Plant-Based Proteins Boost Longevity in Low-Carb Diets
If you choose to follow a low-carbohydrate diet, replacing the carbs with plant-based proteins may mean a longer life. In a study, 15,428 adults ages 45 to 64—including 12 percent with diabetes—completed dietary questionnaires. Researchers then followed them for about 25 years. Those who consumed about half of their total daily calories from carbs were the least likely to die during the study, while both lower and higher amounts of carbs were associated with a higher death rate. (The study didn’t prove cause and effect, though.) What they ate in place of carbs also mattered: Low-carb diets favoring animal proteins, such as lamb, beef, pork, and chicken, raised the death rate, while plant-derived proteins such as nuts, peanut butter, and tofu lowered it. For help creating a low-carb meal plan, make an appointment with a registered dietitian.
Source: The Lancet Public Health, published online Aug. 16, 2018