Cutting out carbs ‘shortens lifespan’

Diets that replace carbohydrates with protein or fat should be avoided due to a possible association with shortened lifespans, scientists have warned.

Eating carbohydrates in moderation seems to be optimal for health and living a long life, the research found.

The study, published in the Lancet Public Health journal, said low-carb diets are popular in Europe and the US, where the research was carried out.

The findings also suggest that while replacing carbohydrates with animal-based proteins and fats from foods like beef, lamb, pork, chicken and cheese was associated with a greater risk of mortality, eating more plant-based proteins and fats from foods such as vegetables, legumes and nuts was linked to lower mortality.

The observational study of more than 15,400 people in the US found that diets both low and high in carbohydrates were linked with an increase in mortality, while moderate consumershadthelowestrisk of mortality.

The primary findings were confirmed in a meta-analysis of studies on carbohydrate intake including over 432,000 people from more than 20 countries.

Dr Sara Seidelmann, who led the research, said: “Our data suggests that animal-based low carbohydrate diets, which are prevalent in North America and Europe... should be discouraged.”