Study Finds Carbs Increase Mortality Rate, While Fat Reduces It

A recently released study by the university ETH Zurich found that nutritive carbohydrates increase human mortality rate, while dietary fat actually reduces it.

The study examined over 135,000 people from 18 different countries. The study looked at individuals diet and exercise habits, while excluding those with pre-existing cardiovascular diseases to create an objective data set. After a median follow-up of 7.4 years, they found that 10,000 deaths/cardiovascular related events had occurred.

The study found that those who consumed more carbohydrates had a significantly increased mortality rate, while those who consumed more fat had a decreased mortality rate.

However what’s more interesting, is that there was no link to cardiovascular related events and subsequent mortality, except in the case of saturated fat, which actually decreased the risk of having a stroke.

The study has been criticized for generalizing statistics that could be due to other factors, like income and geographic dependent nutrition habits that might not apply to westernized, higher income societies.

What those criticisms fail to mention is that:

A.) A number of westernized, high income countries were included in the study

B.) A re-analysis was done adjusting for income/wealth, socioeconomic status of the countries in question, etc, and they found that this adjustment did not effect the key observations of the studies in any way

Maybe it’s time we update the classic parental advice when it comes to our kids nutrition: “Come on now Billy, eat all your vegetables…and your bacon. Don’t forget the bacon!”

Check out the full study here.

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