Mortality Rates Associated with Replacing Dietary Carbohydrate with Plant vs Animal Protein

Background

We aimed to investigate the association between carbohydrate intake and mortality.

Methods

…we assessed whether the substitution of animal or plant sources of fat and protein for carbohydrate affected mortality.

Interpretation of results

Low carbohydrate dietary patterns favouring animal-derived protein and fat sources, from sources such as lamb, beef, pork, and chicken, were associated with higher mortality, whereas those that favoured plant-derived protein and fat intake, from sources such as vegetables, nuts, peanut butter, and whole-grain breads, were associated with lower mortality, suggesting that the source of food notably modifies the association between carbohydrate intake and mortality.

That is from The Lancet, link here: Evolving Evidence about Health and Diet

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