A new large study suggests that too many carbohydrates, especially the refined, processed kinds of carbs, in the diet, not fats, may raise the risk of premature death. The study also finds that eating fruits, vegetables, and legumes can lower this risk.
The study, led by Mahshid Dehghan, an investigator from the Population Health Research Institute at McMaster University in Ontario, included participants from 18 countries from across the world.
The study finds that people with a high fat intake of 35% of the daily diet had a 23% lower risk of premature death and 18% lower risk of stroke compared to people who ate less fat. Meanwhile, a high-carbohydrates diet with average 77% carbs was associated with a 28% increased risk of premature death.