We have always heard that moderation in everything is the right way to go. This especially holds true for our health and nutrition. A study published in The Lancet Public Health journal in 2018, has given us another reason to believe in it. The study was done to find a direct relationship between amount of carbohydrate intake and mortality rate in humans. The study also puts light on the nutritional value of chicken and other meats in comparison to the nutritional information of fruits and vegetables, especially in terms of carbohydrates.
What Exactly Went Down
The researchers did the study on 15428 individuals between the ages of 45-62 years. These individuals had initially filled a detailed questionnaire about their dietary consumption and the nutritional information of their food as a part of another study done by Atherosclerosis Risk in Communities between the years 1987 to 1989. On the basis that, their caloric intake was not extreme. (<600 kcal or >4200 kcal per day for men and <500 kcal or > 3600 kcal per day for women). Their exact amount of carbohydrate intake was noted and the source of those carbohydrates were also taken into consideration to find if there was any relation between the source of the carbohydrate and the mortality rate.
What We Learnt
The study that took place over the tenure of 25 years mentions the death of 6283 people . The findings proved that there was a U shaped relation between the the percentage of energy consumed from carbohydrates with the mortality rate. Meaning people with a 50-55% of energy intake from carbohydrates lived longer than people who restricted their carbohydrate consumption or those who overly indulged in breads. The results also proved that when the carbohydrates were consumed from animal-based products the life span was longer as compared to those cases were the carbohydrate consumption was only plant-based.
That bowl of freshly baked bread that is calling you, listen to it but not too closely.