Low-carb diets evoke mixed feelings in me. On the one hand, I have observed that many patients who struggle with adhering to other diets succeed with low-carb approaches.
However, I hesitate to recommend them to individuals already diagnosed with heart disease due to their high saturated fat content, which may not be conducive to heart health.
Interestingly, an article published in Lancet Public Health delves into the topic, suggesting that excessive carbohydrate consumption and overly restrictive low-carb diets adversely affect life expectancy.
The study defines a low-carb diet as one where 40 percent of calories come from carbohydrates, while high-carb diets consist of over 70 percent of calories from carbs.
According to their findings, the optimal range is consuming 50 to 55 percent of calories from carbohydrates, striking a balance between low and high-carb extremes.
Moreover, the study highlights that low-carb diets replacing carbohydrates with proteins and fats from plant sources had a lower mortality risk than those replacing carbs with proteins and fats from animal sources.
As the debate continues, it’s essential to consider individual health conditions and preferences when deciding on the most suitable dietary approach. Finding the right balance of carbohydrates, proteins, and fats from healthier sources could lead to a more sustainable and beneficial nutritional plan.
