- The Washington Times - Friday, August 17, 2018

Eating a diet rich in protein and fats from meat is associated with an increased risk of early death, compared to people who consume a moderate amount of carbohydrates mixed with protein from plant-based products, according to research published Thursday.

In a study of almost 15,500 people over the course of 25 years, researchers found that participants whose diets included 50 to 55 percent carbohydrates had the lowest risk of death. An early risk of death was associated with groups who either ate too few carbs or too many.

Low-carb diets high in animal-derived fats and proteins such as lamb, beef pork and chicken was associated with a higher risk of early death, the authors wrote. However, when protein and fat was derived from plant-based products such as vegetables, nuts, peanut butter and whole-grain breads, early mortality decreased.

The study was observational and relied on self-reported data from the participants.

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