New research has found that eating a low-carbohydrate diet has many side effects from a higher risk of heart attack to stroke, and death. He also said that the findings of the study were also published in the New England journal of the medicines. A global study focused on people living on five continents and concluded that low-carbohydrate diets increase the risk of heart attack, stroke and death.
The high risks of a high-carbohydrate diet, which is also usually called as a high glycemic diet, were almost same to whether people had a previous heart disease or not. An estimated 137,851 people aged 35 to 70 were followed up with an average of 9.5 years by Population Urban and Rural Epidemiology (PURE) research conducted by Population Health Research Institute which is known as the PHRI also said that of the McMaster University and Hamilton Health Sciences.
The team of researchers used dietary questionnaires to measure participants’ long-term diet and to measure glycemic index (measurement of food based on their effect on blood sugar levels) and glycemic load (the amount of carbohydrates at meal times its glycemic index) of food. There were 8,780 deaths and 8,252 major cardiac events recorded among participants during the follow-up period.
Researchers have distinguished carbohydrate diets based on the fact that certain types of carbohydrates raise blood sugar above others (high glycemic index) and compared this symptom with the occurrence of heart disease or death.
Those people who ate a high 20 percent glycemic index had a 50 percent chance of having a heart attack, stroke, or death if they had a pre-existing heart condition, or 20 percent more likely to be an event if they did not have an existing condition.
These risks were also high among those who were overweight.
“I have been studying the impact of high glycemic diets over many decades, and this study confirms that high carbohydrate consumption is a global problem,” said lead author David Jenkins, professor of nutrition and medicine at the University of the Torment Faculty of Medicine, also become a scientist at the Li Ka Shing Knowledge Institute of St. Michael’s Hospital, Unity Health Toronto.
He said that the clean study papers have also already shown that not all carbohydrates foods are also the same. He said that the high carbohydrate diets are associated with longevity, and high-carbohydrate foods such as fruits, vegetables, and legumes have positive effects,” he said.
PHRI study researcher Mahshid Dehghan added, “This study also clarifies that among different populations, low-fat diets in both indicators and glycemic load have a lower risk of heart disease and death.”
Most fruits, vegetables, beans, and whole grains have a low glycemic index, while white bread, rice and potatoes have a high glycemic index.
“Current data, along with previous publications from PURE and a few other studies, emphasize that low carbohydrate intake may be worse than high-fat diets,” said Salim Yusuf, lead author of the study.
“This requires a radical change in our thinking about what types of foods may be harmful and which ones are neutral or beneficial,” adds Yusuf, who is also PURE chief research researcher, PHRI’s executive director, and McMaster’s professor of medicine.