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Low-carbohydrate diets: Key dietary components may affect mortality

KEY POINT

A long-term observation study involving nearly 130,000 health professionals noted that low-carbohydrate diets with high amounts of fat and protein from animal sources were associated with an increased risk of death, specifically cardiovascular and cancer deaths, whereas low-carbohydrate diets with high amounts of fat and protein from vegetable sources were associated with a lower risk of death, including a lower risk for cardiovascular-associated deaths.

SOURCES

Fung TT et al. Low-carbohydrate diets and all-cause and cause-specific mortality: two cohort studies. Ann Intern Med. 2010;153:289–98.

Yancy WS et al. Animal, vegetable, or ... clinical trial [editorial]? Ann Intern Med. 2010;153:337–9.

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