By Wendy Haaf
Cutting carbohydrate foods from your diet could backfire if your goal is to reduce your risk for diabetes, heart disease, or stroke, US researchers warn.
In a study, investigators analyzed health and dietary data from 19,078 people who had participated in a US national health and nutrition survey. Among people for whom carbohydrates accounted for less than 45% of total calorie intake, the rates of heart disease, diabetes, and stroke were 15% higher than among those who ate the recommended balance of carbs (45 to 65% of calories), fat (20 to 35%), and protein (10 to 35%).
Those with low-carb, high-fat diets saw an even greater increase in risk: 40%.
Source: Current Developments in Nutrition
