Mortality rates increase with low-carbohydrate Atkins diet

According to new research, mortality rates are increased in both men and women who eat a low-carbohydrate Atkins diet based on animal protein.

Findings from the Nurses’ Health study was used for the research. 85,168 women aged between 34 and 59 years of age and 44,548 men aged between 40 and 75 years of age were studied before reaching the conclusions.

Comparing the two kinds of diets over two decades, the research team discovered that the low-carb, vegetable-based plan resulted in reduced rates of death from cardiovascular disease and cancer, and a lower rate of all-cause death overall. An animal-based diet was also associated with increased risk of death from cancer. In contrast, a vegetable-based diet exhibited a 20% lower death rate and a 23% lower risk of dying from cardiovascular disease.

The research also discovered that men and women who consumed diets high in animal-based proteins had a higher body mass index (BMI) and were more likely to smoke. Interestingly, men and women who ate more plant or vegetable-based proteins and fats ate more whole grains and tended to drink more alcohol.

The research team noted that the diet used in the study was not created to copy any specific low-carb diet.