Low-carbohydrate animal foods are associated with increased risk of type 2 diabetes

Low-carbohydrate animal foods are associated with a higher risk of type 2 diabetes, while plant foods are associated with a lower risk. These are the results of a study by researchers at Harvard Chan School of Public Health

Low-carbohydrate diets are very popular today because they allow for quick weight loss. However, it is unclear how they affect health in the long term.

Researchers examined the relationship between low-carbohydrate diets and the likelihood of developing type 2 diabetes. The analysis used data from 203,500 people. Participants filled out questionnaires every four years about the foods they ate, and the average follow-up period was 30 years.

Participants were divided into five equal groups based on the amount of carbohydrates they consumed. Patients with the lowest carbohydrate intake in the study got about 40% of their daily energy from carbohydrates (a range of 45 to 65% is considered optimal).

The scientists found that people in this group had a 6% lower risk of developing type 2 diabetes if they got their proteins and fats primarily from plant-based sources. If their diets were low in sugar and other refined carbohydrates, their risk was reduced by 15%.

But if people on a low-carbohydrate diet preferred animal protein and fat, they had a 35% higher risk of developing type 2 diabetes. If they also avoided whole-grain foods, their risk was 39% higher.

The study found that the sources and quality of proteins, fats, and carbohydrates are important for controlling type 2 diabetes risk in healthy people, not the amount of carbohydrates. The American Heart Association recommends choosing foods with minimal processing and limiting sugar, salt, and alcohol intake.

The study was presented at the American Heart Association scientific conference.

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