“Moderation” Approach To Nutrition
Reduces Health Risks
Multiple Studies shows that moderate intake of different dietary constituents is best
associated with lower risk of death
Researchers have formulated data from a major global study - Prospective Urban Rural Epidemiology (PURE) study1 to analyze the relationship between nutrition and disease. They followed around 135,000 participants from 18 countries (low-income, middle-income and high-income) across five continents. The study took note of people’s diet and did a follow up on them for an average of 7.4 years.
The study found that high carbohydrate intake was associated with an increased risk of death. In popular belief, it has always been discussed that consuming a higher amount of dietary fats (saturated fats, polyunsaturated fats and mono unsaturated fats) is associated with a lower risk of death when compared to lower intakes. Though, total or individual fats were not associated with risk of heart attacks or any major type of cardiovascular disease. However, on the other hand, the study also found that a diet that is high in carbohydrates is related to higher mortality though with lower risk of cardiovascular disease.
By Umesh Prasad
1. Dehghan, Mahshid et al. 2017, 'Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): A prospective cohort study', The Lancet,
2. Salim Yusuf, DPhil et al. 2017, 'Fruit, vegetable, and legume intake, and cardiovascular disease and deaths in 18 countries (PURE): a prospective cohort study', The Lancet, DOI: https://doi.org/10.1016/S0140-6736(17)32253-5
3. Mente, Andrew et al. 2017, 'Association of dietary nutrients with blood lipids and blood pressure in 18 countries: a cross-sectional analysis from the PURE study', The Lancet Diabetes & Endocrinology, vol. 5, no.10,