Moderate Fat Intake Can Lower Risk Of Death, Research Says

Moderate fat intake may reduce the risk of premature death, according to researchers at McMaster University in Hamilton, Canada. In a report released Tuesday, the research also concluded that higher carbohydrate consumption was linked to an increased risk of death, while higher fat intake wasn't.

Researchers, who examined about 135,000 people from 18 different countries and across five continents, claim that moderate consumption of fat, fruits and vegetables alongside passing on foods higher in carbohydrates will lower the risk of mortality. The study participants' average diet consisted of 61 percent carbohydrates, 23 percent fat and 15 percent protein.

Fat consumption has been less of a concern in recent years. Researchers noted that studies that initially associated fat to heart disease were conducted in North America and Europe, which formerly held the highest intake of fatty foods globally. This led researchers to examine dietary consumption in countries like China and Africa, among others.

"The relationship between macronutrients and cardiovascular disease and mortality is controversial," the study's background read. "Most available data are from European and North American populations where nutrition excess is more likely, so their applicability to other populations is unclear."

For years, doctors and dieticians had recommended a low-fat diet — excluding red meat, dairy and other fatty foods — to combat future health complications. However, the study's researchers suggest that the global dietary guidelines should be reevaluated upon the results of their study's findings.

"A decrease in fat intake automatically led to an increase in carbohydrate consumption and our findings may explain why certain populations such as South Asians, who do not consume much fat but consume a lot of carbohydrates, have higher mortality rates," Mahshid Dehghan, the study's lead author, said in a press release.

The results were seen for all major types of fats including saturated fats, polyunsaturated fats and mono unsaturated fats. However, saturated fats were linked to a lower stroke risk. More studies will need to be conducted to determine the appropriate amount of fats and carbohydrates that should be consumed within a healthy diet.

The study's results may confirm what many have known for a while: that instead of nixing carbohydrates altogether, more emphasis should be placed on carbohydrates that supply the most nutritional value. Foods like fruits and green vegetables are good sources of carbohydrates, whereas items such as bread and pasta should be limited. Therefore, moderation in carbohydrate intake will aid in the creation of a healthy diet.

"Dietary guidelines need to be reconsidered based on new evidence," Dehghan said in a press conference. "We are saying: More relaxation of the current restriction on the fats and more emphasis on [lowering] carbohydrate when it is high."

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