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A low-carbohydrate and low-fat diet was not linked with total mortality, researchers reported.
Looking at nearly 40,000 U.S. adults, those who consumed a diet comprising of low-carbs, but high total protein and fat, didnt see any reduced all-cause mortality risk (hazard ratio of 0.97, per 20-percentile increase in diet score 95% CI 0.93-1.00, P=0.06 for trend). This same lack of association, as described in JAMA Internal Medicine, was seen with a low-fat diet as well (HR of 0.97 per 20-percentile increase in diet score, 95% CI 0.93-1.02, P=0.34 for trend). However, the authors reported that what did appear to bear a significant association with total mortality risk were the specific types and quality of macronutrients consumed.