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Protein-rich diet with few carbohydrates increases heart failure risks – Swedish- American Research

Wednesday, 27 June 2012
One of the largest studies to date has shown that Protein-rich diet with few carbohydrates increases the risk of heart disease and stroke, a new Swedish -American study shows.

Scientists have been interested in how many carbohydrates and protein  a women can take. Carbohydrates are, for example, pasta, potatoes, and protein which can be found in meat, legumes and nuts.

Fifteen years later, 1270 cases of heart disease and strokes had occurred among the women. The study shows that women's risk of developing heart disease and stroke increased as the time they went down on carbohydrates intake and ate more protein. This resulted in 4-5 more cases of heart disease and stroke among 10 000 women per year.
Hans-Olov Adami, professor of cancer epidemiology at the Karolinska Institute, told the Swedish daily, Dagens Nyheter that any one who wants to loose weight should consider the long-term health effects of what they eat and not just a one off recipe from celebrity chefs.

Swedish-American study, which included researchers at the Karolinska Institute and Harvard University has followed 43 000 women in the Uppsala region in 16 years in one of the greatest scientific studies to date of the effects of low carbohydrates and long terms long-term effects of the health of the people

Vegetable Protein is actually harmless  - as high proportion of plant protein, legumes and nuts are considered food that is less harmful than a high proportion of animal protein.

Examples mentioned include that a reduction of carbohydrate intake to 20 grams - about a bread roll - and an increase in protein intake by 5 grams - about a boiled egg - increased risk of cardiovascular disease by five percent.

Scientists believe that an explanation for why those women under observation suffered cardiovascular diseases is that they ate lots of protein from meat, rather than from the plant kingdom.

“If you want to eat healthy, you should choose proteins and fats primarily from vegetable sources and reduce consumption of animal products,” says Alicja Wolk, professor of nutritional epidemiology at the Karolinska Institute, to the paper.

The study has been published in the British Medical Journal.
By Team

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