Scientists from Peking University have conducted a large-scale study of the effects of low-carbohydrate and low-fat diets on human life expectancy.
And they came to the conclusion that a low-fat diet significantly reduces the risk of premature death.
The results of the study are presented in an article published in the Journal of Internal Medicine.
What diet reduces the risk of death
For the study, researchers examined the dietary information of 370,000 people aged 50 to 71 who followed both diets.
The study lasted 23 years, during which time 165,000 of its participants died.
An analysis of the data showed that among people who followed a low-fat diet based on vegetables, fruits and grains, the risk of premature death was reduced by 18 percent.
As for the low-carbohydrate diet, the study found that it was associated with higher rates of early death.
Scientists note that the low-fat diet performed significantly better, in part due to the healthy unsaturated fats found in nuts, avocados and fish.
