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Cheese And Butter Can Increase Chances Of Longevity

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A recent Canadian research published in the journal Lancet shows that people who consume more carbohydrates and less fats have an increased chance of an early death. This is in comparison to people who eat fatty food like cheese and butter.

The study shows that consuming high amount of fat which comprises of 35% of the energy is associated with a lower risk of death in comparison to lower intakes. The association accounts for all types of fats – saturated fats, polyunsaturated fats and mono unsaturated fats. In fact, saturated fat was found associated to lower stroke risk.

“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,” said lead author Mahshid Dehghan from the McMaster University in Canada.

The study involved 1,35,000 participants hailing from five continents and it showed that those who consume three to four servings to 375 to 500 grams of fruits, vegetables and legumes a day are at a lower risk of death. Raw vegetables proved to be associated with lower death risk as compared to cooked vegetables. “Our results indicate that recommendations should emphasize raw vegetable intake over cooked,” added Victoria Miller, doctoral student at the McMaster University.