【英語文章】什么鬼？碳水化合物飲食會減壽？
The peer-reviewed research published in the medical journal "The Lancet Public Health" suggests low and high-carb diets could shorten life, and diets including some carbs could promote a healthy lifespan.
 
The study analyzed self-reported data from more than 15,400 middle-aged Americans who participated in the Atherosclerosis Risk in Communities Study. The dietary patterns researchers found were compared against additional studies that included 432,000 people in more than 20 countries.
 
Researchers concluded that people who ate a moderate amount of carbohydrates lived four years longer than those with low-carbohydrate consumption and one year longer than those who ate a lot of carbohydrates.
 
Low-carb diets were defined as less than 40 percent of calories from carbohydrates and high-carb diets were more than 70 percent of calories.
 
"Our data suggests that animal-based low carbohydrate diets, which are prevalent in North America and Europe, might be associated with shorter overall life span and should be discouraged."
 
Researchers observed that people who replaced carbohydrates with protein and fat from animals had a higher risk of early death compared to those who replaced carbohydrates with plant-based foods.
 
"These findings bring together several strands that have been controversial. Too much and too little carbohydrate can be harmful but what counts most is the type of fat, protein, and carbohydrate."
 
Self-reported data can be flawed, because it relies on the subject's memory. Another limitation of the study: Diets were measured only twice during the 25-year study period, at the start of the study and again six years later.


譯文：
發(fā)表在醫(yī)學雜志“柳葉刀公共衛(wèi)生”上的同行評審研究表明，低碳水化合物和
高碳水化合物飲食可能會縮短生命，包括一些碳水化合物在內(nèi)的飲食可以促進健康的生命。
 
該研究分析了來自超過15,400名參與社區(qū)動脈粥樣硬化風險研究的中年4美國人的自我報告數(shù)據(jù)。研究人員發(fā)現(xiàn)的飲食模式與其他研究進行了比較，其中包括20多個國家的432,000人。
 
研究人員得出結(jié)論，攝入適量碳水化合物的人比攝入低碳水化合物2的人壽命長4年，比攝入大量碳水化合物的人壽命長1年。
 
低碳水化合物飲食被定義為低于碳水化合物卡路里的40％，高碳水化合物飲食超過卡路里的70％。
 
“我們的數(shù)據(jù)表明，在北美和歐洲流行的以動物為基礎(chǔ)的低碳水化合物飲食可能與較短的整體壽命有關(guān)，應(yīng)該不鼓勵?！?br /> 
研究人員觀察到，與用植物性食物替代碳水化合物的人相比，用動物蛋白質(zhì)和脂肪替代碳水化合物的人死亡的風險更高。
 
“這些研究結(jié)果匯集了幾個有爭議的問題。過多和過少的碳水化合物都可能有害，但最重要的是脂肪，蛋白質(zhì)和碳水化合物的類型?！?br />

 自我報告的數(shù)據(jù)可能存在缺陷，因為它依賴于受試者的記憶。該研究的另一個局限性：在25年研究期間，研究開始時以及6年后再次測量飲食兩次。

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