Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Low-Carb Studies & Research / Media Watch > LC Research/Media
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Mon, Jan-23-23, 05:42
Demi's Avatar
Demi Demi is offline
Posts: 25,363
 
Plan: HP/LC/IF
Stats: 238/155/160 Female 5'10"
BF:
Progress: 106%
Location: UK
Default Protein-to-carbohydrate ratio is informative of diet quality

Quote:
Protein-to-carbohydrate ratio is informative of diet quality and associates with all-cause mortality: Findings from the National Health and Nutrition Examination Survey (20072014)

Published 22 December 2022

Background: Dietary protein and carbohydrate intake and health outcomes have received extensive attention in recent years. However, the nutritional context in which these associations occur is less studied.

Objectives: We aimed to examine the dietary context associating protein-to-carbohydrate ratio and all-cause mortality in US adults.

Methods: Data from 17,814 adults enrolled in the 20072014 NHANES was analyzed. Information on mortality was obtained from the US mortality registry updated in December 2015. Diet quality was assessed using the Healthy Eating Index (HEI) and Total Nutrients Index (TNI). ANCOVA was used to test the mean differences in HEI and TNI scores across %E P:C quintiles. Linear regression examined the association of HEI and TNI with %E P:C. Cox proportional hazards regression evaluated the association between %E P:C and all-cause mortality. A restricted cubic spline examined the non-linear relationship between %E P:C and death.

Results: Low %E P:C was associated with lower HEI and TNI scores while higher %E P:C was associated with healthier HEI and TNI scores. HEI and TNI were positively associated with %E P:C (β = 0.22, 95% CI: 0.190.25, and β = 0.16, 95% CI: 0.140.18), respectively. Low %E P:C was associated with an increased risk of death from all-cause. The higher HRs (95% CIs) of all-cause mortality were 1.97(1.462.65), and 7.35 (2.5721.03) in the second quintile for the age-sex-ethnicity model, and the fully adjusted model, respectively. There was a significant reverse U-shape relationship between %E P:C and all-cause mortality with P, non-linearity < 0.001.

Conclusion: This study indicates that a low %E P:C that gives emphasis to unhealthy foods increases the risk of death. Hence, it would be useful to consider the complete diet associated with protein intake when making dietary recommendations for populations.

Read the study in full here: https://www.frontiersin.org/article...22.1043035/full
Reply With Quote
Sponsored Links
  #2   ^
Old Mon, Jan-23-23, 07:40
WereBear's Avatar
WereBear WereBear is online now
Senior Member
Posts: 13,998
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/120/150 Female 67
BF:
Progress: 143%
Location: USA
Default

Quote:
Conclusion

Our findings indicate that %E P:C is positively associated with diet quality. A low protein-to-carbohydrate ratio that gives emphasis to unhealthy diets increases the risk of death. These findings also suggest that a diet's quality can be determined by its protein-to-carbohydrate ratio. Hence, it would be useful to consider the complete diet associated with high or low protein intake when making dietary recommendations for populations. Longitudinal studies are needed to further assess the nutritional context in which %E P:C long-term changes associates with all-cause mortality.


My bold. Because quality of food used to be about pushing whole wheat instead of white.

I think the new focus, about the degree of processing in the food, is a way for people to make better decisions. The latest science expands what we know about the limitations of processing.

It's more than putting back in some vitamins we know about, clearly. We can be too complacent about our substitutes, such as the patented hormones vs bio-identical I was tormented with during menopause.

I'm always getting rid of things that my autoimmune body can't cope with. I've read labels since 2003, and they keep getting loooooonger.
Reply With Quote
  #3   ^
Old Mon, Jan-23-23, 11:42
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 17,778
 
Plan: atkins, Fung
Stats: 255/217/200 Female 5'8"
BF:
Progress: 69%
Location: Massachusetts
Default

Over the 20+ years of working the low carb diet, the quality of the food has changed. Chicken nuggets is not the same as baked chicken and a baked potato.

Otherwise, more fresh or frozen vegetables. Not breaded. Simple butter and herbs.

Food premade out of boxes, which ,I am reminded of in this study, is NOT healthy.

Eat real whole foods.

As for bread. That is a complicated subject. 1. The wheat used today is not genetically the same as years ago. The number of chromosomes in the modern wheats is far far more than the ancient wheats, which are coming back into production on small farms. 2. King Arthur flour Mills both organic and regular wheats. Organic addresses any gmo issues and herbicides/pesticides. 3. Whole wheat v white is also tricky. New evidence indicates good bacteria in the gut benefits from ground whole grains 🌾 . White wheat stores longer as the germ is removed: the oily part is removed so flour doesn't go rancid. The slower transit time also moderates the blood sugar spikes and the insulin spike. The carbohydrate count is still important for a low carb diet.4. The proteins in wheat are a problem, for everyone according to WheatBelly. Particularly glutin.


Ya, grains are complicated. And the above is just wheat!! 🌾
Reply With Quote
  #4   ^
Old Tue, Jan-24-23, 09:55
GRB5111's Avatar
GRB5111 GRB5111 is offline
Posts: 3,934
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
Default

Quote:
Originally Posted by Demi

Very consistent with the Raubenheimer and Simpson protein leverage hypothesis supported by Naiman, Kendall, Bikman, Unwin, and many others. It's clear, eating more healthy protein helps people to better control appetite resulting in consuming healthier macro ratios. Good protein is satiating and can often reestablish a satiety signal in some (not all) of those who have lost it over the years of eating poorly.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 03:11.


Copyright © 2000-2023 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.