Eating more fat, fruits and vegetables and less carbohydrates lowers your risk of death

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In Canada, a diet which includes a moderate intake of fat and fruits and vegetables, and avoidance of high carbohydrates, is associated with lower risk of death. A major global study of more than 135,000 people across five continents led by researchers at the Population Health Research Institute of McMaster University and Hamilton Health Sciences found the lowest risk of death was in those people who consume three to four servings of fruits, vegetables and legumes a day.

Contrary to popular belief, consuming a higher amount of fat is associated with a lower risk of death compared to lower intakes. However, a diet high in carbohydrates is related to higher mortality, although not with the risk of cardiovascular disease.

Researchers found that all types of dietary fats (saturated fats, polyunsaturated fats and mono-unsaturated fats) are not associated with major cardiovascular disease, and higher fat consumption was associated with lower mortality.