Low-calorie foods are good for you

Posted November 08, 2018 05:02:38 Low-fat, high-protein foods such as fish, poultry, eggs and meat are the healthiest, according to a new report by the Commonwealth Scientific and Industrial Research Organisation.

The organisation found low-calories, low-fat foods, such as berries and leafy vegetables, and the more nutrient-dense foods, like beans and pulses, are more beneficial than the processed ones.

Low-carbohydrate foods such, rice and pasta were found to be the least healthy.

They were also associated with an increased risk of Type 2 diabetes, stroke and obesity.

These foods were also found to contain more fat than other foods, the report found.

The research was published on Monday in the journal Nutrition.

The researchers analysed data from 6,000 Australian adults from 2001 to 2014, who were followed up for an average of five years.

They found that: High-fat (20 per cent of calories) foods were the most healthy.

High-protein (13 per cent) foods, including fish, eggs, fruit, vegetables and nuts, were associated with lower rates of obesity, heart disease, type 2 diabetes and strokes.

High fat foods, in particular processed foods, were also linked with an excess risk of type 2 diabetics and stroke.

These high-fat and high- protein foods, which have a high glycemic index, were more likely to contain the “high-fat” portion of fat, such a trans fat, than those with the less high-glycemic foods.

These are also associated directly with heart disease and stroke risk, the researchers found.

High carbohydrate (15 per cent to 20 per cent or 10 to 20 percent of calories and 6 to 10 per cent protein) foods had a higher glycemic load than low-carb (15 to 20) and low-protein high-carb foods.

The higher glycemia was linked to a higher risk of heart disease.

Low fat (15 or less per cent calories) and medium-fat (>5 per cent fat) foods (e.g. avocado and nuts) had lower risk than high fat (5 to 10 percent) foods.

They also had lower levels of markers of inflammation, such cancer risk markers, than high-carbers and low carb high- fat foods.

Medium-fat food is low in calories and has the highest glycemic loads of any low- or high-caloric food.

The low- fat and medium fat foods are also linked to an increased chance of type 1 diabetes and stroke, the authors of the report said.

The findings are likely to add to the evidence that consuming a healthy diet and avoiding processed food can reduce health risks.

The Commonwealth Scientific & Industrial Research Organization, the national research body for the science and technology sector, said the study provides a framework to improve understanding of the health effects of low- and high sugar foods.

It also said the research showed that high-fructose corn syrup, a sugar found in many low-sugar foods, was associated with elevated blood glucose levels.

Low carbohydrate foods contain high levels of fat and protein.

These carbohydrates are often consumed in large amounts to compensate for the lack of energy or nutrients from fruits and vegetables.

The scientists also noted that low- carbohydrate foods are often associated with a higher incidence of heart diseases, strokes and Type 2 Diabetes.

A recent Australian study found a high sugar intake was linked with a more than 20 per one cent increase in heart disease mortality, but there was no association between a high-sugary diet and Type 1 Diabetes.

The Australian Government has also set out its position on sugar and diet.

The Department of Health has said that sugar intake is linked to health problems, including obesity and Type2 Diabetes.

This may also be linked to some types of cancer.

Health experts say the health risks of sugar intake are not limited to the low-income community.

Professor Ian McNeil from the University of Melbourne’s Institute of Public Health said that the current Australian diet is based on high-energy, high fat foods that are high in sugar, which in turn, contribute to obesity and diabetes.

Professor McNeil said the Australian population is not necessarily in danger of developing Type 2 Diabetic or heart disease as long as they follow a healthy lifestyle.

“It is important to note that the Australian Diabetes Association has recognised that there is a low risk of diabetes in high- sugar individuals and that the low sugar diet is not the health issue it has been labelled as,” he said.

“A high-intensity diet, in which people eat at least 80 per cent more calories than they need, may help prevent Type 2 and heart disease in the long term.”

Professor McNeill said a high fat diet could lead to a loss of muscle mass, which could be linked with the development of type-2 Diabetes in the same individuals.

He said the current research showed low-energy-density foods could have adverse health effects.

“The most important thing for the health community to understand is that the