Diet gun

It is known that carbohydrates can affect health differently depending on their quality.

Our weight, our energy, and the fluctuations in our blood sugar levels are related to the quality and quantity of carbohydrates we consume with our diet.

It is also known that starchy carbohydrates, such as potatoes, white bread, and processed white pasta, without a balanced intake can increase blood sugar levels, contributing to obesity, diabetes, and cardiovascular disease.

A recent cohort study of women from 1986 to 2016 demonstrates the potential damage that consuming different types of carbohydrates can have on the body as we age.

The study calculated the intake of both processed and unprocessed carbohydrates in women as they grew older.

The researchers called “healthy aging” women who remained free of serious chronic diseases (heart disease, cancer, diabetes, mental health).

The results of the study showed that high-quality carbohydrate intake, such as fiber, whole grains, fruits, vegetables, and legumes, was associated with up to a nearly 40% greater likelihood of healthy physical and mental aging.

Higher intake of lower-quality processed carbohydrates, such as starchy potatoes, sugar, and refined grains, was associated with a 24% lower likelihood of healthy aging.

Also, in processed or starchy carbohydrates, not only are nutrients removed from the food itself during processing, but they also tend to be fried and subjected to seasoning, resulting in increased salt levels and, by extension, blood pressure and the potential heart disease that comes with it.

In contrast, higher-quality carbohydrates (whole grains, fruits, vegetables, legumes) tend to have more fiber and retain their nutrients, resulting in positive effects in older adults.

While this study focused only on women, the relationship between carbohydrates and aging is likely to have similar effects in men, although this will of course be the subject of future research.