High-quality carbohydrates associated with lower mortality

MÉS INFORMACIÓ

A study led by the URV concludes that a diet rich in fibre and whole grains reduces the risk of death, especially from cancer, in people with high cardiovascular risk

For years, much of the debate surrounding carbohydrates has focused on the amount consumed. However, there is growing evidence that the quality of the foods providing them may be decisive for health. An international study by the Universitat Rovira i Virgili (URV), the Institut de Recerca Biomèdica Catalunya Sud (IRB CatSud) and CIBEROBN concludes that people who consume higher-quality carbohydrates have a lower risk of mortality, especially from cancer. The research, published in the journal Food & Function, highlights the importance of prioritising fibre-rich foods such as fruits, vegetables, legumes, nuts and whole grains over products made with refined flours or sugary drinks.

The research team worked with data from 7,210 participants in the PREDIMED project, one of the most important clinical trials on the Mediterranean diet and cardiovascular health. All participants, men aged between 55 and 80 years and women aged between 60 and 80 years, were at high cardiovascular risk and were followed for an average period of six years. During this time, 425 deaths were recorded, of which 169 were due to cancer and 103 to cardiovascular disease.

Beyond the quantity of carbohydrates

To assess the quality of carbohydrates in the diet, the research team used the Carbohydrate Quality Index (CQI), which combines four characteristics of carbohydrate-rich foods: fibre content, the proportion of whole grains relative to refined grains, glycaemic index, that is, how quickly a food raises blood glucose levels, and the proportion of carbohydrates coming from solid foods compared with sugary drinks. The aim was to evaluate the overall quality of the diet rather than simply count the grams of carbohydrates consumed.

The results reveal that participants who followed a poorer-quality diet in terms of the carbohydrates they consumed had a 28% higher risk of dying from any cause and a 48% higher risk of dying from cancer than those whose carbohydrate intake was of higher quality. “Traditionally, a great deal of attention has been paid to the quantity of carbohydrates in the diet, but our results indicate that their quality may be even more relevant for preserving health and increasing life expectancy,” highlights Jordi Salas-Salvadó, Distinguished Professor of Nutrition at the URV, ICREA researcher and co-author of the study.

Fibre and whole grains account for the benefits

The analysis also made it possible to identify which components of high-quality carbohydrates carry the greatest weight in this association. The benefits are mainly explained by a higher intake of fibre and whole grains. In fact, people with the lowest fibre intake had a 51% higher risk of dying from any cause and a 72% higher risk of dying from cancer. An increased risk was also observed among participants who consumed fewer whole grains, whereas the glycaemic index, analysed in isolation, showed no significant relationship with mortality.

According to the researchers, these benefits could be explained by the fact that fibre-rich plant foods also provide vitamins, minerals and other bioactive compounds that contribute to improving metabolic health and reducing the risk of chronic diseases. Therefore, they conclude that a simple strategy to improve health is to prioritise fruits, vegetables, legumes, nuts and whole grains, while reducing the consumption of sugary drinks and products made with refined flours.

Reference: Vázquez-Lorente H, Nishi SK, Shyam S, Martínez-González MA, Corella D, Estruch R, Ros E, Gómez-Gracia E, Fiol M, Lapetra J, Serra-Majem L, Esteve-Luque V, Babio N, Fitó M, Toledo E, Sorlí JV, Zazpe I, Salas-Salvadó J. Carbohydrate quality index and mortality risk in older adults at high cardiovascular risk. Food & Function. 2026;17:4404-4414.