PARIS: Middle-aged people who get roughly half their daily calories from carbohydrates live several years longer on average than those with low-carb diets, researchers reported Friday.
The findings, published in The Lancet, challenge a trend in Europe and North America toward so-called Paleo diets that shun carbohydrates in favor of animal protein and fat.
Proponents of these “Stone Age” diets argue that the rapid shift 10,000 years ago — with the advent of agriculture — to grains, dairy and legumes has not allowed the human body enough time to adapt to these high-carb foods.
For the study, under 40 percent of energy intake from carbohydrates qualifies as a low-carb regimen, though many such diets reduce the share to 20 percent or less.
At the other extreme, a 70 percent or higher share of carbohydrates — such as pasta, rice, cakes, sugary drinks — can also reduce longevity, but by far less, the scientists found.
“Low-carb diets that replace carbohydrates with protein or fat are gaining widespread popularity as a health and weight loss strategy,” said lead author Sara Seidelmann, a researcher at Brigham and Women’s Hospital in Boston.
“However, our data suggests that animal-based low carbohydrate diets might be associated with shorter overall lifespan and should be discouraged.”
Replacing meat with plant-based fats (such as avocados and nuts) and proteins (such as soy products and lentils) reduces the risk of mortality, Seidelmann and her team found.
The optimal balance of food groups for longevity remains hotly debated.
Many studies have concluded that eating carbohydrates in moderation — 45 to 55 percent calories — is best, but others report improved short-term, cardio-metabolic health with high-protein, high-fat diets.
Measures of metabolic health include blood pressure, good and bad cholesterol, and blood sugar levels.
Seidelmann and colleagues poured over the medical histories of nearly 15,500 men and women who were 45-64 when they enrolled — between 1987 and 1889 — in a health survey spread across four locations in the United States.
Participants filled out detailed questionnaires about their dietary habits — what foods, how much, how often, etc.
Over a 25-year follow up period, more than 6,000 of the men and women died.
People who got 50-55 percent of their calories from carbohydrates outlived those with very low-carb diets, on average, by four years, and those with high-carb diets by one year.
A review of medical records for an additional 432,000 people from earlier studies yield confirmed the results, which are also in line with World Health Organization (WHO) recommendations.
“There is nothing to be gained from long-term adherence to low-carbohydrate diets rich in fats and proteins from animal origins,” said Ian Johnson, a nutrition researcher at Quadram Institute Bioscience in Norwich, England, commenting on the research, in which he did not take part.
But carb quality, not just quantity, is crucial he added.
“Most should come from plant foods rich in dietary fiber and intact grains, rather than from sugary beverages or manufactured foods high in added sugar.”
Fibers also help maintain a healthy gut flora, now considered to be a major player in health and disease.
Low-carb diet linked to elevated mortality risk: study
Low-carb diet linked to elevated mortality risk: study
- Rapid shift 10,000 years ago to grains, dairy and legumes has not allowed the human body enough time to adapt to these high-carb foods, say researchers
- Replacing meat with plant-based fats (such as avocados and nuts) and proteins (such as soy products and lentils) reduces the risk of mortality
Where We Are Going Today: La Dedos
One of the recent additions to Jeddah’s street food scene is La Dedos, a grab-and-go destination for Dutch-style “Holland fries” with a flavorful local twist.
Situated on Kayal Street in Rawdah district, you might find long lines with the aroma of fresh fries filling the air.
They offer fries with truffle mayo sauce along with a variety of sauces inspired by Saudi flavours, including homar (tamarind), green or red hot chilli, garlic, cheddar cheese, ketchup and their signature house sauce.
You can also add chilli flakes or feta cheese as toppings.
The homemade fries are made to order and have a balanced texture that is crispy on the outside and soft on the inside.
You can choose your fries in two sizes with or without sauces and opt for finger fries, thick-cut cubes, chips or go for La Dedos Mix.
They also offer a refreshing variety of juices, including mango, cinnamon berry and hibiscus.
I tried the truffle mayo sauce, ketchup and regular hot sauce, washing it all down with a glass of their refreshing and fruity G Juice. It made for a tasty and satisfying summer snack, especially after a long day.
Prices are reasonable, though service can be a bit slow during peak times.
For more information, check their Instagram @ladedos.sa
Where We Are Going Today: Matcha Cloud
There is something instantly charming about Matcha Cloud — from the soft pink packaging to the handwritten “To the matcha lover only” on the box.
This brand knows its audience, and it delivers an experience that feels like a warm, cozy hug.
I ordered everything separately: the Premium Ceremonial Grade Matcha that came with a cute sleeve, and four flavor syrups — Apple Pie, Gingerbread, Caramel Gingerbread, and Cinnamon Cookie.
Each item came in one box, with themed packaging that made the whole order feel cohesive and thoughtful.
The matcha itself is fresh, smooth and vibrant — exactly what you want from ceremonial grade.
It blended well with oat milk and delivered a balanced, clean taste without bitterness. The sleeve was perfect for holding my cup around.
Now to the flavor syrups, they are playful and creative. Especially the cinnamon cookie one, which gave cozy winter vibes.
But if I am being honest, the taste of the syrups was not as deep or rich as I hoped. They add sweetness and aroma, but I found myself wishing they had more natural flavor and less artificial aftertaste.
Still, for matcha lovers who enjoy a touch of customization or want to try fun new twists, Matcha Cloud offers a refreshing take.
It is not just about quality, it is about joy — and this brand knows how to deliver that.
For more information, check their Instagram @matcha.cloud.ksa.
Diwan Kitchen brings Saudi soul to North London
- The UK capital’s latest Saudi restaurant drew the crowds for its opening night
LONDON: North London just got a little warmer. On May 1, at 510 Holloway Rd, the heart of the Kingdom found a new home in the UK capital. With oud music drifting through the air and the scent of spiced lamb and simmering wheat pulling people in from the street, Diwan Kitchen opened its doors to the public.
The new Saudi restaurant isn't just serving food. It’s telling stories.
The interiors are a soft, glowing tribute to the Kingdom’s past. From carved wood panels evoking the mudbrick homes of Najd, to vibrant fabrics and lanterns echoing the coastal souqs of Hijaz, every corner of Diwan Kitchen feels like a page from a living history book.
Those traditional mudbrick homes of Najd, designed to keep cool in scorching summers and warm in desert winters, weren’t just shelters; they were social spaces, built around courtyards, where family, memory, and hospitality were the foundation of daily life.
“We wanted to show people what traditional Saudi dining is like” Adem Nasraddin, co-founder of the restaurant, told Arab News. “There’s a rhythm to Saudi life. A scent, a pace, a flavor. We bottled that feeling and served it on a plate.”
And what a plate it is. The tasting menu is a culinary journey across the Kingdom. You can start in Hijaz, with motabag — pan-fried pastries that are light and crisp and deeply comforting. Whether filled with spiced vegetables, gooey cheese, or minced beef, each bite transports you to a Jeddah street corner at sunset.
There’s foul medammas, a creamy mash of fava beans seasoned the Hijazi way: with garlic, lemon, and cumin. And tamees bread; hot and soft, made for tearing and sharing — just as it should be.
The main courses venture into the windswept heartlands of Najd, with jareesh, a dish made from crushed wheat, simmered with tomatoes and onion, that tastes like something a Bedouin grandmother would proudly serve you under an open sky. Alongside it is marqooq, a rich, flat-dough stew that has nourished generations through long desert nights.
Of course, no Saudi table would be complete without rice. Diners can choose between kabsa — the fragrant national treasure of the central regions — and mandi, with its delicate smoke, hailing from the misty mountains of Asir and the southern valleys.
Then comes saleeg, a creamy rice dish from Taif, cooked in milk and broth and topped with tender chicken. It's the kind of meal that slows you down, insisting you stay a little longer.
“My experience has been that it’s completely authentic,” one Saudi guest, Fahad Habib, told Arab News. “It feels like I’m back home.”
Beyond the menu, Diwan Kitchen is a space built on memory and modernity. Saudi music played at the launch, and as guests chatted over cardamom coffee and dates, the atmosphere was part-family gathering, part-culinary pilgrimage.
The opening night drew a mixed crowd — Saudis living in London, curious neighbors from Holloway Road, and food lovers eager to explore a cuisine that’s still underrepresented in the UK. For many, it was more than just a meal; it was a chance to connect with a culture through flavor, memory, and setting.
Where We Are Going Today: ‘Saqyah Meat’ restaurant in Riyadh
RIYADH: If you are in Riyadh and craving authentic, Saudi-style meat dishes that are rich in flavor and fall-off-the-bone tender, Saqyah is the place to visit.
With roots that go beyond the kitchen — they own their own grazing lands and farms — this brand takes pride in full control over the quality of its meat, and it shows in every bite.
Saqyah offers a wide range of meat options, from naeemi and Kashmiri to hashi and more. Prices are surprisingly affordable for the quality delivered. Individual meals start at SR24 ($6.40), while larger sharing platters range between SR200 and SR1,000 ($53 to $266) depending on the size and type of meat.
Saqyah, however, is not just a restaurant, it is also a full-service butchery. If you want to buy fresh raw meat, they will prepare and cut it to order on the spot. Everything is well packaged, clean, and professionally handled, which makes it a trusted option for home cooking.
The only downside is that buying raw meat from Saqyah is more expensive than what you would find at regular markets. But you are paying for superior cleanliness, trusted sourcing, and precise butchering — something you might not always get elsewhere.
With its strong Saudi identity, quality control, and fair pricing for cooked meals, Saqyah is a name meat lovers in Riyadh should definitely have on their radar.
For more, check their Instagram @saqyah.sa.
Where We Are Going Today: ‘Phet Phet’ Thai restaurant in Riyadh
Located at Pure Center on Takhassusi Road, Phet Phet is one of the boldest Thai kitchens to hit Riyadh — and it lives up to its name, which literally means “very spicy.”
With its neon signs, playful branding, and sleek modern seating, the place feels like a Bangkok street stall reimagined with modern aesthetics.
The menu leans heavily into bold, unapologetic flavors. I started with the shrimp cashew for SR75 ($20) — a standout dish that combined sweet, savory, and spicy notes perfectly, with just the right crunch.
Another favorite was the tom yum nam khon for SR 55, a rich and creamy soup layered with lemongrass, lime, and plump shrimp. It was intense and comforting at the same time.
Among the many appetizers we tried, the pow pow shrimp, chili wontons, and prawn toast all delivered.
The pad ki mao chicken and panang curry chicken were flavorful, with deep spice profiles that felt authentic. Even side dishes like sticky rice, coconut rice, and the playful Kinza cola added to the experience.
For dessert, the mango sticky rice (SR 35) offered a cool, sweet end to the fiery meal.
The place runs on energy — fast service, loud tables, and constant movement from the open kitchen to the packed dining area.
But here’s the only downside: Phet Phet is small. With how popular it already is, the space can feel cramped, and getting a seat without a wait is tricky.
Still, for those who love real heat, bold flavors, and a vibe that feels straight out of Thailand, Phet Phet is a must-visit.
For more information, check their Instagram @phetphetsa.
