Healthy diet and lower risk of all-cause mortality

Adherence to healthy eating patterns was associated with reduced risk of all-cause and cause-specific mortality in a prospective cohort study with up to 36 years of follow-up.

Among 75,230 women in the Nurses Health Study and 44,085 men in the HCP follow-up study, 14% to 14% scored the highest for healthy eating patterns as recommended by the Dietary Guidelines for Americans (DGA). 20% lower. with Frank Hu, M.D., Ph.D., from the Harvard TH Chan School of Public Health, Boston; JAMA Internal Medicine.

The pooled multivariable adjusted hazard ratios for all-cause mortality across the four healthy eating patterns were (P.<0.001 overall trend):

• Healthy Eating Index 2015 (HEI-2015): HR 0.81 (95% CI 0.79-0.84)
• Alternative Mediterranean diet (AMED): HR 0.82 (95% CI 0.79-0.84)
• Healthy plant-based diet index (HPDI): HR 0.86 (95% CI 0.83-0.89)
• Alternative Healthy Diet Index (AHEI): HR 0.80 (95% CI 0.77-0.82)

This low risk was consistent across all racial and ethnic groups.

“This is one of the largest and longest-running large cohort studies examining the association between dietary scores for the four DGA-recommended healthy eating patterns and risk of all-cause and cause-specific mortality. It’s one,” Hu said. MedPage Today.

“Every five years, the United States Department of Agriculture (USDA) and the United States Department of Health and Human Services (HHS) release updated dietary guidelines for Americans,” he explained. “It is important to assess adherence to DGA-recommended dietary patterns and health outcomes, especially mortality, so that the DGA can be updated in a timely manner.”

Hu said these findings will be of value to the 2025-2030 Dietary Guidelines Advisory Panel being created by USDA and HHS to assess current evidence on different dietary patterns and health outcomes. I said there is.

Beyond all-cause mortality, a healthier diet was also significantly associated with a lower risk of cause-specific mortality.

Across four different dietary patterns, people in the highest quintile were found to have a 6% to 13% lower risk of dying from cardiovascular disease compared to those in the lowest quintile. People in the highest quintile had a 6% to 15% lower risk of death from heart disease, a 7% to 18% lower risk of cancer-related death, and a 35% to 46% lower risk of respiratory disease. I understand. Related death.

In addition, those with the highest AMED and AHEI scores also had a slightly lower risk of death from neurodegenerative disease (HR 0.94, 95% CI 0.90-0.99 and HR 0.93, 95% CI 0.87-0.99, respectively).

“Previous studies have found an inverse relationship between healthy eating patterns and mortality, but our study shows that healthy eating patterns are associated with cardiovascular disease, cancer, respiratory , provides evidence that it reduces the risk of death from certain causes, such as death from neurodegeneration,” Hu said. “The findings on respiratory and neurodegenerative mortality are novel.”

However, following a healthy diet following any of the four patterns did not appear to prevent stroke-related deaths.

Hu said clinicians can recommend “a variety of healthy eating patterns” for patients to reduce the risk of chronic disease and early death.

“These patterns, such as the Mediterranean diet, the DASH diet, the vegetarian diet, or other versions of healthy diets, can be adapted to meet individual health needs, food preferences, and cultural traditions. ‘ he pointed out. “These healthy eating patterns are typically high in plant foods such as fruits, vegetables, whole grains, nuts and legumes and low in refined grains, sugar, sodium, red meat and processed meats. .

“Balancing caloric intake and physical activity is also important in maintaining a healthy weight,” he added.

Among the women included in the analysis, the mean age at baseline was 50.2 years and 98% were Caucasian. For men, the mean age was her 53.3 years and 91% were Caucasian. In total, 31,263 women and her 22,900 men died during follow-up. Cancer was the leading cause of death, followed by heart disease, heart disease, neurodegenerative disease, respiratory disease and stroke.

Dietary data were obtained from over 130-item semi-quantitative food frequency questionnaires completed every 2 to 4 years.