https://www.ncbi.nlm.nih.gov/phttps://www.reddit.com/r/longevity/submit#ubmed/28446499
Am J Clin Nutr. 2017 Jun;105(6):1462-1473. doi: 10.3945/ajcn.117.153148. Epub 2017 Apr 26.
Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies.
Institute for Biometry and Epidemiology, Leibniz Institute for
Diabetes Research, Heinrich Heine University Düsseldorf, Dusseldorf,
Germany.
Abstract
Background: Suboptimal diet is one of the most important factors in
preventing early death and disability worldwide.Objective: The aim of
this meta-analysis was to synthesize the knowledge about the relation
between intake of 12 major food groups, including whole grains, refined
grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat,
processed meat, and sugar-sweetened beverages, with risk of all-cause
mortality.Design: We conducted a systematic search in PubMed, Embase,
and Google Scholar for prospective studies investigating the association
between these 12 food groups and risk of all-cause mortality. Summary
RRs and 95% CIs were estimated with the use of a random effects model
for high-intake compared with low-intake categories, as well as for
linear and nonlinear relations. Moreover, the risk reduction potential
of foods was calculated by multiplying the RR by optimal intake values
(serving category with the strongest association) for risk-reducing
foods or risk-increasing foods, respectively.
Results: With increasing intake (for each daily serving) of whole
grains (RR: 0.92; 95% CI: 0.89, 0.95), vegetables (RR: 0.96; 95% CI:
0.95, 0.98), fruits (RR: 0.94; 95% CI: 0.92, 0.97), nuts (RR: 0.76; 95%
CI: 0.69, 0.84), and fish (RR: 0.93; 95% CI: 0.88, 0.98), the risk of
all-cause mortality decreased; higher intake of red meat (RR: 1.10; 95%
CI: 1.04, 1.18) and processed meat (RR: 1.23; 95% CI: 1.12, 1.36) was
associated with an increased risk of all-cause mortality in a linear
dose-response meta-analysis. A clear indication of nonlinearity was seen
for the relations between vegetables, fruits, nuts, and dairy and
all-cause mortality. Optimal consumption of risk-decreasing foods
results in a 56% reduction of all-cause mortality, whereas consumption
of risk-increasing foods is associated with a 2-fold increased risk of
all-cause mortality.
Conclusion: Selecting specific optimal intakes of the investigated
food groups can lead to a considerable change in the risk of premature
death.
