A nutritious diet lowers 
death rate by 30%

Kant AK, Schatzkin A, Graubard BI, Schairer C: A prospective study of diet quality 
and mortality in women. JAMA, April 26, 2000;283(16):2109-2115.

 

A study of dietary intake of 42,254 women, mean age 61, followed for 5.6 years, showed that those with the highest intake level of a variety of foods recommended in current dietary guidelines had a 30% lower death rate from all causes compared to those with the lowest level of intake.  Foods scored as desirable included frequent servings of fruits, vegetables, low-fat dairy, whole grains, lean meat and poultry.  Deaths from cancer and cardiovascular diseases were especially reduced in those who obtained more of their calories from these foods, compared to others who consumed a less nutritious diet.

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