Change in Diet Can Lower Mortality Risk

A worsening diet over the course of 12 years was associated with an increased mortality of 6% to 12%, the researchers found.  Those who stayed consistently on a healthy diet starting at baseline had a 9% to 14% lower risk for death than those who stayed consistently on a poor diet.

Source: Change in Diet Can Lower Mortality Risk

Source: Association of Changes in Diet Quality with Total and Cause-Specific Mortality — NEJM

 

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study

Source: Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study

Results: Of the 4400 participants, 2551 (57.9%) were women with a mean ± SD age of 61.3 ± 9.2 y. During the 8-y follow-up, 236 participants died. After adjustment for 14 potential baseline confounders, and taking those with the lowest consumption of potatoes as the reference group, participants with the highest consumption of potatoes did not show an increased risk of overall mortality (HR: 1.11; 95% CI: 0.65, 1.91). However, subgroup analyses indicated that participants who consumed fried potatoes 2–3 times/wk (HR: 1.95; 95% CI: 1.11, 3.41) and ≥3 times/wk (HR: 2.26; 95% CI: 1.15, 4.47) were at an increased risk of mortality. The consumption of unfried potatoes was not associated with an increased mortality risk.

Conclusions: The frequent consumption of fried potatoes appears to be associated with an increased mortality risk.

The abstract indicates the researchers controlled for “14 confounders”.  Note the increased mortality impact was from a subgroup analysis.  Since I’m unwilling to pay $40 USD for the full study I’ll never know if the researchers controlled for triple cheeseburgers, eggs, bacon, sausage, fried fish,  or any other foods commonly consumed with fried potatoes.

Poutine???

Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies

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.

Source: Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies

Happy 4th!  Grill more veggies.

White Meats Carry Lower Mortality Risks than Reds, But We Eat Too Much of Both — Physician’s First Watch

Source: White Meats Carry Lower Mortality Risks than Reds, But We Eat Too Much of Both — Physician’s First Watch

Source: Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study | The BMJ

I’m feeling guilty about the three cheddar cheeseburger sliders I had last night.

Guess I’ll have another beer.