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

Abstract

Suboptimal diet is one of the most important factors in preventing early death and disability worldwide. 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. 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. 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. Selecting specific optimal intakes of the investigated food groups can lead to a considerable change in the risk of premature death.

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

“…Our strategy for the present systematic review is an extension of a pre-defined and published protocol, [19] and has already been implemented by several published meta-analyses investigating the association between 12 food groups and risk of all-cause mortality [4], T2D [2], CHD, stroke, heart failure [1], hypertension [3], and CRC [5]. This meta-analysis followed the guidelines for reporting proposed by the Meta-analyses Of Observational Studies in Epidemiology (MOOSE) [20].…”

“…Included studies investigated the association between potato intake (total potato, French fries, and boiled/baked/mashed potato consumption) on risk of allcause mortality, CHD, stroke, heart failure, CRC, T2D, and hypertension in adults (≥ 18 years). The definitions of the corresponding chronic diseases were based on the previously published meta-analyses [1][2][3][4][5].…”

“…To the best of our knowledge, no metaanalysis has been carried out to date to summarize the association between potato consumption and risk of chronic disease. To be consistent with the studies already carried out [1][2][3][4][5][6], we aimed to meta-analyse the association between consumption of different types of potato with the risk of either all-cause mortality, CHD, stroke, hypertension, CRC, or T2D. To explore the shape of the relationship, we explored highest vs. lowest intake categories as well as linear and non-linear relationships.…”

“…We could show that higher intakes of whole grains, vegetables, fruit, nuts, legumes, dairy, and fish were associated with lower risk of T2D, CHD, stroke, hypertension, and CRC, whereas higher intakes of red and processed meat and SSB were associated with higher risk [1][2][3][4][5][6]. When investigating the interrelationships between diet and health to formulate public health recommendations, foods or food groups should be used in favour of single nutrients.…”

Generating the evidence for risk reduction: a contribution to the future of food-based dietary guidelines

“…Table 3 gives an overview of the NutriGrade judgement on the association between intake of food groups and the risk of chronic diseases derived from meta-analyses of cohort studies (103)(104)(105)(106)(107) . The credibility of evidence was rated high for the inverse association between whole grain intake and the risk of all-cause mortality and T2D, as well as for the positive association between red meat, processed meat and SSB and the risk of T2D.…”