Dietary Patterns and Risk of Mortality From Cardiovascular Disease, Cancer, and All Causes in a Prospective Cohort of Women

• DOI: 10.1161/circulationaha.108.771881
• Publication Date: 2008-06-24T01:40:06Z
• Authors: Christin Heidemann; Matthias B. Schulze; Oscar H. Franco; Rob M. van Dam; Christos S. Mantz...; Frank B. Hu
• Keywords: Stroke; Refined grains; Red meat; Diet and cancer

The impact of overall dietary patterns that reflect actual eating behaviors on mortality caused by cardiovascular or other chronic diseases is largely unknown.We prospectively evaluated the relation between and risk cardiovascular, cancer, all-cause among 72,113 women who were free myocardial infarction, angina, coronary artery surgery, stroke, diabetes mellitus, cancer followed up from 1984 to 2002. Dietary derived factor analysis based validated food frequency questionnaires administered every 2 4 years. Two major identified: High prudent pattern scores represented high intakes vegetables, fruit, legumes, fish, poultry, whole grains, whereas Western reflected red meat, processed refined french fries, sweets/desserts. During 18 years follow-up, 6011 deaths occurred, including 1154 3139 deaths. After multivariable adjustment, diet was associated with a 28% lower (95% confidence interval [CI], 13 40) 17% CI, 10 24) when highest quintile compared lowest quintile. In contrast, higher disease (22%; 95% 1 48), (16%; 3 30), all causes (21%; 12 32).Greater adherence may reduce total mortality, greater increase initially healthy women.