Key result
A one-point higher Recommended Food Score was associated with a lower risk of all-cause mortality (HR 0.96; 95% CI 0.94-0.98), independent of genetic risk.
Why the study?
To examine associations of three diet quality indices and a polygenic risk score with incidence of all-cause mortality, CVD mortality, myocardial infarction, and stroke.
Does higher diet quality reduce the risk of all-cause mortality, CVD mortality, MI, and stroke independent of genetic risk in adults?
Population
77 004 men and women aged 40-70 years in the UK Biobank
Comparison
Three diet quality indices and a polygenic risk score
Design
Prospective cohort study
Follow-up
Mean follow-ups of 7.9 and 7.8 years
Authors
Loading...
Supports integrating diet quality into mortality risk models beyond genetics; extends observational data but leaves causal effects open for trials.
Cohort (n=77,004)
Does higher diet quality reduce the risk of all-cause mortality, CVD mortality, MI, and stroke independent of genetic risk in adults?
Hazard Ratio: 0.96 (95% CI 0.94–0.98)
Higher diet quality is associated with a lower risk of all-cause mortality, CVD mortality, MI, and stroke, independent of underlying genetic risk.
Livingstone et al. (2021) conducted a cohort in Cardiovascular disease (n=77,004). Higher diet quality (Recommended Food Score) vs. Lower diet quality was evaluated on All-cause mortality (HR 0.96, 95% CI 0.94-0.98). A one-point higher Recommended Food Score was associated with a lower risk of all-cause mortality (HR 0.96; 95% CI 0.94-0.98), independent of genetic risk.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: