Study: Six Foods Cut Early Death Risk, Five Others Raise It
A British study of 177,000 people found that preferring olive oil, asparagus, and broccoli cuts early death risk by up to 33%, while sugary drinks increase it by 38%.
A large-scale British study has revealed the connection between food preferences and mortality risk after tracking data from over 177,000 people, finding that those who enjoy certain foods have significantly reduced death risk. The research used a preference-based survey method rather than asking participants to recall recent meals, as researchers believe food preferences are more consistent over time.
Six foods were found to be associated with reduced mortality risk. Those who prefer extra virgin olive oil showed the highest reduction in death risk at 33%, followed by asparagus and broccoli, black pepper, butternut squash, and eggplant. Many of these foods are key components of the Mediterranean diet, which is linked to weight management, brain health, and reduced metabolic disease risk.
Conversely, five foods were linked to increased mortality risk. Sugary soft drinks showed the highest risk, with those who prefer them having a 38% increased death risk, while diet soft drinks increased risk by 23%. Sweet beverages and cornflakes also showed increased risk respectively.
However, the study has limitations. Over the three-year follow-up period, only about 3,300 of the participants died, and not all deaths were necessarily caused by diet-related or metabolic diseases. The study also found that beer, wine, and spirits did not rank among the highest-risk foods, so the findings should be used as health guidance rather than proof that specific foods directly increase or decrease lifespan.
