People who improve the quality of their diets over time, eating more whole grains, vegetables, fruits, nuts, and fish and less red and processed meats and sugary beverages, may significantly reduce their risk of premature death, according to a new study from Harvard T.H. Chan School of Public Health. It is the first study to show that improving diet quality over at least a dozen years is associated with lower total and cardiovascular mortality, and underscores the importance of maintaining healthy eating patterns over the long term. The study will be published in the July 13, 2017 issue of the New England Journal of Medicine.
Read the whole original article via: https://www.hsph.harvard.edu/news/press-releases/improving-diet-quality-over-time-linked-with-reduced-risk-premature-death/
