What dietary patterns have been associated with reduced all-cause mortality?
Plant-based and Mediterranean diets, along with increased fruit, nut, vegetable, legume, and lean vegetable or animal protein (preferably fish) consumption, with the inherent soluble and insoluble fiber, have consistently been associated with lower risk of all-cause mortality than control or standard diets in observational studies. The PREDIMED (Prevención con Dieta Mediterránea) trial randomized participants to a Mediterranean diet supplemented with either extra-virgin olive oil or nuts and demonstrated 30% and 28% reductions, respectively, in the combined endpoint (MI, stroke, or cardiovascular mortality). A comparison of plant and animal protein from the Adventist Health Study-2 similarly indicated that replacing meat with nuts and seeds was associated with a 40% reduction in mortality rate.