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Diet

Eating is one of the pleasures in life and so important to us that we would like to know its influence on the risk of CVD. In the 1960s the Seven Countries Study collected 7-day food records among samples of the 16 cohorts.

Longitudinal dietary data representing the usual food consumption of all men were collected in the Zutphen Study (read more). The foods were summarized in 16 food groups and were used to describe dietary patterns. Diet can be analyzed on three levels: the components in foods such as nutrients or bioactive compounds, the actual foods and drinks, and dietary patterns. Diet and CVD were studied on all three levels.

Four lifestyle factors and all-cause mortality

A healthful diet and lifestyle are related to a low all-cause mortality risk A Mediterranean style diet, a high level of physical activity, non-smoking and moderate [...]

Four lifestyle factors and all-cause mortality

Flavan-3-ols (catechins) and cardiovascular disease

Flavan-3-ol intake related to CHD but not to stroke An average intake of monomeric flavan-3-ols of 124 mg/d, compared to an average intake of 25 mg/d, [...]

Flavan-3-ols (catechins) and cardiovascular disease

Physical activity, dietary fiber and body fat

A cross-sectional analysis on survey data collected in 16 cohorts of middle-aged men in the 1960s showed that the average population index of occupational physical activity [...]

Physical activity, dietary fiber and body fat

Nutrient intake and depressive symptoms

The results suggest that in contrast to the intake of B-vitamins, a high intake of the fish fatty acids EPA-DHA was associated with a low risk of depressive symptoms.

Nutrient intake and depressive symptoms

Fish, omega-3 fatty acids and cognitive decline

An analysis of the 1990 fish consumption data and the data on cognitive function collected showed that fish consumers had significantly less cognitive decline than non-consumers.

Fish, omega-3 fatty acids and cognitive decline

Dietary patterns and all-cause mortality

Diets contain nutrients, and these are generally highly correlated with other factors due to the choice of foods in which they occur, but also on the consumption of a particular food at the expense of another one. These factors are taken into account when indicators of dietary patterns are evaluated.

Dietary patterns and all-cause mortality

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This website was archived in January 2025 and is no longer maintained. The content is preserved for historical purposes and reflects the state of the project as of its last update. Some information may be outdated, links may no longer work, and no further updates or corrections will be made. For inquiries about the project, please consult the original publications. Use this resource with caution, as it may not represent current developments.