Experts analyzed the link between changes in the diet from 74 thousand adults over a 12 year period (1986-1998) and the risk of mortality in the subsequent 12 years (1998-2010). The quality of the diet was estimated by the relative amounts of healthy food consumed (whole grains, vegetables, fruits, fish).
It turned out that the increase in diet quality by 20 percent reduced risk of premature death by 8-17 percent, and reduced quality have increased its probability to 6-12 percent. However, even those people who led an unhealthy lifestyle, but began to eat more healthy food, on average, lived longer than those who did not change their habits.
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