Bad food choices are the cause of almost half of all heart-related deaths in the US, a new study found.
Researchers from the Tufts Friedman School of Nutrition Science and Policy in Boston looked at the eating habits outlined in data collected by national health and nutrition surveys and the links to deaths caused by heart disease, stroke and type 2 diabetes.
They found that eating too little or too much of 10 specific nutrient groups was associated with an estimated 45 percent of deaths from those three conditions, and that the link between diet and death was stronger in men than women.
The Times broke down the findings into an easy to read format, as follows:
Renata Micha, the lead author of the study, told wbur that she was amazed that people and policymakers forgot a “simple yet vital truth.”
“Eating healthy can and will prevent people from dying from premature heart disease, stroke and diabetes. If we remember that simple fact, most of us can have healthier and better lives,” she said.