![]() ![]() ![]() In three independent studies in vascular patients, similar results were found, with a higher diet score being associated with lower mortality (HR 0.73 0.66–0.81), CVD (HR 0.79 0.72–0.87), myocardial infarction (HR 0.85 0.71–0.99), and a non-statistically significant lower risk of stroke (HR 0.87 0.73–1.03). During a median follow-up of 9.3 years in PURE, compared with a diet score of ≤1 points, a diet score of ≥5 points was associated with a lower risk of mortality, CVD (HR 0.82 0.75–0.91), myocardial infarction (HR 0.86 0.75–0.99), and stroke (HR 0.81 0.71–0.93). The main outcome measures were all-cause mortality and major cardiovascular events. The healthy diet score was developed based on six foods each of which has been associated with a significantly lower risk of mortality. A healthy diet score was developed in 147 642 people from the general population, from 21 countries in the PURE study, and the consistency of the associations of the score with events was examined in five large independent studies from 70 countries. ![]()
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