#frenchdiet

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Dietary Guidelines and Longevity: A Strong Connection

A recent study has revealed that adhering to France’s national nutrition guidelines significantly lowers the risk of early death, reinforcing the critical role of diet in overall health. Non-communicable diseases (NCDs), such as cardiovascular disease, cancer, and diabetes, are responsible for over 74% of global deaths, according to the World Health Organization. French dietary guidelines of 2017 emphasize whole foods, including fruits, vegetables, whole grains, and lean proteins, while limiting processed foods, red meat, and added sugars.

Despite the well-established link between diet and health, adherence to these guidelines varies, and their real-world impact on longevity has remained uncertain. A new study using data from the E3N French prospective cohort sought to address this gap. Researchers analyzed dietary habits and health outcomes of 72,585 women over a period of nearly two decades. The findings indicate that following national nutrition recommendations contributes to reduced mortality from various diseases, with some unexpected variations in cancer-related outcomes.

Study Findings: Benefits and Unexpected Trends

Participants with the highest adherence to the french dietary guidelines exhibited healthier habits, consuming less alcohol (4.7g/day vs. 10.3g/day in low-adherence groups) and eating twice as many nuts. Over an average follow-up period of 19 years, 6,441 deaths were recorded. The study used the simplified Programme National Nutrition Santé-Guidelines Score 2 (sPNNS-GS2) to assess adherence, with a higher score correlating to better diet quality.

The study found a strong inverse relationship between adherence to the guidelines and all-cause mortality, with significant benefits observed up to the 65th percentile of adherence. However, the mortality risk reduction plateaued beyond this point, suggesting diminishing returns at extreme adherence levels. Cardiovascular disease mortality demonstrated a consistent inverse relationship, with each standard deviation increase in sPNNS-GS2 linked to a lower risk (hazard ratio: 0.86 [95% CI: 0.76-0.97]).

Interestingly, while adherence to the guidelines reduced mortality risks for breast cancer, the relationship with lung cancer mortality was more complex. Up to the 65th percentile, a lower risk was observed, but beyond this level, the trend reversed. Researchers attribute this to statistical non-linearity rather than external confounding factors, though the reasons behind this pattern remain unclear. Additionally, no significant association was found between dietary adherence and colorectal cancer mortality.

Public Health Implications and Future Considerations

The study underscores the crucial role of nutrition in disease prevention and longevity. On an individual level, the findings highlight the importance of making informed dietary choices to enhance lifespan. For communities, they emphasize the need for increased education and accessibility to healthy food. Policymakers should consider stronger initiatives to promote dietary adherence through public health programs, ensuring that individuals have the resources to maintain a balanced diet.

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This is my first time blogging. Ever. And what’s even more cliche is that it’s ANOTHER FOOD BLOG. Yaaaaay just what the internet needs! But here’s the thing — I’m really, really into cooking. So into it that I felt I was undermining my passion and talent (still in its embryonic stage) by only cooking for myself and loved ones without a fucking ton of recognition and pats on the back. Just kidding, I just think a lot of people are afraid to cook and overestimate the difficulty involved and by consequence resort to some God awful microwaved meal with a side of ranch. So, as a young lady with literally no external guidance other than “hold a knife like this”, let me assure you that ANYONE can learn to craft an impressive meal in good time, on a budget and with little training. Oh and no truffles. Ok sometimes truffles. 

So like I said, no one ever taught me how to navigate a kitchen, (though as a teen I did become a master of the microwave) but I was taught how to eat WELL. I paid close attention, with the guidance especially of my father (a successful chef, whoop whoop!), to every stitch of flavor in everything I tasted. Some say eating with me can be annoying because I’m the like a food detective, trying to discover each and every secret and hidden component woven into the story on my plate. Growing up in New Orleans, I had no choice but to be exposed to a thousand different cultures in a city that lives and breathes FOOD (and drink!) CULTURE. So there’s the first layer to this passion I’ve acquired, not counting the real obvious first layer - I really, really, really like to eat because food (usually) brings a lot of pleasure (duh).

The second layer would have to be where my blood comes from. My mother is French and made me eat like a French person. Thanks to her I’m not afraid to eat things that smell like death and an animal’s toothy head on the table doesn’t bother me. Tongue, feet, entrails…I like it all. Per my Mamie’s cooking (french for Granny), I love a sauce whose main ingredient is butter and whose second is cream just as much as I adore a main course out of seasonal vegetables with a light homemade vinaigrette (PS. How do French women eat croissants and stay so thin? #1, Genetics. #2, BALANCE AND WHOLESOME INGREDIENTS). My other half comes from the rebel state, Mississippi. Digging a giant hole in the yard and roasting a pig with a lot of beer and a lot of neighbors for nearly 24 hours isn’t beyond us, and much like French cuisine — butter is often a very strong supporting actor in the show. So I’m pretty familiar with a wide range of things that taste good (even without butter).