Two international studies have now shown a reduction in overall mortality and a reduction in the risk of colon cancer by around 20 percent with a healthy or more plant-based diet.
This is shown by an observational study with a period of up to 36 years by Chinese, Japanese and US nutrition and epidemiology specialists. The scientists examined the Association of all-cause and disease-specific mortality and more or less healthy nutrition.
Comparing the 20 percent with the highest practice of healthy eating with the 20 percent of participants with the least practice of following the four recommended diet options showed a 14 to 20 percent reduction in all-cause mortality. This tended to also apply to individual causes of death such as cardiovascular diseases, cancer or diseases of the respiratory tract.
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