Diet quality indices, genetic risk and risk of cardiovascular disease and mortality: a longitudinal analysis of 77 004 UK Biobank participants

This prospective cohort study (n=77,004) found higher diet quality (e.g. one-point higher Recommended Food Score) was associated with lower risk of all-cause mortality (HR 0.96; 95% CI 0.94-0.98), CVD mortality (0.94; 0.90-0.98), MI (0.97; 0.95-1.00) and stroke (0.94; 0.91-0.98)

BMJ Open