Résumé :
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[BDSP. Notice produite par INIST-CNRS 7kR0x8Ua. Diffusion soumise à autorisation]. Background To assess the overall influence of diet on health and disease in epidemiological studies, the habitual diet of the study participants has to be captured as a pattern rather than individual foods or nutrients. The simplest way to describe dietary preferences is to separate foods considered beneficial to health from foods considered to promote disease, and separate individuals on the basis of their regular consumption of these foods. Methods We used data from 59 038 women participating in the prospective Mammography Screening Cohort in Sweden to investigate the influence of variety of healthy and less healthy foods on all-cause and cause-specific mortality. Results Women who followed a healthy diet defined as consumption of a high variety of fruits, vegetables, whole grain breads, cereals, fish, and low fat dairy products had a significantly lower mortality than women who consumed few of these foods (3710 deaths total). Women who reported regularly consuming 16-17 healthy foods had a 42% lower all-cause mortality (95% CI : 32-50%) compared to women reporting consumption of 0-8 healthy foods with any regularity (P for trend
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