Does Poor-Quality Diet Increase Mortality Risk in Seniors with Cardiovascular Risk?

The quality of diet plays a key role in preventing chronic diseases, which are responsible for three-quarters of deaths worldwide. A recent analysis conducted on more than 7,000 Spanish adults aged 55 to 80, all with a high cardiovascular risk, confirms this link. Participants whose diet was of poorer quality, as assessed by an index based on the updated 2023 Nutri-Score system, had an increased risk of all-cause mortality. Over a median period of six years, those with the least balanced diet had a 64% higher risk of premature death compared to those with the healthiest diet. The risk of cardiovascular death was even three times higher.

This index assesses the overall quality of the diet by considering the intake of sugars, saturated fats, salt, energy, as well as fibers, proteins, fruits, vegetables, and legumes. Individuals with the highest scores consumed more ultra-processed foods and red meat, while reducing their intake of vegetables, fruits, nuts, and extra virgin olive oil. Their total energy intake was higher, but their consumption of proteins and fibers was lower.

The study also reveals an increased risk of death from causes other than cardiovascular diseases or cancers among participants with a poorer-quality diet. However, no significant link was observed between diet quality and cancer mortality. This could be explained by the already high consumption of fruits and vegetables in this Mediterranean population, as well as the relatively short follow-up period to assess a risk often linked to prolonged exposures.

These findings reinforce the idea that the Nutri-Score system, which classifies foods according to their nutritional quality, is a useful tool for guiding food choices. It helps identify diets associated with an increased risk of chronic diseases and mortality, particularly among vulnerable elderly individuals. The Nutri-Score label, displayed on packaging, aims to help consumers make healthier choices and encourage the food industry to improve the composition of its products.

The study thus highlights the importance of a diet rich in beneficial foods and low in processed products to reduce the risks of serious diseases and premature death. These conclusions support public health recommendations for a balanced diet, especially for at-risk populations.

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Study Citation

DOI: https://doi.org/10.1007/s00394-026-03946-4

Title: Mortality risk in relation to diet quality assessed by the 2023 nutri-score nutrient profiling model: a prospective analysis

Journal: European Journal of Nutrition

Publisher: Springer Science and Business Media LLC

Authors: Nadine Khoury; Jose Cándido Fernández-Cao; Noushin Mohammadifard; Miguel Ángel Martinez-González; Dolores Corella; Montserrat Fitó; Ramón Estruch; Lucas Tojal-Sierra; Enrique Gómez Gracias; Miquel Fiol; José Lapetra; Lluís Serra-Majem; Xavier Pintó; Zenaida Vázquez-Ruiz; Jose V. Sorli; Helmut Schröder; Jordi Salas-Salvadó; Nancy Babio