New research reveals how dietary diversity affects stroke risks differently in men and women, challenging assumptions about universal nutrition advice. Study: Healthy food diversity and the risk of major chronic diseases in the EPIC-Potsdam study . Image Credit: Dulce Rubia / Shutterstock In a recent study published in the journal Scientific Reports , researchers in Germany investigated the association between the Healthy Food Diversity (HFD) Index and the risk of type 2 diabetes (T2D), myocardial infarction (MI), and stroke in a middle-aged German population.
Background Major chronic diseases, including MI, stroke, and T2D, are leading global causes of mortality, with dietary behavior being a key modifiable risk factor. International dietary guidelines emphasize diverse diets to ensure nutrient adequacy and support health. However, evidence linking diet diversity with reduced chronic disease risk is limited and inconsistent.
Most indices fail to differentiate between diversity within healthy and unhealthy foods, highlighting the need to integrate diet quality into measures of diversity. The study also underscores that combining diversity with diet quality can help clarify dietary impacts on chronic disease prevention, especially in diverse populations. About the study Cultural and demographic influences: The study sample was predominantly well-educated Northern Germans, indicating that findings may not fully generalize to populations with differing dietary behaviors or socio.