Food group centric view. The author Schwingshackl works or used to work at our Viennese nutrition department. This study is a thing of beauty for everyone interested in epidemiology and our dear friends who suffer from orthorexia and will outlive us all.
A 56% reduction in relative risk for mortality with optimal intakes? Interestingly we should (or could?) see a 75% reduction by very naive multiplication (RR estimated at nadir in Figure 2). At a quick glance I do not see if the authors truly prove diminishing returns or not, though.:
With increasing intake (for each daily serving) of whole grains (RR: 0.92; 95% CI: 0.89, 0.95), vegetables (RR: 0.96; 95% CI: 0.95, 0.98), fruits (RR: 0.94; 95% CI: 0.92, 0.97), nuts (RR: 0.76; 95% CI: 0.69, 0.84), and fish (RR: 0.93; 95% CI: 0.88, 0.98), the risk of all-cause mortality decreased; higher intake of red meat (RR: 1.10; 95% CI: 1.04, 1.18) and processed meat (RR: 1.23; 95% CI: 1.12, 1.36) was associated with an increased risk of all-cause mortality in a linear dose-response meta-analysis. A clear indication of nonlinearity was seen for the relations between vegetables, fruits, nuts, and dairy and all-cause mortality. Optimal consumption of risk-decreasing foods results in [ONLY] 56% reduction of all-cause mortality, whereas consumption of risk-increasing foods is associated with a 2-fold increased risk of all-cause mortality.
Optimal consumption (the smallest serving with significant results and no further substantial change in risk or no further data for larger amounts) of risk-decreasing foods [3 servings whole grains/d (RR = 0.79), 3 servings vegetables/d (RR = 0.89), 3 servings fruit/d (RR = 0.90), 1 serving nuts/d (RR = 0.85), 1 serving legumes/d (RR = 0.90), and 2 servings fish/d (RR = 0.90)] results in a 56% reductionCould be a problem: "We rated the quality of meta-evidence for the 12 food groups. The NutriGrade meta-evidence rating was “very low” for eggs; “low” for refined grains, vegetables, fruits, and SSBs; “moderate” for nuts, legumes, dairy, fish, red meat, and processed meat; and “high” for whole grains"
Schwingshackl, Lukas, et al. "Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies." The American Journal of Clinical Nutrition 105.6 (2017): 1462-1473.