Diets deemed better by the Food Compass profiling system are associated with lower risk of disease and death. Tufts University researchers find link between foods scored higher by new nutrient profiling system and better long-term health outcomes. That what we eat directly affects our health i
In new research, scientists have shown that a holistic food profiling system, Food Compass, identifies better overall health and lower risk for mortality.
That what we eat directly affects our health is an idea that is ancient. In fact, Hippocrates recognized this as far back as 400 B.C. However, identifying healthier foods in the supermarket aisle and on restaurant menus is increasingly difficult. Now, a holistic food profiling system, Food Compass, has been shown by to identify foods that are better for overall health and lower risk for mortality.
“A nutrient profiling system is intended to be an objective measure of how healthy a food is. If it’s achieving its purpose, then individuals who eat more foods with higher scores should have better health,” said Meghan O’Hearn, a doctoral candidate at the Friedman School and the study’s lead author.
When people’s Food Compass diet scores were assessed against health outcomes, multiple significant relationships were seen, even adjusting for other risk factors like age, sex, race, ethnicity, education, income, smoking, alcohol intake, physical activity, and diabetes status. A higher Food Compass diet score was associated with lower blood pressure, blood sugar, blood cholesterol, body mass index, and hemoglobin A1c levels; and lower prevalence of metabolic syndrome and cancer.
Food Compass also boosts scores for ingredients shown to have protective effects on health, like fruits, non-starchy vegetables, beans and legumes, whole grains, nuts and seeds, seafood, yogurt, and plant oils; and lowers scores for less healthful ingredients like refined grains, red and processed meat, and ultra-processed foods and additives.
. One pillar of this strategy is to “empower all consumers to make and have access to healthy choices” through measures such as updating food labeling and making it easier to interpret, creating healthier food environments, and creating a healthier food supply.
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