Longevity & AgingEating More Species Cuts Mortality Risk by 9% Per Additional Food Species
Researchers analyzed dietary species richness (DSR) — the count of unique plant and animal species consumed — in 7,210 older Spanish adults at high cardiovascular risk. Over a median 6-year follow-up, each additional food species consumed was associated with a 9% reduction in all-cause mortality risk, and similar reductions in cardiovascular, cancer, and other-cause deaths. DSR ranged from 16 to 57 species (median 48) and was only moderately correlated with Mediterranean diet adherence, suggesting food biodiversity captures a distinct dietary dimension. The findings support dietary recommendations that emphasize variety across biological species, not just food groups, as a practical longevity strategy.
