According to a study published in BMJ Open, if individuals in the UK ate the average diet consumed by people in England, approximately 4,000 deaths could be prevented each year. The report reveals that in Scotland, Northern Ireland and Wales, death rates for cancer and cardiovascular disease are higher compared to England. These diseases are linked with poor diet that is low in fruits, vegetables and fiber, and high in salt and saturated fats.

The investigators examined mortality data for 10 different cancers – including those of stomach, gullet and bowel, stroke, and coronary heart disease connected with diet, in all four countries in the UK between the years 2007 to 2009 inclusive.

Furthermore, using national representative data from the Family Food Survey for the same time period, they estimated the average consumption of ten dietary components, including energy intake, in each of the countries.

The data revealed that individuals who lived in Northern Ireland and Scotland had a higher intake of salt and saturated fat and a lower intake of fruits and vegetables compared to those in England. Between England Wales the differences were less consistent over the 3 year period.

Using the DIETRON model – a conceptual mathematical model that calculates the impact of food consumption on health outcomes – the researchers then worked out what differences in death rates could be expected from population changes in average dietary quality.

They discovered that between 2007 and 2009, almost 22,000 more deaths from diet related cancers and cardiovascular disease occurred in Scotland, Wales and Northern Ireland than would be expected if these death rates were the same as in England. Scotland had the largest mortality gap (difference) accounted for by deaths.

According to the DIETRON model, over 6,000 deaths over the three year period could have been delayed or prevented in Scotland. This is the equivalent to the 40% difference in mortality between England and Scotland if individuals in Scotland had eaten the average diet consumed by people in England.

The reduction in the mortality gap was 81% for Northern Ireland and Wales, indicating that other non-dietary risk factors contribute to the mortality gap in Scotland.

The found that for all three countries, deaths from coronary heart disease were responsible for the largest proportion of the mortality gap.

The calculations revealed that in total, over 11,000 deaths could have been delayed or prevented – approximately half of the excess deaths caused by diet related cancers and cardiovascular disease. The majority of the difference in death rates were due to differences in total energy intake and fruit and vegetable intake.

The researchers understand that it is not only diet that can close the mortality gap, other factors need to be taken into consideration, such as alcohol intake, lack of exercises and smoking.

They explain:

“Diet has a substantial impact on geographical variations in mortality from coronary heart disease, stroke and various cancers within the UK.”

The researchers suggest that “fat taxes” which have been proposed to encourage individuals into healthier behaviors, may work providing they are combined with subsidies for fruit and vegetables.

Written by Grace Rattue