A prospective cohort study of starchy and non-starchy vegetable intake and mortality risk

Whether starchy and non-starchy vegetables have distinct impacts on health remains unknown. We prospectively investigated the intake of starchy and non-starchy vegetables in relation to mortality risk in a nationwide cohort. Diet was assessed using 24-h dietary recalls. Deaths were identified via the record linkage to the National Death Index. Hazard ratios (HR) and 95 % CI were calculated using Cox regression. During a median follow-up of 7 center dot 8 years, 4904 deaths were documented among 40 074 participants aged 18 years or older. Compared to those with no consumption, participants with daily consumption of >= 1 serving of non-starchy vegetables had a lower risk of mortality (HR = 0 center dot 76, 95 % CI 0 center dot 66, 0 center dot 88, P-trend = 0 center dot 001). Dark-green and deep-yellow vegetables (HR = 0 center dot 79, 95 % CI 0 center dot 63, 0 center dot 99, P-trend = 0 center dot 023) and other non-starchy vegetables (HR = 0 center dot 80, 95 % CI 0 center dot 70, 0 center dot 92, P-trend = 0 center dot 004) showed similar results. Total starchy vegetable intake exhibited a marginally weak inverse association with mortality risk (HR = 0 center dot 89, 95 % CI 0 center dot 80, 1 center dot 00, P-trend = 0 center dot 048), while potatoes showed a null association (HR = 0 center dot 93, 95 % CI 0 center dot 82, 1 center dot 06, P-trend = 0 center dot 186). Restricted cubic spline analysis suggested a linear dose-response relationship between vegetable intake and death risk, with a plateau at over 300 and 200 g/d for total and non-starchy vegetables, respectively. Compared with starchy vegetables, non-starchy vegetables might be more beneficial to health, although both showed a protective association with mortality risk. The risk reduction in mortality plateaued at approximately 200 g/d for non-starchy vegetables and 300 g/d for total vegetables.