Following a balanced diet may do more than support everyday well-being. New research suggests that the overall quality of a person’s eating habits may also be associated with a lower risk of developing heart failure over the long term.
The study followed 2,159 adults in Greece who did not have cardiovascular disease when they entered the research programme in 2001–2002. Over approximately 20 years of follow-up, 241 participants, or around 11%, developed heart failure.
Researchers examined participants’ dietary quality and compared it with their later health outcomes. The findings suggest that people with higher overall diet-quality scores had lower odds of developing heart failure, highlighting the potential importance of everyday food choices for long-term cardiovascular health.
What the 20-Year Study Discovered
Researchers assessed participants’ eating habits using a dietary quality score that considered healthier and less healthy food choices. They then examined how these scores related to the development of heart failure during the follow-up period.
After accounting for factors including age, body mass index, smoking, physical activity, high blood pressure, diabetes and cholesterol, the researchers found that each additional point in the overall diet-quality score was associated with lower odds of heart failure.
The healthier-food component of the score showed a clear association with reduced risk. However, the less healthy-food component did not show a statistically significant association in the analysis.
Because the research was observational, it cannot establish that dietary changes alone caused the difference in outcomes. Other influences may also contribute to long-term heart health.
Which Foods Were Associated With Better Diet Quality?
The healthier dietary pattern included a range of nutritious foods, such as fruits, vegetables, legumes, whole grains, nuts and fish.
These foods provide different nutrients, including fibre, vitamins, minerals and, in some cases, unsaturated fats. Including a variety of them in everyday meals can help support a balanced eating pattern.
Rather than concentrating on a single so-called superfood, the findings point towards the importance of overall dietary quality. Regularly choosing a variety of nutritious foods may be a more practical approach than relying on one ingredient or eliminating an entire food group without medical advice.
Individual nutritional needs differ, so dietary choices should also take account of personal health conditions, food availability and cultural preferences.
Why Heart Failure Prevention Matters
Heart failure occurs when the heart cannot pump blood effectively enough to meet the body’s needs. It can cause symptoms such as breathlessness, fatigue and swelling in the legs or ankles.
Conditions including high blood pressure, coronary artery disease and diabetes can increase the risk of heart failure. Managing these conditions and maintaining healthy daily habits are important parts of cardiovascular care.
Regular physical activity, avoiding tobacco, getting sufficient sleep and following appropriate medical advice can complement a balanced diet. People with existing medical conditions may need an individualised prevention plan.
What the Findings Mean for Everyday Life
The study provides evidence that better overall diet quality may be linked to a lower likelihood of heart failure over time. Its long follow-up period offers useful information about the relationship between eating patterns and cardiovascular health.
However, the research involved adults in one country, and its results may not apply equally to every population. Because diet was assessed observationally, the findings also cannot prove that changing food choices will independently prevent heart failure.
The practical takeaway is to focus on sustainable, balanced eating habits rather than quick fixes. Including more vegetables, fruits, whole grains, legumes, nuts and other nutritious foods can form part of a heart-conscious lifestyle, alongside regular health checks and appropriate medical care.
