Australian women who follow a diet based on national guidelines or the Mediterranean diet are 40% more likely to live into their mid-to-late 70s compared to those with poorer eating habits, according to the largest long-term study of women’s diet and health in the country.
Published in The Journal of Nutrition, the research tracked the diets and health outcomes of 9,584 women from the 1946–1951 birth cohort of the Australian Longitudinal Study on Women’s Health (ALSWH) over a 17-year period. The study was led by The George Institute for Global Health and the University of Newcastle.
Researchers found that women who ate more fresh vegetables, fruits, whole grains, legumes, and lean proteins—consistent with the Australian Dietary Guidelines or a Mediterranean-style diet—had a 40% lower risk of death from any cause. However, links between diet and specific causes of death, such as cardiovascular disease and dementia, were less clear. Cancer was the leading cause of death in the group.
“This is the largest study to show a clear connection between diet quality and longevity in Australian women,” said lead author Dr Briar McKenzie, a Senior Research Fellow in Food Policy at The George Institute. “It confirms that healthier diets are linked to a lower risk of death.”
Dr McKenzie pointed out that much previous research has not focused specifically on women. “This study helps fill that gap,” she said. “Most people already know that fresh, unprocessed foods are better for health. Now, we have solid evidence linking those eating patterns to living longer.”
Surprisingly, the study found only limited associations between diet and the two major causes of death among Australian women—dementia and heart disease. Dr McKenzie said this highlights the need for more sex-specific health research.
“Many nutrition studies combine data from men and women, which can blur the outcomes,” she said. “As heart disease and dementia increase with age, it’s crucial to understand how these conditions develop differently in women.”
Co-author Professor Clare Collins, a nutrition and dietetics expert at the University of Newcastle, said the findings reinforce the value of cooking fresh meals at home.
“Women are often targeted with fad diets and misleading health claims online,” she said. “But the best advice remains simple: follow the Australian Dietary Guidelines or a Mediterranean-style eating pattern. And if you have specific health risks—like a family history of heart disease or nutritional deficiencies—seek advice from a qualified dietitian.”
The study also raised concerns about Australia’s changing food environment. Dr McKenzie noted that ultra-processed foods, which are often cheaper and more convenient, may be impacting women more severely due to their roles in food preparation and time pressures.
“The government and food industry need to do more to support healthy eating—especially for women,” she said. “That includes rethinking portion sizes, food labeling, and how processed foods are marketed.”
Currently, the Australian Dietary Guidelines are under review. However, there is no stated plan to tailor the guidelines more closely to women’s health across their lifespan, despite diet-related illnesses being major causes of death.
The most common causes of death in the study group were breast cancer (13%), lung cancer (12%), cardiovascular disease (8.5%), and dementia (2.9%). The participants were in their early 50s when the study began and in their 70s by the final data collection in 2020.
About the Study
The researchers assessed diet quality using established scoring systems that measure alignment with either the Australian Dietary Guidelines or a Mediterranean-style diet. Women completed detailed food frequency questionnaires in 2001, reporting their average intake of 120 food and drink items over the previous year. Health outcomes were tracked through hospital records, aged care data, and death registries.
The ALSWH is Australia’s largest and longest-running study on women’s health, involving more than 57,000 participants across four age groups. It is funded by the Australian Department of Health and Aged Care and jointly managed by the University of Newcastle and the University of Queensland.
Dr McKenzie’s work on this study was supported by a Heart Foundation Postdoctoral Fellowship. Professor Collins is funded by an NHMRC Investigator Grant.
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