A study of 177,148 UK residents found that people who preferred eating vegetables like broccoli and asparagus, plus extra virgin olive oil, had 20-33% lower mortality risk over 3.4 years, while those preferring sugary fizzy drinks had 38% higher risk. According to Gram Research analysis, food preferences appear to be a reliable indicator of long-term health outcomes, suggesting that what you like to eat matters for how long you live.
A major study of nearly 180,000 people in the UK tracked what foods they preferred to eat and followed their health for over 3 years. Researchers found that people who enjoyed eating vegetables like broccoli and asparagus, plus olive oil, had lower chances of dying from any cause during the study. On the flip side, people who preferred sugary fizzy drinks had higher mortality risk. According to Gram Research analysis, this suggests that simply asking people what foods they like to eat might be a useful way to predict their health outcomes, possibly even better than asking them to remember everything they ate.
Key Statistics
A 2026 cohort study of 177,148 UK Biobank participants found that preference for broccoli was associated with 31% lower all-cause mortality risk, and preference for extra virgin olive oil with 33% lower risk, over a mean follow-up of 3.4 years.
In the same 2026 study of 177,148 people, preference for regular sugary fizzy drinks was linked to 38% higher mortality risk compared to those who didn’t prefer them, making it the strongest risk factor identified.
A 2026 analysis of 177,148 UK residents found that preferences for asparagus, aubergine, black pepper, and butternut squash were each independently associated with 21-31% lower mortality risk, suggesting multiple protective foods.
The 2026 UK Biobank study tracked 607,779 person-years of data and recorded 3,355 deaths, providing robust evidence that food preferences are linked to long-term survival outcomes.
The Quick Take
- What they studied: Whether the foods people prefer to eat can predict how long they live and their overall health risk
- Who participated: 177,148 people from the UK Biobank study, ranging across different ages and backgrounds, who answered questions about which foods they liked
- Key finding: People who preferred vegetables like broccoli, asparagus, and aubergine, plus olive oil, had 20-30% lower risk of death. People who preferred sugary fizzy drinks had 38% higher risk of death.
- What it means for you: Your food preferences might actually matter for your long-term health. Liking vegetables and healthy oils could be protective, while preferring sugary drinks appears risky. However, this is one study, and preference alone doesn’t guarantee health outcomes—actual eating habits matter too.
The Research Details
This was a prospective cohort study, which means researchers followed the same group of people over time to see what happened to them. All 177,148 participants filled out a questionnaire asking how much they preferred 140 different foods—from asparagus to zucchini. Instead of asking people to remember everything they ate (which is hard and often inaccurate), researchers simply asked: do you like this food or not?
The participants were then followed for an average of 3.4 years. During this time, researchers tracked who died and from what causes. They used statistical methods to see if people who preferred certain foods had different mortality risks than those who didn’t prefer those foods.
The researchers were careful to adjust their analysis for many factors that could affect the results, like age, sex, and other health conditions. They also ran multiple sensitivity checks—basically, they re-ran the analysis different ways to make sure their findings were solid.
Food preference questionnaires might be better than traditional dietary recall methods because people often forget or misreport what they eat. Asking someone ‘do you like broccoli?’ is simpler and more reliable than asking ‘how many servings of vegetables did you eat last week?’ This approach could help doctors and researchers identify health risks more easily and accurately.
This study is large and well-designed, which makes the findings more trustworthy. The researchers followed people for years, not just weeks. They adjusted for many confounding factors and ran multiple sensitivity analyses to confirm their results stayed the same. However, the follow-up period was relatively short (3.4 years), and the study is observational, meaning we can’t prove that preferring certain foods causes longer life—only that the two are connected.
What the Results Show
The study identified six foods and food items where higher preference was strongly linked to lower mortality risk. People who preferred asparagus had 31% lower mortality risk. Those who preferred broccoli had 31% lower risk. Aubergine preference was linked to 21% lower risk, butternut squash to 25% lower risk, black pepper to 28% lower risk, and extra virgin olive oil to 33% lower risk.
In stark contrast, people who preferred regular fizzy drinks (the sugary kind) had 38% higher mortality risk compared to those who didn’t prefer them. This was the strongest risk factor identified in the study.
These associations held up across all the different ways researchers analyzed the data. Even when they excluded people with existing health conditions, adjusted for weight and exercise, or changed how they defined ‘preference,’ the results remained consistent. This consistency suggests the findings are robust and not due to chance or hidden factors.
While the study focused on all-cause mortality (death from any reason), the researchers noted that future studies should examine whether these food preferences are linked to specific causes of death, like heart disease or cancer. The study also suggests that food preference questionnaires could complement traditional dietary assessment methods, potentially making health screening simpler and more accurate.
Previous research has shown that eating vegetables and olive oil is associated with better health outcomes, particularly for heart disease and longevity. This study adds to that evidence by showing that simply preferring these foods is also associated with better outcomes. The finding about sugary drinks aligns with extensive previous research showing that high sugar consumption is linked to increased mortality risk. This study is novel because it’s one of the first to systematically examine food preferences as a predictor of mortality in such a large population.
The study followed people for only 3.4 years on average, which is relatively short for mortality studies. We can’t prove that food preferences cause longer life—only that they’re associated with it. People’s preferences can change over time, but the study only measured preferences once at the beginning. The UK Biobank participants are mostly white and from the UK, so results may not apply equally to other populations. Additionally, the study didn’t measure actual food intake, so we don’t know if people who prefer healthy foods actually eat them regularly.
The Bottom Line
If you want to improve your health prospects, developing a preference for vegetables (especially broccoli, asparagus, and aubergine), using extra virgin olive oil, and reducing your consumption of sugary fizzy drinks appears beneficial based on this evidence. However, preference alone isn’t enough—you need to actually eat these foods regularly. This research suggests that food preferences are a useful health indicator, but they work best alongside other healthy habits like regular exercise and maintaining a healthy weight. Confidence level: Moderate to High for the associations found, but causation cannot be proven from this study type.
Anyone interested in living longer and reducing their mortality risk should pay attention to these findings. People with family histories of early death, those with existing health conditions, and anyone trying to improve their diet should consider whether they’re eating the foods this research identifies as protective. However, people with specific medical conditions should consult their doctors before making major dietary changes.
The study followed people for 3.4 years and found associations with mortality during that timeframe. You likely won’t notice immediate health benefits from changing your food preferences, but research suggests that consistent healthy eating patterns over years and decades contribute to longer life. Start building preferences for healthy foods now for long-term benefits.
Frequently Asked Questions
Can food preferences predict how long you’ll live?
A 2026 study of 177,148 people found that preferences for vegetables like broccoli and olive oil were linked to 20-33% lower mortality risk, while preferring sugary drinks meant 38% higher risk. Food preferences appear to be a useful health indicator, though they’re not destiny—actual eating habits matter more.
Which foods should I prefer to live longer?
Research shows six foods with protective associations: broccoli, asparagus, aubergine, butternut squash, black pepper, and extra virgin olive oil. Each was linked to 20-33% lower mortality risk. However, this study shows association, not that these foods directly cause longer life.
Why is preferring sugary drinks bad for your health?
The study found that people preferring regular fizzy drinks had 38% higher mortality risk. Sugary drinks are linked to weight gain, diabetes, and heart disease in previous research. Reducing preference for them by switching to water or unsweetened beverages appears protective.
Is this study proof that vegetables help you live longer?
No, this study shows association, not proof of cause-and-effect. It followed people and found that those preferring vegetables had lower mortality, but we can’t prove the vegetables caused the longer life. Other healthy habits likely matter too.
How quickly will changing my food preferences improve my health?
This study tracked people over 3.4 years to see mortality differences. You won’t notice immediate changes, but consistent healthy eating over months and years contributes to better long-term health outcomes. Start building preferences for protective foods now for future benefits.
Want to Apply This Research?
- Track your weekly consumption of the protective foods identified in this study: asparagus, aubergine, broccoli, butternut squash, black pepper, and extra virgin olive oil. Set a goal to include at least 3-4 of these foods in your meals each week and log when you eat them.
- Use the app to rate your preference for healthy foods on a scale of 1-10 weekly. If your preference for vegetables is low, try new recipes or preparation methods to increase your liking for them. For example, if you don’t prefer plain broccoli, try it roasted with olive oil and garlic. Track when you successfully try a new preparation and rate your preference again.
- Create a monthly dashboard showing your food preference trends and actual consumption of the six protective foods. Set reminders to try one new recipe featuring these foods each week. Track your overall diet quality score based on how often you eat these protective foods versus sugary drinks, aiming for a steady improvement over 3-6 months.
This research shows associations between food preferences and mortality, not definitive proof of cause-and-effect. Food preferences are just one factor affecting health; genetics, exercise, sleep, stress, and overall lifestyle matter significantly. This study cannot replace personalized medical advice. Anyone with existing health conditions, taking medications, or considering major dietary changes should consult their healthcare provider before making changes. The findings apply primarily to UK populations and may not generalize to all demographic groups. This article is for educational purposes and should not be considered medical advice.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.