Proteomic signatures of healthy dietary patterns are associated with lower risks of major chronic diseases and mortality

ABSTRACT Healthy dietary patterns have been linked to a decreased risk of chronic diseases. However, it remains uncertain whether proteomic signatures can reflect proteome response to

healthy diet patterns, and whether these proteomic signatures are associated with health outcomes. Using data from the UK Biobank including Olink plasma proteins, we identified substantial

proteomic variation in relation to adherence to eight healthy dietary patterns. The proteomic signatures, reflecting adherence and proteome response to healthy dietary patterns, were

prospectively associated with lower risks of diabetes, cardiovascular diseases, chronic respiratory diseases, chronic kidney diseases and cancers, along with longer life expectancy, even

after adjusting for corresponding dietary patterns. These findings suggest proteomic signatures have the potential to complement traditional dietary assessments and deepen our understanding

of the relationships between dietary patterns and chronic diseases. Access through your institution Buy or subscribe This is a preview of subscription content, access via your institution

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subscriptions * Read our FAQs * Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS HEALTHY LIFESTYLE LINKED TO INNATE IMMUNITY AND LIPOPROTEIN METABOLISM: A CROSS-SECTIONAL

COMPARISON USING UNTARGETED PROTEOMICS Article Open access 04 October 2023 BLOOD PROTEIN ASSESSMENT OF LEADING INCIDENT DISEASES AND MORTALITY IN THE UK BIOBANK Article Open access 10 July

2024 PROTEOMIC CHANGES UPON TREATMENT WITH SEMAGLUTIDE IN INDIVIDUALS WITH OBESITY Article Open access 03 January 2025 DATA AVAILABILITY UK Biobank data are available to all researchers for

health-related research and public interest through registration on the UK Biobank (www.ukbiobank.ac.uk). In addition, the UK Nutrient Databank food composition tables are openly accessible

at www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid. CODE AVAILABILITY The analytic code used in this study will be made available upon request. REFERENCES *

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PubMed Central  Google Scholar  Download references ACKNOWLEDGEMENTS This research was performed using the UK Biobank resource. We thank the participants of the UK Biobank. A.P. was

supported by grants from the National Natural Science Foundation of China (82325043 and 81930124) and the National Key R&D Program of China (2023YFC3606305). G.L. was funded by the

National Natural Science Foundation of China (82273623 and 82073554) and the Fundamental Research Funds for the Central Universities (2021GCRC076). The funders had no role in the study

design or implementation; data collection, management, analysis or interpretation; manuscript preparation, review or approval; the decision to publish or preparation of the manuscript.

AUTHOR INFORMATION Author notes * These authors contributed equally: Kai Zhu, Rui Li. AUTHORS AND AFFILIATIONS * Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food

Nutrition and Safety, Ministry of Education Key Laboratory of Environment and Health, and State Key Laboratory of Environment Health (Incubating), School of Public Health, Tongji Medical

College, Huazhong University of Science and Technology, Wuhan, China Kai Zhu, Rui Li, Hancheng Yu & Gang Liu * Clinical Trial Service Unit and Epidemiological Studies Unit (CTSU),

Nuffield Department of Population Health, University of Oxford, Oxford, UK Pang Yao * Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong

University of Science and Technology, Wuhan, China An Pan * Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, MA, USA JoAnn E. Manson, Eric B. Rimm & Walter

C. Willett * Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA JoAnn E. Manson, Eric B. Rimm & 

Walter C. Willett * Division of Preventive Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA JoAnn E. Manson * Department of

Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, USA Eric B. Rimm & Walter C. Willett Authors * Kai Zhu View author publications You can also search for this author

inPubMed Google Scholar * Rui Li View author publications You can also search for this author inPubMed Google Scholar * Pang Yao View author publications You can also search for this author

inPubMed Google Scholar * Hancheng Yu View author publications You can also search for this author inPubMed Google Scholar * An Pan View author publications You can also search for this

author inPubMed Google Scholar * JoAnn E. Manson View author publications You can also search for this author inPubMed Google Scholar * Eric B. Rimm View author publications You can also

search for this author inPubMed Google Scholar * Walter C. Willett View author publications You can also search for this author inPubMed Google Scholar * Gang Liu View author publications

You can also search for this author inPubMed Google Scholar CONTRIBUTIONS K.Z., R.L. and G.L. planned and designed the study. K.Z. and R.L. accessed and verified the data, did the

statistical analysis and drafted the article. K.Z., R.L. and H.Y. checked the accuracy of the statistical analysis. G.L., Y.P., J.E.M., E.B.R., W.C.W. and A.P. contributed to reviewing and

editing. All authors participated in the interpretation of the results and critical revision of the article. All authors had full access to all the data in the study and accept

responsibility to submit for publication. G.L. was the guarantor of this work and, as such, had final responsibility for the integrity of the data, the accuracy of the data analysis and the

decision to submit for publication. CORRESPONDING AUTHOR Correspondence to Gang Liu. ETHICS DECLARATIONS COMPETING INTERESTS The authors declare no competing interests. PEER REVIEW PEER

REVIEW INFORMATION _Nature Food_ thanks Jiantao Ma, Francesco Sofi, Nicholas Wareham and the other, anonymous, reviewer(s) for their contribution to the peer review of this work. ADDITIONAL

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Proteomic signatures of healthy dietary patterns are associated with lower risks of major chronic diseases and mortality. _Nat Food_ 6, 47–57 (2025).

https://doi.org/10.1038/s43016-024-01059-x Download citation * Received: 20 December 2023 * Accepted: 06 September 2024 * Published: 27 September 2024 * Issue Date: January 2025 * DOI:

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