Black, White, or Asian? Scientists Compare Probability of Death from Various Causes of Three Races

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Scientists from the Georgia Institute of Technology and the National Institute on Minority Health and Health Disparities found differences in mortality rates and risk factors among three ethnic groups: whites, blacks and Asians.

The study was based on data from the British Biobank on more than 477,000 people aged 40 to 69. It showed that whites had a higher all-cause mortality rate than Asians and blacks.

At the same time, experts named coronary heart disease and digestive tract cancer as the main causes of death in all three groups. The presence of psychiatric diagnoses and behavioral disorders increased the relative risk of mortality by 60% for Asians, and infectious and parasitic diseases increased the likelihood of death by two and a half times for blacks.

The scientific work also showed that certain procedures, such as upper gastrointestinal endoscopy and colonoscopy, were associated with a reduced risk of mortality in all three groups.

Another interesting thing is that using butter as the main spread doubled the risk of death from digestive tract cancer among Asians compared to other spreads or margarine.