中年饮食模式与中国成年人健康老龄化的关系：新加坡华人健康研究。

Association Between Dietary Patterns in Midlife and Healthy Ageing in Chinese Adults: The Singapore Chinese Health Study.

机构信息

Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei Province, China; Ministry of Education Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei Province, China; State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei Province, China.

Saw Swee Hock School of Public Health, National University of Singapore, Singapore; Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, Suzhou, Jiangsu Province, China.

出版信息

J Am Med Dir Assoc. 2021 Jun;22(6):1279-1286. doi: 10.1016/j.jamda.2020.09.045. Epub 2020 Nov 18.

DOI:10.1016/j.jamda.2020.09.045

PMID:33218913

Abstract

OBJECTIVE

To examine the associations between dietary patterns in midlife and likelihood of future healthy ageing in Chinese older adults.

DESIGN

Prospective population-based study.

SETTING AND PARTICIPANTS

We included 14,159 participants aged 45-74 years who were free from cancer, cardiovascular disease, or diabetes at baseline (1993-1998) from the Singapore Chinese Health Study.

METHODS

Dietary intakes in midlife were assessed by a validated food frequency questionnaire at baseline. Diet quality was scored according to the alternate Mediterranean diet (aMED), the Dietary Approaches to Stop Hypertension (DASH) diet, the alternative Healthy Eating Index (AHEI)-2010, overall plant-based diet index (PDI), and healthful plant-based diet index (hPDI). Healthy ageing was assessed at the third follow-up visit (2014-2016), which occurred about 20 years after the baseline visit, and was defined as the absence of 10 chronic diseases, no impairment of cognitive function, no limitations in instrumental activities of daily living, no clinical depression at screening, good overall self-perceived health, good physical functioning, and no function-limiting pain among participants who had survival to at least 65 years of age. Multivariable-adjusted logistic regression models were applied to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for the association between each dietary pattern score and healthy ageing.

RESULTS

About 20.0% of participants met the healthy ageing criteria. The OR (95% CI) for healthy ageing comparing the highest with the lowest quartile of diet quality scores was 1.52 (1.31-1.77) for aMED, 1.53 (1.35-1.73) for DASH, 1.39 (1.23-1.57) for AHEI-2010, 1.34 (1.18-1.53) for PDI, and 1.45 (1.27-1.65) for hPDI (all P-trend < .001). Each standard deviation increment in different diet quality scores was associated with 12% to 18% higher likelihood of healthy ageing.

CONCLUSIONS AND IMPLICATIONS

In this Chinese population, adherence to various healthy dietary patterns at midlife is associated with higher likelihood of healthy ageing at later life.

摘要

目的

研究中年饮食模式与中国老年人未来健康老龄化的相关性。

设计

前瞻性人群研究。

地点和参与者

我们纳入了 1993-1998 年基线时年龄在 45-74 岁、无癌症、心血管疾病或糖尿病的 14159 名参与者，来自新加坡华人健康研究。

方法

采用经过验证的食物频率问卷评估中年饮食摄入情况。根据交替地中海饮食（aMED）、停止高血压的饮食方法（DASH）饮食、替代健康饮食指数（AHEI）-2010、整体植物性饮食指数（PDI）和健康植物性饮食指数（hPDI）对饮食质量进行评分。健康老龄化在第三次随访（2014-2016 年）时进行评估，大约在基线后 20 年进行，定义为无 10 种慢性疾病、认知功能无损伤、日常生活活动能力无受限、筛查时无临床抑郁、自我整体健康状况良好、身体功能良好、65 岁以上生存者无功能受限性疼痛。应用多变量调整的逻辑回归模型估计每种饮食模式评分与健康老龄化之间的比值比（OR）和 95%置信区间（CI）。

结果

约 20.0%的参与者符合健康老龄化标准。与饮食质量评分最低四分位数相比，最高四分位数的 OR（95%CI）分别为 aMED 为 1.52（1.31-1.77）、DASH 为 1.53（1.35-1.73）、AHEI-2010 为 1.39（1.23-1.57）、PDI 为 1.34（1.18-1.53）、hPDI 为 1.45（1.27-1.65）（所有 P 趋势<.001）。不同饮食质量评分每增加一个标准差与健康老龄化的可能性增加 12%至 18%相关。