Institute of Population Health Science, National Health Research Institutes, Miaoli, Taiwan, R.O.C.
Institute of Public Health, National Yang Ming University, Taipei, Taiwan, R.O.C.
PLoS One. 2021 May 6;16(5):e0251189. doi: 10.1371/journal.pone.0251189. eCollection 2021.
Few longitudinal studies have investigated the association between foods/dietary pattern and mortality risk in the Asian population. We investigated the prospective association between foods/dietary pattern and risk of death among ethnic Chinese adults in Taiwan.
The study population included 2475 young and middle-aged adults (aged 18-65 years at baseline) who completed the questionnaires and physical examinations in the Nutrition and Health Survey in Taiwan from 1993 to 1996. A food frequency questionnaire was administered to assess food consumption habits in a face-to-face interview. With survey data linked to the Taiwanese Death Registry, Cox proportional hazard model was used to identify the foods associated with all-cause mortality(followed until 2012), which were then tallied to calculate a dietary pattern score called Taiwanese Eating Approach(TEA) score. The TEA scores were then associated with various kinds of mortality outcomes. In addition, data from 431 elders (aged≥65 yrs) with 288 death endpoints were used to conduct a sensitivity analysis.
A total of 385(15.6%) participants died (111 cardiovascular related deaths and 122 cancer related deaths) during the 17.8-year follow-up period(41274 person-years). Twelve foods (9 inverse vegetables/fish/milk/tea and 3 positivefatty meats/fermented vegetables/sweet drinks) were significantly associated with all-cause mortality risk. All adults were grouped by their cumulative food score into three diet groups: poor diet(29.3% of all subjects), average diet(44.0%), and healthy diet(26.70%). The better the diet, the lower the total, cardiovascular, and other cause mortality outcomes (trend-p < .001). The hazard ratio for the healthy diet was 0.64 (95% confidence interval:0.47-0.87) for total mortality, and 0.52(0.28-0.95) for cardiovascular death, compared with the poor diet in the multivariable models. This phenomenon was also seen in older adults for all-cause, cancer, and other cause mortalities.
Consuming a healthy Taiwanese Eating Approach (TEA) diet is negatively associated with all-cause, cardiovascular, and other-cause mortalities in Taiwan.
很少有纵向研究调查亚洲人群中食物/饮食模式与死亡风险之间的关系。我们调查了台湾汉族成年人中食物/饮食模式与死亡风险之间的前瞻性关联。
研究人群包括 2475 名年轻和中年成年人（基线时年龄为 18-65 岁），他们于 1993 年至 1996 年期间完成了台湾营养与健康调查中的问卷调查和体检。通过面对面访谈进行食物频率问卷评估食物消费习惯。利用调查数据与台湾死亡登记处进行链接，使用 Cox 比例风险模型确定与全因死亡率相关的食物（随访至 2012 年），然后将这些食物相加计算称为台湾饮食方法（TEA）得分的饮食模式得分。然后将 TEA 得分与各种死亡结局相关联。此外，还使用了 431 名老年人（年龄≥65 岁）的数据，其中有 288 个死亡终点，进行了敏感性分析。
在 17.8 年的随访期间（41274 人年），共有 385 名（15.6%）参与者死亡（111 例心血管相关死亡和 122 例癌症相关死亡）。有 12 种食物（9 种负相关蔬菜/鱼/奶/茶和 3 种正相关高脂肪肉类/发酵蔬菜/甜饮料）与全因死亡率风险显著相关。所有成年人根据其累积食物得分分为三组：不良饮食（所有受试者的 29.3%）、平均饮食（44.0%）和健康饮食（26.7%）。饮食越好，总死亡率、心血管死亡率和其他原因死亡率越低（趋势 p<.001）。与不良饮食相比，健康饮食的总死亡率风险比为 0.64（95%置信区间：0.47-0.87），心血管死亡率风险比为 0.52（0.28-0.95）。这种现象在老年人中也适用于全因、癌症和其他原因的死亡率。
在台湾，食用健康的台湾饮食方法（TEA）与全因、心血管和其他原因死亡率呈负相关。
