老年人的饮食与总生存期
Diet and overall survival in elderly people.
作者信息
Trichopoulou A, Kouris-Blazos A, Wahlqvist M L, Gnardellis C, Lagiou P, Polychronopoulos E, Vassilakou T, Lipworth L, Trichopoulos D
机构信息
National Centre for Nutrition, National School of Public Health, Athens, Greece.
出版信息
BMJ. 1995 Dec 2;311(7018):1457-60. doi: 10.1136/bmj.311.7018.1457.
Abstract
OBJECTIVE
To assess the influence of a specific dietary pattern on overall survival.
DESIGN
Cohort study.
SETTING
Three rural Greek villages, the data from which were collected as part of an international cross cultural study of food habits in later life.
SUBJECTS
182 elderly residents of the three villages.
MAIN OUTCOME MEASURE
Overall mortality.
RESULTS
Diet was assessed with a validated extensive semiquantitative questionnaire on food intake. A one unit increase in diet score, devised a priori on the basis of eight component characteristics of the traditional common diet in the Mediterranean region, was associated with a significant 17% reduction in overall mortality (95% confidence interval 1% to 31%).
CONCLUSION
A diet meeting currently understood health criteria does predict survival among people.
摘要
目的
评估特定饮食模式对总生存期的影响。
设计
队列研究。
地点
希腊的三个乡村，其数据作为晚年饮食习惯国际跨文化研究的一部分被收集。
研究对象
三个村庄的182名老年居民。
主要观察指标
总死亡率。
结果
通过一份经过验证的关于食物摄入量的广泛半定量问卷评估饮食情况。根据地中海地区传统常见饮食的八个组成特征预先设计的饮食评分每增加一个单位，总死亡率显著降低17%（95%置信区间为1%至31%）。
结论
符合当前所理解的健康标准的饮食确实能预测人群的生存期。
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