國家衛生研究院 NHRI:Item 3990099045/13458
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    Please use this identifier to cite or link to this item: http://ir.nhri.org.tw/handle/3990099045/13458


    Title: The healthy Taiwanese eating approach is inversely associated with all-cause and cause-specific mortality: A prospective study on the nutrition and health survey in Taiwan, 1993-1996
    Authors: Chuang, SY;Chang, HY;Fang, HL;Lee, SC;Hsu, YY;Yeh, WT;Liu, WL;Pan, WH
    Contributors: Institute of Population Health Sciences
    Abstract: Background: 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. Methods: 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. Results: 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](+1) and 3 positive[fatty meats/fermented vegetables/ sweet drinks](-1)) 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. Conclusion Consuming a healthy Taiwanese Eating Approach (TEA) diet is negatively associated with all-cause, cardiovascular, and other-cause mortalities in Taiwan.
    Date: 2021-05-06
    Relation: PLoS ONE. 2021 May 6;16(5):Article number e0251189.
    Link to: http://dx.doi.org/10.1371/journal.pone.0251189
    JIF/Ranking 2023: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=1932-6203&DestApp=IC2JCR
    Cited Times(WOS): https://www.webofscience.com/wos/woscc/full-record/WOS:000664611400073
    Cited Times(Scopus): https://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85105477047
    Appears in Collections:[Wen-Harn Pan] Periodical Articles
    [Hsing-Yi Chang] Periodical Articles
    [Shao-Yuan Chuang] Periodical Articles

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