Food habits, lifestyle factors and mortality among oldest old Chinese: The Chinese longitudinal healthy longevity survey (CLHLS)

Zumin Shi, Tuohong Zhang, Julie Byles, Sean Martin, Jodie C. Avery, Anne W. Taylor

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

There are few studies reporting the association between lifestyle and mortality among the oldest old in developing countries. We examined the association between food habits, lifestyle factors and all-cause mortality in the oldest old (≥80 years) using data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS). In 1998/99, 8959 participants aged 80 years and older took part in the baseline survey. Follow-up surveys were conducted every two to three years until 2011. Food habits were assessed using an in-person interview. Deaths were ascertained from family members during follow-up. Cox and Laplace regression were used to assess the association between food habits, lifestyle factors and mortality risk. There were 6626 deaths during 31,926 person-years of follow-up. Type of staple food (rice or wheat) was not associated with mortality. Daily fruit and vegetable intake was inversely associated with a higher mortality risk (hazard ratios (HRs): 0.85 (95% CI (confidence interval) 0.77–0.92), and 0.74 (0.66–0.83) for daily intake of fruit and vegetables, respectively). There was a positive association between intake of salt-preserved vegetables and mortality risk (consumers had about 10% increase of HR for mortality). Fruit and vegetable consumption were inversely, while intake of salt-preserved vegetables positively, associated with mortality risk among the oldest old. Undertaking physical activity is beneficial for the prevention of premature death.

Original languageEnglish
Pages (from-to)7562-7579
Number of pages18
JournalNutrients
Volume7
Issue number9
DOIs
Publication statusPublished - 9 Sep 2015

Keywords

  • Chinese
  • Diet
  • Elderly
  • Lifestyle factors
  • Longitudinal study
  • Mortality

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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