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Nutrients 2015, 7(9), 7562-7579; doi:10.3390/nu7095353

Food Habits, Lifestyle Factors and Mortality among Oldest Old Chinese: The Chinese Longitudinal Healthy Longevity Survey (CLHLS)

1
School of Medicine, the University of Adelaide, Level 7 SAHMRI, North Terrace, Adelaide SA 5000, Australia
2
School of Public Health, Peking University Health Science Center, 38 Xueyuan Road, Beijing 100191, China
3
Priority Research Centre for Gender, Health and Ageing, School of Medicine and Public Health, Hunter Medical Research Institute, University of Newcastle, Newcastle NSW 2305, Australia
*
Author to whom correspondence should be addressed.
Received: 20 July 2015 / Revised: 19 August 2015 / Accepted: 1 September 2015 / Published: 9 September 2015
(This article belongs to the Special Issue Nutrition for Older People)
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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. View Full-Text
Keywords: diet; lifestyle factors; mortality; elderly; longitudinal study; Chinese diet; lifestyle factors; mortality; elderly; longitudinal study; Chinese
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Shi, Z.; Zhang, T.; Byles, J.; Martin, S.; Avery, J.C.; Taylor, A.W. Food Habits, Lifestyle Factors and Mortality among Oldest Old Chinese: The Chinese Longitudinal Healthy Longevity Survey (CLHLS). Nutrients 2015, 7, 7562-7579.

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