Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design and Subjects
2.2. Outcomes
2.3. Home-Cooking Frequency
2.4. Covariates
2.5. Statistical Analysis
3. Results
4. Discussion
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Total | Frequency of Home Cooking | p-Value | ||||
---|---|---|---|---|---|---|
High | Medium | Low | ||||
(n = 469, 85%) | (n = 63, 11%) | (n = 21, 3.8%) | ||||
n | % | % | % | % | ||
Adolescent’s status | ||||||
Sex | ||||||
Boy | 260 | 47.0 | 46.7 | 49.2 | 47.6 | 0.93 |
Girl | 293 | 53.0 | 53.3 | 50.8 | 52.4 | |
Physical activity | ||||||
Never/rarely | 178 | 32.2 | 32.2 | 33.3 | 28.6 | 0.80 |
1–2 times/week | 154 | 27.8 | 26.9 | 30.2 | 42.9 | |
3–4 times/week | 89 | 16.1 | 16.0 | 15.9 | 19.0 | |
≥5 times/week | 131 | 23.7 | 24.7 | 20.6 | 9.5 | |
Missing | 1 | 0.2 | 0.2 | 0.0 | 0.0 | |
Body weight status (BMI for age z score) | ||||||
Underweight (<−1 SD) | 102 | 18.4 | 19.4 | 11.1 | 19.0 | 0.001 |
Normal weight (−1 SD to +1 SD) | 382 | 69.1 | 70.4 | 63.5 | 57.1 | |
Overweight (>+1 SD) | 60 | 10.8 | 9.2 | 22.2 | 14.3 | |
Missing | 9 | 1.6 | 1.1 | 3.2 | 9.5 | |
Eating behaviors | ||||||
Frequency of vegetable intake | ||||||
Twice/day | 231 | 41.8 | 45.4 | 20.6 | 23.8 | <0.001 |
Once/day | 249 | 45.0 | 44.8 | 49.2 | 38.1 | |
Fewer than three times/week | 70 | 12.7 | 9.2 | 30.2 | 38.1 | |
Missing | 3 | 0.5 | 0.6 | 0.0 | 0.0 | |
Frequency of breakfast intake | ||||||
Every day | 453 | 81.9 | 85.3 | 69.8 | 42.9 | <0.001 |
Often | 60 | 10.8 | 9.6 | 14.3 | 28.6 | |
Rarely/never | 34 | 6.1 | 3.8 | 15.9 | 28.6 | |
Missing | 6 | 1.1 | 1.3 | 0.0 | 0.0 | |
Household and caregiver’s status | ||||||
Household income (million JPY) | ||||||
<3.00 | 58 | 10.5 | 9.2 | 17.5 | 19.0 | 0.03 |
3.00–5.99 | 167 | 30.2 | 29.9 | 34.9 | 23.8 | |
6.00–9.99 | 181 | 32.7 | 34.5 | 27.0 | 9.5 | |
≥10.0 | 49 | 8.9 | 9.4 | 4.8 | 9.5 | |
Missing | 98 | 17.7 | 17.1 | 15.9 | 38.1 | |
Mother’s comorbidity | ||||||
Diabetes | 3 | 0.5 | 0.2 | 3.2 | 0.0 | 0.01 |
Hypertension | 34 | 6.1 | 5.5 | 11.1 | 4.8 | 0.22 |
Father’s comorbidity | ||||||
Diabetes | 14 | 2.5 | 2.3 | 3.2 | 4.8 | 0.74 |
Hypertension | 43 | 7.8 | 8.1 | 6.3 | 4.8 | 0.77 |
n | Mean (SD) | β (95% CI) | |
---|---|---|---|
Blood pressure | |||
SBP (mmHg) | |||
Frequency of home cooking | |||
High | 469 | 108.8 (9.5) | reference |
Medium | 63 | 110.2 (9.1) | 1.36 (−1.11 to 3.82) |
Low | 21 | 111.6 (8.3) | 2.02 (−2.07 to 6.11) |
DBP (mmHg) | |||
Frequency of home cooking | |||
High | 469 | 62.1 (7.3) | reference |
Medium | 63 | 62.3 (6.9) | 0.24 (−1.67 to 2.15) |
Low | 21 | 65.6 (7.5) | 3.59 (0.42 to 6.75) |
Cholesterol level | |||
Total cholesterol (mg/dL) | |||
Frequency of home cooking | |||
High | 469 | 167.2 (26.7) | reference |
Medium | 63 | 168.6 (21.8) | 1.81 (−4.94 to 8.56) |
Low | 21 | 162.1 (26.5) | −4.84 (−16.02 to 6.34) |
LDL (mg/dL) | |||
Frequency of home cooking | |||
High | 469 | 90.3 (23.1) | reference |
Medium | 63 | 93.2 (20.5) | 3.64 (−2.42 to 9.69) |
Low | 21 | 93.3 (28.4) | 3.15 (−6.89 to 13.18) |
HDL (mg/dL) | |||
Frequency of home cooking | |||
High | 469 | 62.2 (11.9) | reference |
Medium | 63 | 61.3 (10.7) | −1.06 (−4.13 to 2.00) |
Low | 21 | 55.9 (10.0) | −6.15 (−11.2 to −1.07) |
HbA1c (%) | |||
Frequency of home cooking | |||
High | 450 | 5.34 (0.20) | reference |
Medium | 61 | 5.34 (0.19) | −0.001 (−0.053 to 0.052) |
Low | 20 | 5.33 (0.14) | −0.015 (−0.103 to 0.073) |
BMI (z score) | |||
Frequency of home cooking | |||
High | 483 | −0.19 (1.01) | reference |
Medium | 63 | 0.15 (1.16) | 0.30 (0.03 to 0.58) |
Low | 22 | −0.02 (1.05) | 0.11 (−0.3 to 0.55) |
Overweight: n (%) | OR (95% CI) | ||
Overweight (>+1 SD) | |||
Frequency of home cooking | |||
High | 483 | 47 (9.7) | reference |
Medium | 63 | 15 (23.8) | 2.67 (1.37 to 5.23) |
Low | 22 | 3 (13.6) | 1.28 (0.36 to 4.58) |
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Tani, Y.; Fujiwara, T.; Isumi, A.; Doi, S. Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study. Nutrients 2020, 12, 3845. https://doi.org/10.3390/nu12123845
Tani Y, Fujiwara T, Isumi A, Doi S. Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study. Nutrients. 2020; 12(12):3845. https://doi.org/10.3390/nu12123845
Chicago/Turabian StyleTani, Yukako, Takeo Fujiwara, Aya Isumi, and Satomi Doi. 2020. "Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study" Nutrients 12, no. 12: 3845. https://doi.org/10.3390/nu12123845