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Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China

Although previous studies have shown that dietary consumption of certain food groups is associated with a lower risk of cancer, heart disease and stroke mortality in western populations, limited prospective data are available from China. We prospectively examined the association between dietary inta...

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Autores principales: Wang, Jian-Bing, Fan, Jin-Hu, Dawsey, Sanford M., Sinha, Rashmi, Freedman, Neal D., Taylor, Philip R., Qiao, You-Lin, Abnet, Christian C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778051/
https://www.ncbi.nlm.nih.gov/pubmed/26939909
http://dx.doi.org/10.1038/srep22619
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author Wang, Jian-Bing
Fan, Jin-Hu
Dawsey, Sanford M.
Sinha, Rashmi
Freedman, Neal D.
Taylor, Philip R.
Qiao, You-Lin
Abnet, Christian C.
author_facet Wang, Jian-Bing
Fan, Jin-Hu
Dawsey, Sanford M.
Sinha, Rashmi
Freedman, Neal D.
Taylor, Philip R.
Qiao, You-Lin
Abnet, Christian C.
author_sort Wang, Jian-Bing
collection PubMed
description Although previous studies have shown that dietary consumption of certain food groups is associated with a lower risk of cancer, heart disease and stroke mortality in western populations, limited prospective data are available from China. We prospectively examined the association between dietary intake of different food groups at baseline and risk of total, cancer, heart disease and stroke mortality outcomes in the Linxian Nutrition Intervention Trials(NIT) cohort. In 1984–1991, 2445 subjects aged 40–69 years from the Linxian NIT cohort completed a food frequency questionnaire. Deaths from esophageal and gastric cancer, heart disease and stroke were identified through up to 26 years of follow-up. We used Cox proportional hazard models to calculate hazard ratios and 95% confidence intervals for associations between intake of groups of food items and these mortality endpoints. We concluded that higher intake of certain food groups was associated with lower risk of gastric cancer, heart disease and stroke mortality in a prospective cohort in rural China. Our findings provide additional evidence that increasing intake of grains, vegetables, beans, fruits and nuts may help reduce mortality from these diseases.
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spelling pubmed-47780512016-03-09 Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China Wang, Jian-Bing Fan, Jin-Hu Dawsey, Sanford M. Sinha, Rashmi Freedman, Neal D. Taylor, Philip R. Qiao, You-Lin Abnet, Christian C. Sci Rep Article Although previous studies have shown that dietary consumption of certain food groups is associated with a lower risk of cancer, heart disease and stroke mortality in western populations, limited prospective data are available from China. We prospectively examined the association between dietary intake of different food groups at baseline and risk of total, cancer, heart disease and stroke mortality outcomes in the Linxian Nutrition Intervention Trials(NIT) cohort. In 1984–1991, 2445 subjects aged 40–69 years from the Linxian NIT cohort completed a food frequency questionnaire. Deaths from esophageal and gastric cancer, heart disease and stroke were identified through up to 26 years of follow-up. We used Cox proportional hazard models to calculate hazard ratios and 95% confidence intervals for associations between intake of groups of food items and these mortality endpoints. We concluded that higher intake of certain food groups was associated with lower risk of gastric cancer, heart disease and stroke mortality in a prospective cohort in rural China. Our findings provide additional evidence that increasing intake of grains, vegetables, beans, fruits and nuts may help reduce mortality from these diseases. Nature Publishing Group 2016-03-04 /pmc/articles/PMC4778051/ /pubmed/26939909 http://dx.doi.org/10.1038/srep22619 Text en Copyright © 2016, Macmillan Publishers Limited http://creativecommons.org/licenses/by/4.0/ This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
spellingShingle Article
Wang, Jian-Bing
Fan, Jin-Hu
Dawsey, Sanford M.
Sinha, Rashmi
Freedman, Neal D.
Taylor, Philip R.
Qiao, You-Lin
Abnet, Christian C.
Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
title Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
title_full Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
title_fullStr Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
title_full_unstemmed Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
title_short Dietary components and risk of total, cancer and cardiovascular disease mortality in the Linxian Nutrition Intervention Trials cohort in China
title_sort dietary components and risk of total, cancer and cardiovascular disease mortality in the linxian nutrition intervention trials cohort in china
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778051/
https://www.ncbi.nlm.nih.gov/pubmed/26939909
http://dx.doi.org/10.1038/srep22619
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