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Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis
BACKGROUND: The dietary landscape has changed rapidly in China in the past few decades. This research investigates the associations of older adults’ choices and consumption of staple foods and cooking oils with obesity-related measurements. METHODS: Panel data were extracted from the Chinese Longitu...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7902270/ https://www.ncbi.nlm.nih.gov/pubmed/33045038 http://dx.doi.org/10.1093/inthealth/ihaa074 |
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author | Lee, Yen-Han Chang, Yen-Chang Ang, Ting Fang Alvin Chiang, Timothy Shelley, Mack Liu, Ching-Ti |
author_facet | Lee, Yen-Han Chang, Yen-Chang Ang, Ting Fang Alvin Chiang, Timothy Shelley, Mack Liu, Ching-Ti |
author_sort | Lee, Yen-Han |
collection | PubMed |
description | BACKGROUND: The dietary landscape has changed rapidly in China in the past few decades. This research investigates the associations of older adults’ choices and consumption of staple foods and cooking oils with obesity-related measurements. METHODS: Panel data were extracted from the Chinese Longitudinal Health Longevity Survey from 3253 older participants with 6506 observations. Ordinary least squares and ordered logistic regression models were estimated with the outcomes of obesity determined by waist circumference (WC) and body mass index (BMI), respectively. RESULTS: Older men who consumed wheat had wider WCs (β=2.84 [95% confidence interval {CI} 1.55 to 4.13], p<0.01) and higher BMIs (adjusted odds ratio 1.74 [95% CI 1.40 to 2.17], p<0.01) than those who preferred rice. Female participants who used animal-based cooking oil had lower WCs and BMIs than their counterparts who consumed vegetable-based cooking oil. Increased consumption of staple foods was associated with increased rates of obesity in both sexes. CONCLUSION: Dieticians and nutritionists should design appropriate dietary plans to help reduce obesity and chronic diseases among older Chinese adults. Further clinical trials are needed to continue investigating this topic. |
format | Online Article Text |
id | pubmed-7902270 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Oxford University Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-79022702021-03-01 Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis Lee, Yen-Han Chang, Yen-Chang Ang, Ting Fang Alvin Chiang, Timothy Shelley, Mack Liu, Ching-Ti Int Health Original Article BACKGROUND: The dietary landscape has changed rapidly in China in the past few decades. This research investigates the associations of older adults’ choices and consumption of staple foods and cooking oils with obesity-related measurements. METHODS: Panel data were extracted from the Chinese Longitudinal Health Longevity Survey from 3253 older participants with 6506 observations. Ordinary least squares and ordered logistic regression models were estimated with the outcomes of obesity determined by waist circumference (WC) and body mass index (BMI), respectively. RESULTS: Older men who consumed wheat had wider WCs (β=2.84 [95% confidence interval {CI} 1.55 to 4.13], p<0.01) and higher BMIs (adjusted odds ratio 1.74 [95% CI 1.40 to 2.17], p<0.01) than those who preferred rice. Female participants who used animal-based cooking oil had lower WCs and BMIs than their counterparts who consumed vegetable-based cooking oil. Increased consumption of staple foods was associated with increased rates of obesity in both sexes. CONCLUSION: Dieticians and nutritionists should design appropriate dietary plans to help reduce obesity and chronic diseases among older Chinese adults. Further clinical trials are needed to continue investigating this topic. Oxford University Press 2020-10-12 /pmc/articles/PMC7902270/ /pubmed/33045038 http://dx.doi.org/10.1093/inthealth/ihaa074 Text en © The Author(s) 2020. Published by Oxford University Press on behalf of Royal Society of Tropical Medicine and Hygiene. http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com |
spellingShingle | Original Article Lee, Yen-Han Chang, Yen-Chang Ang, Ting Fang Alvin Chiang, Timothy Shelley, Mack Liu, Ching-Ti Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis |
title | Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis |
title_full | Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis |
title_fullStr | Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis |
title_full_unstemmed | Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis |
title_short | Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis |
title_sort | associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older chinese men and women: a panel analysis |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7902270/ https://www.ncbi.nlm.nih.gov/pubmed/33045038 http://dx.doi.org/10.1093/inthealth/ihaa074 |
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