國家衛生研究院 NHRI:Item 3990099045/6476
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    题名: Cooking frequency may enhance survival in Taiwanese elderly
    作者: Chen, RC;Lee, MS;Chang, YH;Wahlqvist, ML
    贡献者: Division of Health Services and Preventive Medicine;Division of Health Policy Translation
    摘要: OBJECTIVE: To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. DESIGN: Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. SETTING: Elderly Nutrition and Health Survey in Taiwan, 1999-2000. SUBJECTS: Nationally representative free-living elderly people aged >/=65 years (n 1888). RESULTS: During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0.47; 95 % CI, 0.36, 0.61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0.59 (95 % CI, 0.41, 0.86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. CONCLUSIONS: Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.
    日期: 2012-07
    關聯: Public Health Nutrition. 2012 Jul;15(7):1142-1149.
    Link to: http://dx.doi.org/10.1017/s136898001200136x
    JIF/Ranking 2023: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=1368-9800&DestApp=IC2JCR
    Cited Times(WOS): https://www.webofscience.com/wos/woscc/full-record/WOS:000306583400003
    Cited Times(Scopus): http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84863328740
    显示于类别:[MARK LAWRENCE WAHLQVIST(2008-2012)] 期刊論文

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