Cooking frequency may enhance survival in Taiwanese elderly

Public Health Nutrition
Rosalind Chia-Yu ChenMark L Wahlqvist

Abstract

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. 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. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). 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...Continue Reading

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Citations

Dec 17, 2015·Food & Function·Mark L Wahlqvist
Jul 15, 2015·Eating Behaviors·Rani PolakMargaret Moore
Mar 26, 2015·Public Health Nutrition·Filippa Juul, Erik Hemmingsson
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Aug 16, 2016·Journal of the Academy of Nutrition and Dietetics·Janice Goldschmidt, Hee-Jung Song
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Sep 3, 2019·Public Health Nutrition·Paulo Rogério Melo RodriguesRosangela Alves Pereira
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