scholarly journals The association of energy and macronutrients intake at dinner versus breakfast with disease-specific and all-cause mortality among people with diabetes: the US National Health and Nutrition Examination Survey, 2003-2014

2020 ◽  
Author(s):  
Tianshu Han ◽  
Jian Gao ◽  
Lihong Wang ◽  
Chao Li ◽  
Lu Qi ◽  
...  
Keyword(s):  
Total Energy ◽  
National Health ◽  
Proportional Hazards ◽  
Cox Proportional Hazards ◽  
Nutrition Examination Survey ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
All Cause Mortality ◽  
Total Fat ◽  
Disease Specific

<b>Objective </b>This study aims<b> </b>to evaluate the association of energy and macronutrients intake at dinner vs. breakfast with disease-specific and all-cause mortality in people with diabetes. <div><p><b>Methods </b>4699 peoples with diabetes who enrolled in the National Health and Nutrition Examination Survey from 2003 to 2014 were recruited for this study. Energy and macronutrients intake were measured by a 24h dietary-recall. The Differences(△) in energy and macronutrients intake between dinner and breakfast (△=dinner minus breakfast) were categorized into quintiles. Death information was obtained from the National Death Index until 2015. Cox proportional hazards regression models were developed to evaluate the survival relationship between △ and diabetes, cardiovascular-disease (CVD) and all-cause mortality. </p> <p><b>Results</b> Of the 4699 participants, 913 deaths, including 269 deaths due to diabetes and 314 deaths due to CVD, were documented. After adjusting for potential confounders, compared with participants in the lowest quintile of Δ in terms of total energy and protein, participants in the highest quintile were more likely to die due to diabetes (HR<sub>Δenergy</sub>=1.92, 99% CI:1.08-3.42; HR<sub>Δprotein</sub>=1.92, 99% CI:1.06-3.49) and CVD (HR<sub>Δenergy</sub>=1.69, 99% CI:1.02-2.80; HR<sub>Δprotein</sub>=1.96, 99% CI:1.14-3.39). The highest quintile of Δ from total-fat was related with CVD mortality (HR=1.67, 99% CI: 1.01-2.76). Isocalorically replacing 5% of total-energy at dinner with breakfast was associated with 4% and 5% lower risk of diabetes (HR=0.96, 95% CI: 0.94-0.98) and CVD (HR=0.95, 95% CI: 0.93-0.97) mortality.</p> <p><b>Conclusions</b> Higher intake of energy, total-fat and protein from dinner than breakfast was associated with greater diabetes, CVD and all-cause mortality in people with diabetes. <b></b></p><b></b></div>

scholarly journals The association of energy and macronutrients intake at dinner versus breakfast with disease-specific and all-cause mortality among people with diabetes: the US National Health and Nutrition Examination Survey, 2003-2014

2020 ◽  
Author(s):  
Tianshu Han ◽  
Jian Gao ◽  
Lihong Wang ◽  
Chao Li ◽  
Lu Qi ◽  
...  
Keyword(s):  
Total Energy ◽  
National Health ◽  
Proportional Hazards ◽  
Cox Proportional Hazards ◽  
Nutrition Examination Survey ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
All Cause Mortality ◽  
Total Fat ◽  
Disease Specific

<b>Objective </b>This study aims<b> </b>to evaluate the association of energy and macronutrients intake at dinner vs. breakfast with disease-specific and all-cause mortality in people with diabetes. <div><p><b>Methods </b>4699 peoples with diabetes who enrolled in the National Health and Nutrition Examination Survey from 2003 to 2014 were recruited for this study. Energy and macronutrients intake were measured by a 24h dietary-recall. The Differences(△) in energy and macronutrients intake between dinner and breakfast (△=dinner minus breakfast) were categorized into quintiles. Death information was obtained from the National Death Index until 2015. Cox proportional hazards regression models were developed to evaluate the survival relationship between △ and diabetes, cardiovascular-disease (CVD) and all-cause mortality. </p> <p><b>Results</b> Of the 4699 participants, 913 deaths, including 269 deaths due to diabetes and 314 deaths due to CVD, were documented. After adjusting for potential confounders, compared with participants in the lowest quintile of Δ in terms of total energy and protein, participants in the highest quintile were more likely to die due to diabetes (HR<sub>Δenergy</sub>=1.92, 99% CI:1.08-3.42; HR<sub>Δprotein</sub>=1.92, 99% CI:1.06-3.49) and CVD (HR<sub>Δenergy</sub>=1.69, 99% CI:1.02-2.80; HR<sub>Δprotein</sub>=1.96, 99% CI:1.14-3.39). The highest quintile of Δ from total-fat was related with CVD mortality (HR=1.67, 99% CI: 1.01-2.76). Isocalorically replacing 5% of total-energy at dinner with breakfast was associated with 4% and 5% lower risk of diabetes (HR=0.96, 95% CI: 0.94-0.98) and CVD (HR=0.95, 95% CI: 0.93-0.97) mortality.</p> <p><b>Conclusions</b> Higher intake of energy, total-fat and protein from dinner than breakfast was associated with greater diabetes, CVD and all-cause mortality in people with diabetes. <b></b></p><b></b></div>

scholarly journals The association of energy and macronutrients intake at dinner versus breakfast with disease-specific and all-cause mortality among people with diabetes: the US National Health and Nutrition Examination Survey, 2003-2014

2020 ◽  
Author(s):  
Tianshu Han ◽  
Jian Gao ◽  
Lihong Wang ◽  
Chao Li ◽  
Lu Qi ◽  
...  
Keyword(s):  
Total Energy ◽  
National Health ◽  
Proportional Hazards ◽  
Cox Proportional Hazards ◽  
Nutrition Examination Survey ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
All Cause Mortality ◽  
Total Fat ◽  
Disease Specific

<b>Objective </b>This study aims<b> </b>to evaluate the association of energy and macronutrients intake at dinner vs. breakfast with disease-specific and all-cause mortality in people with diabetes. <div><p><b>Methods </b>4699 peoples with diabetes who enrolled in the National Health and Nutrition Examination Survey from 2003 to 2014 were recruited for this study. Energy and macronutrients intake were measured by a 24h dietary-recall. The Differences(△) in energy and macronutrients intake between dinner and breakfast (△=dinner minus breakfast) were categorized into quintiles. Death information was obtained from the National Death Index until 2015. Cox proportional hazards regression models were developed to evaluate the survival relationship between △ and diabetes, cardiovascular-disease (CVD) and all-cause mortality. </p> <p><b>Results</b> Of the 4699 participants, 913 deaths, including 269 deaths due to diabetes and 314 deaths due to CVD, were documented. After adjusting for potential confounders, compared with participants in the lowest quintile of Δ in terms of total energy and protein, participants in the highest quintile were more likely to die due to diabetes (HR<sub>Δenergy</sub>=1.92, 99% CI:1.08-3.42; HR<sub>Δprotein</sub>=1.92, 99% CI:1.06-3.49) and CVD (HR<sub>Δenergy</sub>=1.69, 99% CI:1.02-2.80; HR<sub>Δprotein</sub>=1.96, 99% CI:1.14-3.39). The highest quintile of Δ from total-fat was related with CVD mortality (HR=1.67, 99% CI: 1.01-2.76). Isocalorically replacing 5% of total-energy at dinner with breakfast was associated with 4% and 5% lower risk of diabetes (HR=0.96, 95% CI: 0.94-0.98) and CVD (HR=0.95, 95% CI: 0.93-0.97) mortality.</p> <p><b>Conclusions</b> Higher intake of energy, total-fat and protein from dinner than breakfast was associated with greater diabetes, CVD and all-cause mortality in people with diabetes. <b></b></p><b></b></div>

scholarly journals Association between Caffeine Intake and All-Cause and Cause-Specific Mortality: An Analysis of the National Health and Nutrition Examination Survey (NHANES) 1999–2014 Database

2021 ◽  
Vol 11 (4) ◽  
pp. 901-912
Author(s):  
Juan Feng ◽  
Jing Wang ◽  
Mini Jose ◽  
Yaewon Seo ◽  
Li Feng ◽  
...  
Keyword(s):  
National Health ◽  
Proportional Hazards ◽  
Cox Proportional Hazards ◽  
Caffeine Intake ◽  
Nutrition Examination Survey ◽  
Health And Nutrition ◽  
Hazard Ratios ◽  
All Cause Mortality ◽  
Specific Mortality ◽  
Cvd Mortality

Sixty-four percent of adults in America drink coffee daily, and caffeine is the main reason people tend to drink coffee habitually. Few studies have examined the association between caffeine and all-cause and cause-specific mortality. The objective of this study was to examine the association between caffeine and all-cause and cause-specific mortality using the National Health and Nutrition Examination Survey (NHANES) 1999–2014 database. The multivariate Cox proportional hazards regression model was used to examine 23,878 individuals 20 years and older. Daily caffeine intake was measured once at baseline. A total of 2206 deaths occurred, including 394 cardiovascular (CVD) deaths and 525 cancer deaths. Compared to those with a caffeine intake of <100 mg/day, the hazard ratios (HRs) for CVD mortality were significantly lower in the participants with a caffeine intake of 100–200 mg/day (HR, 0.63; 95% confidence interval [CI], 0.45–0.88), and those with a caffeine intake of >200 mg/day (HR, 0.67; 95% CI, 0.50–0.88) after adjusting for potential confounders. The HRs for all-cause mortality were significantly lower in the participants with a caffeine intake of 100–200 mg/day (HR, 0.78; 95% CI, 0.67–0.91), and those with a caffeine intake of >200 mg/day (HR, 0.68; 95% CI, 0.60–0.78). Subgroup analyses showed that caffeine may have different effects on all-cause mortality among different age and body mass index (BMI) groups. In conclusion, higher caffeine intake was associated with lower all-cause and CVD mortality.

scholarly journals U-shaped Association Between Apolipoprotein B and All-Cause Mortality: Results from the National Health and Nutrition Examination Surveys

2021 ◽  
Author(s):  
mengqi yan ◽  
Xiaocong Liu ◽  
Yuqing Huang ◽  
Yuling Yu ◽  
Dan Zhou ◽  
...  
Keyword(s):  
National Health ◽  
Cardiovascular Mortality ◽  
Proportional Hazards ◽  
Piecewise Linear ◽  
Cardiovascular Death ◽  
Cox Proportional Hazards ◽  
Health And Nutrition ◽  
Increased Risk ◽  
All Cause Mortality ◽  
Non Linear

Abstract BackgroundApolipoprotein B (apoB), a significant component directly reflecting the number of atherogenic lipoprotein particles, gradually becomes a more conducive indicator to control blood lipids. However, epidemiological evidence on its relationship with mortality is limited, especially with all-cause mortality. MethodsParticipants from the National Health and Nutrition Examination Survey during 2007-2014 were grouped according to the apoB quartiles (15-76, 77-92, 93-110, 111-345mg/dL). We performed Cox proportional hazards models and Kaplan-Meier survival curves to evaluate the relationships of apoB with all-cause and cardiovascular mortality. Restricted cubic spline and piecewise linear regression were performed to detect their non-linear relationships. ResultsIn general, we enrolled 10375 participants among United States adults (mean age 46.3 ± 16.9, 47.88% men). On average, participants were followed up for 69.2 months, among whom 533 (5.14%) and 91 (0.88%) deaths were observed due to all -causes and cardiovascular diseases, respectively. After adjusting for confounders, apoB was independently associated with an elevated risk of cardiovascular death (hazard ratio [HR], 1.13; 95% confidence interval [CI], 1.03-1.24). However, in the third quartile of apoB, the risk of all-cause death decreased significantly (HR, 0.71; 95% CI, 0.56-0.91). Moreover, the non-linear relationship between apoB and all-cause death demonstrated an increased risk at both low and high level apoB concentrations, divided by the threshold point of 108 mg/dl. ConclusionElevated apoB was significantly associated with an increased risk for cardiovascular mortality, while its association with all-cause mortality was non-linear correlated, with an increased risk at both low and high apoB levels.

scholarly journals Perceived and objective diet quality in US adults: a cross-sectional analysis of the National Health and Nutrition Examination Survey (NHANES)

2014 ◽  
Vol 17 (12) ◽  
pp. 2641-2649 ◽  
Author(s):  
Tiffany M Powell-Wiley ◽  
Paige E Miller ◽  
Priscilla Agyemang ◽  
Tanya Agurs-Collins ◽  
Jill Reedy
Keyword(s):  
National Health ◽  
Diet Quality ◽  
Mexican Americans ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Nutrition Examination Survey ◽  
Cross Sectional ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
Total Fat

AbstractObjectiveThe Dietary Approaches to Stop Hypertension (DASH) dietary pattern has been shown to reduce cardiometabolic risk. Little is understood about the relationship between objective diet quality and perceived diet quality (PDQ), a potential psychosocial barrier to appropriate dietary intake. We compared PDQ and diet quality measured by a nutrient-based DASH index score in the USA.DesignCross-sectional study. Participants in the 2005–2006 National Health and Nutrition Examination Survey (NHANES) rated diet quality on a 5-point Likert scale and PDQ scores were generated (low, medium, high). A single 24 h dietary recall was used to estimate DASH index scores (range 0–9 points) by assigning 0, 0·5 or 1 point (optimal) for nine target nutrients: total fat, saturated fat, protein, cholesterol, fibre, Ca, Mg, K and Na.SettingNationally representative sample of the US population.SubjectsAdults aged ≥19 years in 2005–2006 NHANES (n 4419).ResultsParticipants with high PDQ (33 %) had higher DASH index scores (mean 3·0 (sd 0·07)) than those with low PDQ (mean 2·5 (sd 0·06), P < 0·001), but average scores did not align with targets for intermediate or optimal DASH accordance. Adults with high PDQ reported higher total fat, saturated fat and Na intakes compared with optimal DASH nutrient goals. Differences between those with high v. low PDQ were similar for Whites and Blacks, but there was no difference between PDQ groups for Mexican Americans.ConclusionsAmong Whites and Blacks, but not Mexican Americans, high PDQ may be associated with higher diet quality, but not necessarily a diet meeting DASH nutrient goals. This disconnect between PDQ and actual diet quality may serve as a target in obesity prevention.

Self-reported cataract surgery and 10-year all-cause and cause-specific mortality: findings from the National Health and Nutrition Examination Survey

2021 ◽  
pp. bjophthalmol-2021-319678
Author(s):  
Yifan Chen ◽  
Wei Wang ◽  
Huan Liao ◽  
Danli Shi ◽  
Zachary Tan ◽  
...  
Keyword(s):  
Cataract Surgery ◽  
National Health ◽  
Large Scale ◽  
Proportional Hazards ◽  
Statistical Significance ◽  
Cox Proportional Hazards ◽  
Mortality Data ◽  
Nutrition Examination Survey ◽  
Health And Nutrition ◽  
Specific Mortality

PurposeTo investigate the association of self-reported cataract surgery with all-cause and cause-specific mortality using a large-scale population-based sample.MethodsData from the 1999–2008 cycles of the National Health and Nutrition Examination Survey were used. A self-reported history of cataract surgery was considered a surrogate for the presence of clinically significant cataract surgery. Mortality data were ascertained from National Death Index records. Hazard ratios (HRs) and 95% confidence intervals (CIs) for survival were estimated using Cox proportional hazards regression models.ResultsA total of 14 918 participants were included in the analysis. During a median follow-up of 10.8 (Interquartile range, IQR, 8.25–13.7) years, 3966 (19.1%) participants died. Participants with self-reported cataract surgery were more likely to die from all causes and specific causes (vascular disease, cancer, accident, Alzheimer’s disease, respiratory disease, renal disease and others) compared with those without (all Ps <0.05). The association between self-reported cataract surgery and all-cause mortality remained significant after multiple adjustments (HR=1.13; 95% CI 1.01 to 1.26). For cause-specific mortality, multivariable Cox models showed that self-reported cataract surgery predicted a 36% higher risk of vascular-related mortality (HR=1.36; 95% CI 1.01 to 1.82). The association with other specific causes of mortality did not reach statistical significance after multiple adjustments.ConclusionsThis study found significant associations of self-reported cataract surgery with all-cause and vascular mortalities. Our findings provide potential insights into the pathogenic pathways underlying cataract.

Diet quality and all-cause mortality among US adults, estimated from National Health and Nutrition Examination Survey (NHANES), 2003–2008

2021 ◽  
pp. 1-11
Author(s):  
Selma Gicevic ◽  
Emin Tahirovic ◽  
Sabri Bromage ◽  
Walter Willett
Keyword(s):  
National Health ◽  
Diet Quality ◽  
Total Mortality ◽  
Healthy Eating Index ◽  
Cox Proportional Hazards ◽  
Mortality Data ◽  
Nutrition Examination Survey ◽  
Health And Nutrition ◽  
The Us ◽  
All Cause Mortality

Abstract Objective: We assessed the ability of the Prime Diet Quality Score (PDQS) to predict mortality in the US population and compared its predictiveness with that of the Healthy Eating Index-2015 (HEI-2015). Design: PDQS and HEI-2015 scores were derived using two 24-h recalls and converted to quintiles. Mortality data were obtained from the 2015 Public-Use Linked Mortality File. Associations between diet quality and all-cause mortality were evaluated using multivariable Cox proportional hazards models, and predictive performance of the two metrics was compared using a Wald test of equality of coefficients with both scores in a single model. Finally, we evaluated associations between individual metric components and mortality. Setting: A prospective analysis of the US National Health and Nutrition Examination Survey (NHANES) data. Participants: Five-thousand five hundred and twenty-five participants from three survey cycles (2003–2008) in the NHANES aged 40 years and over. Results: Over the 51 248 person-years of follow-up (mean: 9·2 years), 767 deaths were recorded. In multivariable models, hazard ratios between the highest and lowest quintiles of diet quality scores were 0·70 (95 % CI 0·51, 0·96, Ptrend = 0·03) for the PDQS and 0·77 (95 % CI 0·57, 1·03, Ptrend = 0·20) for the HEI-2015. The PDQS and HEI-2015 were similarly good predictors of total mortality (Pdifference = 0·88). Conclusion: Among US adults, better diet quality measured by the PDQS was associated with reduced risk of all-cause mortality. Given that the PDQS is simpler to calculate than the HEI-2015, it should be evaluated further for use as a diet quality metric globally.

scholarly journals Association of mushroom consumption with all-cause and cause-specific mortality among American adults: prospective cohort study findings from NHANES III

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Djibril M. Ba ◽  
Xiang Gao ◽  
Joshua Muscat ◽  
Laila Al-Shaar ◽  
Vernon Chinchilli ◽  
...  
Keyword(s):  
Lower Risk ◽  
Proportional Hazards ◽  
Total Mortality ◽  
Cox Proportional Hazards ◽  
Dietary Factors ◽  
Mortality Data ◽  
Nhanes Iii ◽  
Dietary Recall ◽  
All Cause Mortality ◽  
Specific Mortality

Abstract Background Whether mushroom consumption, which is rich in several bioactive compounds, including the crucial antioxidants ergothioneine and glutathione, is inversely associated with low all-cause and cause-specific mortality remains uncertain. This study aimed to prospectively investigate the association between mushroom consumption and all-cause and cause-specific mortality risk. Methods Longitudinal analyses of participants from the Third National Health and Nutrition Examination Survey (NHANES III) extant data (1988–1994). Mushroom intake was assessed by a single 24-h dietary recall using the US Department of Agriculture food codes for recipe foods. All-cause and cause-specific mortality were assessed in all participants linked to the National Death Index mortality data (1988–2015). We used Cox proportional hazards regression models to calculate multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (95% CIs) for all-cause and cause-specific mortality. Results Among 15,546 participants included in the current analysis, the mean (SE) age was  44.3 (0.5) years. During a mean (SD) follow-up duration of 19.5 (7.4) years , a total of 5826 deaths were documented. Participants who reported consuming mushrooms had lower risk of all-cause mortality compared with those without mushroom intake (adjusted hazard ratio (HR) = 0.84; 95% CI: 0.73–0.98) after adjusting for demographic, major lifestyle factors, overall diet quality, and other dietary factors including total energy. When cause-specific mortality was examined, we did not observe any statistically significant associations with mushroom consumption. Consuming 1-serving of mushrooms per day instead of 1-serving of processed or red meats was associated with lower risk of all-cause mortality (adjusted HR = 0.65; 95% CI: 0.50–0.84). We also observed a dose-response relationship between higher mushroom consumption and lower risk of all-cause mortality (P-trend = 0.03). Conclusion Mushroom consumption was associated with a lower risk of total mortality in this nationally representative sample of US adults.

scholarly journals Association between Ready-to-Eat Cereal Consumption and Nutrient Intake, Nutritional Adequacy, and Diet Quality in Adults in the National Health and Nutrition Examination Survey 2015–2016

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2952
Author(s):  
Yong Zhu ◽  
Neha Jain ◽  
Vipra Vanage ◽  
Norton Holschuh ◽  
Anne Hermetet Agler ◽  
...  
Keyword(s):  
United States ◽  
Dietary Intake ◽  
National Health ◽  
Diet Quality ◽  
The United States ◽  
Healthy Eating Index ◽  
Nutrition Examination Survey ◽  
Food Groups ◽  
Dietary Recall ◽  
Health And Nutrition

This study examined differences in dietary intake between ready-to-eat cereal eaters and non-eaters in adults from the United States. Participants (n = 5163) from the National Health and Nutrition Examination Survey 2015–2016 were included. One-day dietary recall was used to define ready-to-eat cereal consumption status and estimate dietary intake in eaters and non-eaters. Data from Food Patterns Equivalent Database 2015–2016 were used to compare intakes of food groups by consumption status. Diet quality was assessed by Healthy Eating Index 2015. Nineteen percent of US adults were ready-to-eat cereal eaters; they had a similar level of energy intake as non-eaters, but they had significantly higher intake of dietary fiber, and several vitamins and minerals, such as calcium, iron, magnesium, potassium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, and vitamin D. They were also more likely to meet nutrient recommendations. Compared to non-eaters, ready-to-eat cereal eaters had the same level of added sugar intake but they had significantly higher intake of whole grains, total fruits, and dairy products. The diet quality of ready-to-eat cereal eaters was significantly higher than that of non-eaters. The study supports that ready-to-eat cereal eaters have better dietary intake with a healthier dietary pattern than non-eaters in the United States.

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