Cooking frequency may enhance survival in Taiwanese elderly

Rosalind Chia Yu Chen, Meei-Shyuan Lee, Yu Hung Chang, Mark L. Wahlqvist

Research output: Contribution to journalArticleResearchpeer-review

62 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1142-1149
Number of pages8
JournalPublic Health Nutrition
Volume15
Issue number7
DOIs
Publication statusPublished - Jul 2012

Keywords

  • Food
  • Gender
  • Health indicators
  • Mortality

Cite this

Chen, R. C. Y., Lee, M-S., Chang, Y. H., & Wahlqvist, M. L. (2012). Cooking frequency may enhance survival in Taiwanese elderly. Public Health Nutrition, 15(7), 1142-1149. https://doi.org/10.1017/S136898001200136X
Chen, Rosalind Chia Yu ; Lee, Meei-Shyuan ; Chang, Yu Hung ; Wahlqvist, Mark L. / Cooking frequency may enhance survival in Taiwanese elderly. In: Public Health Nutrition. 2012 ; Vol. 15, No. 7. pp. 1142-1149.
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Chen, RCY, Lee, M-S, Chang, YH & Wahlqvist, ML 2012, 'Cooking frequency may enhance survival in Taiwanese elderly', Public Health Nutrition, vol. 15, no. 7, pp. 1142-1149. https://doi.org/10.1017/S136898001200136X

Cooking frequency may enhance survival in Taiwanese elderly. / Chen, Rosalind Chia Yu; Lee, Meei-Shyuan; Chang, Yu Hung; Wahlqvist, Mark L.

In: Public Health Nutrition, Vol. 15, No. 7, 07.2012, p. 1142-1149.

Research output: Contribution to journalArticleResearchpeer-review

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N2 - 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.

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