Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank
Abstract Background Fresh vegetable consumption has been associated with lower incidence of cardiovascular disease (CVD). However, whether preserved vegetable consumption is linked with CVD and mortality remains unclear. This study aimed to assess the associations of preserved vegetable consumption...
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BMC
2023-04-01
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| Series: | BMC Medicine |
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| Online Access: | https://doi.org/10.1186/s12916-023-02829-3 |
| _version_ | 1797850008044699648 |
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| author | Pan Zhuang Fei Wu Xiaohui Liu Fanghuan Zhu Yin Li Jingjing Jiao Yu Zhang |
| author_facet | Pan Zhuang Fei Wu Xiaohui Liu Fanghuan Zhu Yin Li Jingjing Jiao Yu Zhang |
| author_sort | Pan Zhuang |
| collection | DOAJ |
| description | Abstract Background Fresh vegetable consumption has been associated with lower incidence of cardiovascular disease (CVD). However, whether preserved vegetable consumption is linked with CVD and mortality remains unclear. This study aimed to assess the associations of preserved vegetable consumption with all-cause and cause-specific mortality. Methods A total of 440,415 participants free of major chronic diseases, aged 30–79 years, were enrolled from 10 diverse regions in China between 2004 and 2008 and were followed up for an average of 10 years. Preserved vegetable consumption was assessed using a validated food frequency questionnaire. Cause-specific hazard models with the consideration of competing risk from various deaths were performed to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) of mortality. Results During 4,415,784 person-years of follow-up, we documented 28,625 deaths. After adjustment for major risk factors, preserved vegetable consumption was marginally associated with higher CVD mortality (P = 0.041 for trend and P = 0.025 for non-linearity) but not associated with cancer mortality and total mortality. For specific causes of death, consuming preserved vegetables was associated with higher hemorrhagic stroke mortality. The multivariable-adjusted HRs (95% CIs) of hemorrhagic stroke mortality compared with non-consumers were 1.32 (1.17–1.50) for 1–3 days/week and 1.15 (1.00–1.31) for regular consumers (≥4 days/week) (P = 0.006 for trend and P < 0.001 for non-linearity). In addition, regular preserved vegetable consumption was associated with increased risk of digestive tract cancer mortality [HR (95% CI): 1.13 (1.00–1.28); P = 0.053 for trend] and esophageal cancer mortality [HR (95% CI): 1.45 (1.17–1.81); P = 0.002 for trend]. Conclusions Frequent consumption of preserved vegetables was associated with higher risk of mortality from hemorrhagic stroke and esophageal cancer in China. Our findings suggest limiting preserved vegetable consumption might be protective for premature death from hemorrhagic stroke and digestive tract cancer. |
| first_indexed | 2024-04-09T18:53:24Z |
| format | Article |
| id | doaj.art-00f420b733a84e73a37a73377f0e9f31 |
| institution | Directory Open Access Journal |
| issn | 1741-7015 |
| language | English |
| last_indexed | 2024-04-09T18:53:24Z |
| publishDate | 2023-04-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Medicine |
| spelling | doaj.art-00f420b733a84e73a37a73377f0e9f312023-04-09T11:18:43ZengBMCBMC Medicine1741-70152023-04-0121111210.1186/s12916-023-02829-3Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie BiobankPan Zhuang0Fei Wu1Xiaohui Liu2Fanghuan Zhu3Yin Li4Jingjing Jiao5Yu Zhang6Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of MedicineDepartment of Nutrition, School of Public Health, Zhejiang University School of MedicineDepartment of Nutrition, School of Public Health, Zhejiang University School of MedicineZhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang UniversityDepartment of Nutrition, School of Public Health, Zhejiang University School of MedicineDepartment of Nutrition, School of Public Health, Zhejiang University School of MedicineDepartment of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of MedicineAbstract Background Fresh vegetable consumption has been associated with lower incidence of cardiovascular disease (CVD). However, whether preserved vegetable consumption is linked with CVD and mortality remains unclear. This study aimed to assess the associations of preserved vegetable consumption with all-cause and cause-specific mortality. Methods A total of 440,415 participants free of major chronic diseases, aged 30–79 years, were enrolled from 10 diverse regions in China between 2004 and 2008 and were followed up for an average of 10 years. Preserved vegetable consumption was assessed using a validated food frequency questionnaire. Cause-specific hazard models with the consideration of competing risk from various deaths were performed to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) of mortality. Results During 4,415,784 person-years of follow-up, we documented 28,625 deaths. After adjustment for major risk factors, preserved vegetable consumption was marginally associated with higher CVD mortality (P = 0.041 for trend and P = 0.025 for non-linearity) but not associated with cancer mortality and total mortality. For specific causes of death, consuming preserved vegetables was associated with higher hemorrhagic stroke mortality. The multivariable-adjusted HRs (95% CIs) of hemorrhagic stroke mortality compared with non-consumers were 1.32 (1.17–1.50) for 1–3 days/week and 1.15 (1.00–1.31) for regular consumers (≥4 days/week) (P = 0.006 for trend and P < 0.001 for non-linearity). In addition, regular preserved vegetable consumption was associated with increased risk of digestive tract cancer mortality [HR (95% CI): 1.13 (1.00–1.28); P = 0.053 for trend] and esophageal cancer mortality [HR (95% CI): 1.45 (1.17–1.81); P = 0.002 for trend]. Conclusions Frequent consumption of preserved vegetables was associated with higher risk of mortality from hemorrhagic stroke and esophageal cancer in China. Our findings suggest limiting preserved vegetable consumption might be protective for premature death from hemorrhagic stroke and digestive tract cancer.https://doi.org/10.1186/s12916-023-02829-3Cardiovascular disease mortalityHemorrhagic stroke mortalityEsophageal cancer mortalityPreserved vegetablesChina Kadoorie Biobank |
| spellingShingle | Pan Zhuang Fei Wu Xiaohui Liu Fanghuan Zhu Yin Li Jingjing Jiao Yu Zhang Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank BMC Medicine Cardiovascular disease mortality Hemorrhagic stroke mortality Esophageal cancer mortality Preserved vegetables China Kadoorie Biobank |
| title | Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank |
| title_full | Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank |
| title_fullStr | Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank |
| title_full_unstemmed | Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank |
| title_short | Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank |
| title_sort | preserved vegetable consumption and its association with mortality among 440 415 people in the china kadoorie biobank |
| topic | Cardiovascular disease mortality Hemorrhagic stroke mortality Esophageal cancer mortality Preserved vegetables China Kadoorie Biobank |
| url | https://doi.org/10.1186/s12916-023-02829-3 |
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