PDF(Pubmed)
Abstract：
The association between diet quality and all-cause mortality in Chinese population is unclear. We aimed to study the associations of three a priori diet quality indices-including the Diet Quality Index-International (DQI-I), Chinese Healthy Eating Index (CHEI), and energy-adjusted Dietary Inflammatory Index (E-DII)-and their included components with all-cause mortality. We used baseline data from the 2004, 2006, 2009, and 2011 waves of the China Health and Nutrition Survey (CHNS). We used a multivariable-adjusted Cox model to examine the associations between DQI-I, CHEI, and E-DII with all-cause mortality. During a mean of 7 years of follow-up, a total of 461 deaths occurred among 12,914 participants. For DQI-I, there were significant inverse associations with mortality for the variety score (HRQ4 vs. Q1 = 0.69, 95%CI = 0.52-0.92) and overall balance score (HR>0 vs. 0 = 0.81, 95%CI = 0.66-0.91). The adequacy score of CHEI was associated with 40% less risk of all-cause mortality (HRQ4 vs. Q1 = 0.60, 95%CI = 0.43-0.84). E-DII was not associated with mortality. An estimated 20.1%, 13.9%, and 31.3% of total mortality would be averted if the DQI-I variety score, DQI-I overall balance score, and CHEI adequacy score improved from the bottom to the top quartile, respectively. Improving diet quality, especially improving diet variety and adequacy, and having a more balanced diet may reduce all-cause mortality in Chinese adults.
摘要：
中国人群饮食质量与全因死亡率之间的关系尚不清楚。我们旨在研究三个先验饮食质量指标的关联-包括国际饮食质量指标（DQI-I），中国健康饮食指数(CHEI)和能量调整的饮食炎症指数（E-DII）-及其包含的成分与全因死亡率。我们使用了2004年、2006年、2009年和2011年中国健康与营养调查（CHNS）的基线数据。我们使用多变量调整的Cox模型来检验DQI-I，CHEI,和E-DII与全因死亡率。在平均7年的随访中，在12,914名参与者中,共有461人死亡.对于DQI-I，品种得分与死亡率呈显著负相关(HRQ4与Q1=0.69，95CI=0.52-0.92）和总体平衡得分（HR>0与0=0.81，95CI=0.66-0.91）。CHEI的充分性评分与全因死亡率风险降低40%相关(HRQ4与Q1=0.60，95CI=0.43-0.84）。E-DII与死亡率无关。估计为20.1%，13.9%,如果DQI-I品种评分，将避免31.3%的总死亡率，DQI-I总体平衡得分，CHEI充足性得分从底部提高到顶部四分位数，分别。改善饮食质量，特别是改善饮食多样性和充足性，更均衡的饮食可以降低中国成年人的全因死亡率。
