Campus Units

Political Science, Statistics

Document Type

Article

Publication Version

Published Version

Publication Date

10-12-2020

Journal or Book Title

International Health

First Page

ihaa074

DOI

10.1093/inthealth/ihaa074

Abstract

Background: The dietary landscape has changed rapidly in China in the past few decades. This research investigates the associations of older adults’ choices and consumption of staple foods and cooking oils with obesity related measurements.

Methods: Panel data were extracted from the Chinese Longitudinal Health Longevity Survey from3253 older participants with 6506 observations. Ordinary least squares and ordered logistic regression models were estimated with the outcomes of obesity determined by waist circumference (WC) and body mass index (BMI), respectively.

Results: Older men who consumed wheat had wider WCs (β=2.84 [95% confidence interval {CI} 1.55 to 4.13], p<0.01) and higher BMIs (adjusted odds ratio 1.74 [95% CI 1.40 to 2.17], p<0.01) than those who preferred rice. Female participants who used animal-based cooking oil had lower WCs and BMIs than their counterparts who consumed vegetable-based cooking oil. Increased consumption of staple foods was associated with increased rates of obesity in both sexes.

Conclusion: Dieticians and nutritionists should design appropriate dietary plans to help reduce obesity and chronic diseases among older Chinese adults. Further clinical trials are needed to continue investigating this topic.

Comments

This article is published as Lee, Yen-Han, Yen-Chang Chang, Ting Fang Alvin Ang, Timothy Chiang, Mack Shelley, and Ching-Ti Liu. "Associations of staple food consumption and types of cooking oil with waist circumference and body mass index in older Chinese men and women: a panel analysis." International Health (2020): ihaa074. DOI: 10.1093/inthealth/ihaa074. Posted with permission.

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

Copyright Owner

The Author(s)

Language

en

File Format

application/pdf

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