Rosalind Chia Yu Chen|Meei Shyuan Lee|Yu Hung Chang|Mark L. Wahlqvist
Cooking frequency may enhance survival in Taiwanese elderly
National Health Research Institutes|National Defense Medical Center|Monash University|National Health Research Institutes|National Defense Medical Center|National Health Research Institutes|Monash University
abstract objective investigate association cooking behaviour longterm survival among elderly taiwanese design cohort study duration followup interval date interview date death 31 december 2008 censored survivors information used included demographics socioeconomic status health behaviours cooking frequencies physical function cognitive function nutrition knowledge awareness eating habits food nutrient intakes data linked death records cox proportionalhazards models used evaluate cooking frequency death 1999 2008 related covariate adjustments setting elderly nutrition health survey taiwan 19992000 subjects nationally representative freeliving elderly people aged 65 years n 1888 results 10year followup 695 participants died cooked frequently younger women unmarried less educated nondrinkers alcohol nonsmokers without chewing difficulty spouse dinner companion normal cognition walked shopped twice weekly ate less meat vegetables highly frequent cooking gt5 timesweek compared never predicted survival hazard ratio hr 047 95 ci 036 061 adjustment physical function cognitive function nutrition knowledge awareness covariates hr 059 95 ci 041 086 women benefited cooking frequently men decreased hr 51 v 24 compared least 2year delay assessment survivorship led similar findings conclusions cooking behaviour favourably predicts survivorship highly frequent cooking may favour women men