Associations between cooking oils and survival.

BackgroundThe study aimed to investigate the associations between cooking oils and survival outcomes in a nationwide, community-based, prospective cohort study of older adults in China.MethodsA total of 5372 older participants (median age: 85.0, inter-quartile range [IQR] age: 77.0–93.0; male: 46.1%) from the 2014 wave of the Chinese Longitudinal Healthy Longevity Survey (CLHLS) in 2014 were included, with follow-up until 2018. The exposure was cooking oils, including vegetable oils and lard, and outcomes were overall survival (OS) and disease-specific survival (i.e., cardiovascular disease [CVD]-specific survival and non-CVD-specific survival). Accelerated failure time (AFT) models were used to analyze the associations between cooking oils and study outcomes.ResultsDuring a median follow-up of 3.5 years (IQR: 2.4–4.2 years), 2064 (38.4%) deaths were recorded, including 433 CVD deaths, 1229 non-CVD deaths, and 402 deaths with unknown causes. Kaplan-Meier analysis revealed cooking with lard was associated a higher CVD-specific survival probability than vegetable oils (93.9% vs. 88.2%, log-rank p ConclusionsCooking with lard was associated with significantly longer CVD- specific survival compared to vegetable oils among older adults in China.研究背景：本研究旨在基于一项针对中国老年人群的全国性社区前瞻性队列研究，探究食用油类型与生存结局之间的关联。 研究方法：本研究纳入2014年中国老年健康与长寿追踪调查（CLHLS）2014轮次的5372名老年参与者，其中位年龄为85.0岁，年龄四分位间距（IQR）为77.0~93.0岁，男性占比46.1%，随访截止至2018年。本研究的暴露因素为食用油类型，包括植物油与猪油；结局指标包括总生存期（OS）以及疾病特异性生存期，即心血管疾病（CVD）特异性生存期与非CVD特异性生存期。本研究采用加速失效时间（AFT）模型分析食用油类型与研究结局之间的关联。 研究结果：中位随访时长为3.5年（IQR：2.4~4.2年），期间共记录2064例死亡（占比38.4%），其中包括433例CVD相关死亡、1229例非CVD相关死亡以及402例死因不明病例。Kaplan-Meier分析法显示，与使用植物油烹饪相比，使用猪油烹饪的参与者具有更高的CVD特异性生存率（93.9% vs. 88.2%，log-rank p）。 研究结论：在中国老年人群中，与使用植物油烹饪相比，使用猪油烹饪与更长的CVD特异性生存期显著相关。