Associating Intake Proportion of Carbohydrate,Fat, and Protein with All-Cause Mortality in Korean Adults
DC Field | Value | Language |
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dc.contributor.author | YUJIN KWON | - |
dc.contributor.author | Hye Sun Lee | - |
dc.contributor.author | Juyoung Park | - |
dc.contributor.author | JI WON LEE | - |
dc.date.accessioned | 2023-04-12T09:40:05Z | - |
dc.date.available | 2023-04-12T09:40:05Z | - |
dc.date.issued | 2020-10 | - |
dc.identifier.issn | 2072-6643 | - |
dc.identifier.uri | https://yscholarhub.yonsei.ac.kr/handle/2021.sw.yonsei/6460 | - |
dc.description.abstract | Determining the ideal ratio of macronutrients for increasing life expectancy remains a high priority in nutrition research. We aim to investigate the association between carbohydrate, fat, and protein intake and all-cause mortality in Koreans. This cohort study investigated 42,192 participants from the Korea National Health and Nutrition Examination Survey (KNHANES) linked with causes of death data (2007-2015). Hazard ratios (HRs) were calculated using the multivariable Cox proportional regression model after adjusting for confounders. We documented 2110 deaths during the follow-up period. Time to exceed 1% of the all-cause mortality rate was longest in participants with 50-60% carbohydrate, 30-40% fat, and 20-30% protein intake. Adjusted hazard ratio (HR) with 95% confidence intervals (CIs) was 1.313 (1.031-1.672, p = 0.0272) for <50% carbohydrate intake, 1.322 (1.116-1.567, p = 0.0013) for >= 60% carbohydrate intake, 1.439 (1.018-2.035, p = 0.0394) for <30% fat intake, and 3.255 (1.767-5.997, p = 0.0002) for >= 40% fat intake. There was no significant association between protein intake proportion and all-cause mortality. We found a U-shaped association between all-cause mortality and carbohydrate intake as well as fat intake, with minimal risk observed at 50-60% carbohydrate and 30-40% fat intake. Our findings suggest current Korean dietary guidelines should be revised to prolong life expectancy. | - |
dc.format.extent | 12 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | MDPI AG | - |
dc.title | Associating Intake Proportion of Carbohydrate,Fat, and Protein with All-Cause Mortality in Korean Adults | - |
dc.type | Article | - |
dc.publisher.location | 스위스 | - |
dc.identifier.doi | 10.3390/nu12103208 | - |
dc.identifier.scopusid | 2-s2.0-85094154681 | - |
dc.identifier.wosid | 000585142400001 | - |
dc.identifier.bibliographicCitation | NUTRIENTS, v.12, no.10, pp 1 - 12 | - |
dc.citation.title | NUTRIENTS | - |
dc.citation.volume | 12 | - |
dc.citation.number | 10 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 12 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | CARDIOVASCULAR-DISEASE | - |
dc.subject.keywordPlus | MEDITERRANEAN DIET | - |
dc.subject.keywordPlus | LIFE EXTENSION | - |
dc.subject.keywordPlus | CALORIC-INTAKE | - |
dc.subject.keywordPlus | MACRONUTRIENTS | - |
dc.subject.keywordPlus | RESTRICTION | - |
dc.subject.keywordPlus | CANCER | - |
dc.subject.keywordPlus | HEALTH | - |
dc.subject.keywordPlus | SPAN | - |
dc.subject.keywordAuthor | carbohydrate | - |
dc.subject.keywordAuthor | fat | - |
dc.subject.keywordAuthor | protein | - |
dc.subject.keywordAuthor | all-cause mortality | - |
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