The Association Between Dietary Behaviors and Mortality: The Epidemiologic Stroke Study.
Keywords:
Keywords : dietary behaviors, all-cause mortality, The Epidemiologic Stroke StudyAbstract
The Association Between Dietary Behaviors and Mortality: The Epidemiologic Stroke Study.
Nopawan Duanghussadee M.P.H.*
Suchat Hanchaiphiboolkul MD.**
PImchanok Puthkhao Ph.D **
Abstract
Introduction : All-cause mortality is an important indicator for assessing the impact of health risk factors. Several risk factors contribute to all-cause mortality, with unhealthy dietary behaviors directly leading to the development of various diseases. In particular, non-communicable diseases (NCDs) are among the leading causes of death worldwide and in Thailand. Understanding the relationship between dietary patterns and mortality is therefore essential for guiding healthy eating recommendations for the Thai population.
Objective : To analyze the association between dietary behaviors and mortality among the Thai population, using data from the Epidemiological Study of Stroke in Thailand.
Method : This study was conducted as part of the Thai Stroke Epidemiology Project, a long-term prospective community-based cohort study. Data were derived from the baseline health status survey of participants, conducted between 2004 and 2006. A total of 19,620 individuals who were free of stroke at baseline were followed for mortality outcomes until December 31, 2016, across five regions of Thailand (Bangkok, Chachoengsao, Chiang Mai, Khon Kaen, and Nakhon Si Thammarat). Associations between the habitual consumption of seven dietary items (hen/duck eggs, garlic, green tea, Chinese tea, chicken essence, bananas, and som tam [papaya salad]) and all-cause mortality were analyzed using Cox proportional hazards regression models.
Results : In univariate analysis, consumption of hen/duck eggs, garlic, green tea, Chinese tea, and som tam (papaya salad) was significantly associated with reduced mortality risk. However, in multivariable analysis adjusted for potential confounders, only som tam remained significantly associated with reduced all-cause mortality (HR = 0.83, 95% CI: 0.76–0.90, p < 0.001).
Recommendations : Som tam (papaya salad), a traditional Thai dish, was the only dietary item found to significantly reduce the risk of all-cause mortality. Further research and promotion of som tam as a health-promoting traditional Thai food are recommended. These findings can inform nutritional knowledge, enhance public understanding of diet and health, and guide culturally appropriate dietary recommendations for the Thai population.
Keywords : dietary behaviors, all-cause mortality, The Epidemiologic Stroke Study.
* Department of Public Health, Faculty of Science and Technology, Loei Rajabhat University
** Neurological Institute of Thailand, Department of Medical Services, Ministry of Public Health.
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