ASSOCIATION BETWEEN REPORTED DIET AND ALL-CAUSE MORTALITY

• Published in: American journal of epidemiology 1984-05, Vol.119 (5), p.775-787
• Main Authors: KAHN, HAROLD A., PHILLIPS, ROLAND L., SNOWDON, DAVID A., CHOI, WARREN
• Format: Article
• Language: English
• Subjects: diet; mortality
• ISSN: 0002-9262; 1476-6256
• DOI: 10.1093/oxfordjournals.aje.a113798

Kahn, H. A., R. L. Phillips (Loma Linda U., Schools of Health and Medicine, Loma Linda, CA 92350), D. A. Snowdon and W. Choi. Association between reported diet and all-cause mortality: twenty-one-year follow-up on 27, 530 adult Seventh-Day Adventists. Am J Epidemiol 1984; 119: 775–87. This report examines the association between mortality from all causes during a 21-year period and frequency of consumption of 28 specific foods among 27, 530 adult California members of the Seventh-Day Adventist Church. Food consumption was measured at the beginning of the study (1960) by a self-administered questionnaire. Deaths were identified by computer-assisted matching of study subjects to the file of death certificates for all deaths that occurred in California during 1960–1980. All-cause mortality showed a significant negative association with green salad consumption and a significant positive association with consumption of eggs and meat. For green salad and eggs, the association was stronger for women; for meat, the association was stronger for men. All the observed associations were adjusted for age, sex, smoking history, history of major chronic disease, and age at initial exposure to the Adventist Church.