JNHA: Nutrition

The journal of nutrition, health & aging

, Volume 15, Issue 10, pp 815-821

First online:

A simple food quality index predicts mortality in Elderly Taiwanese

  • Meei-Shyuan LeeAffiliated withSchool of Public Health, National Defense Medical CenterDivision of Preventive Medicine and Health Services Research, Institute of Population Health Sciences, National Health Research Institutes Email author 
  • , Y. -C. HuangAffiliated withDivision of Preventive Medicine and Health Services Research, Institute of Population Health Sciences, National Health Research Institutes
  • , H. -H. SuAffiliated withSchool of Public Health, National Defense Medical Center
  • , M. -Z. LeeAffiliated withSchool of Public Health, National Defense Medical Center
  • , Mark L. WahlqvistAffiliated withSchool of Public Health, National Defense Medical CenterDivision of Preventive Medicine and Health Services Research, Institute of Population Health Sciences, National Health Research InstitutesMonash Asia Institute, Monash UniversityInstitute of Population Health Sciences, National Health Research Institutes Email author 

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

Objectives

To assess the relative predictive ability for mortality of the Overall Dietary Index-Revised (ODI-R) and the Dietary Diversity Score (DDS) among representative Taiwanese aged 65 and older.

Design

Prospective cohort.

Setting

The Elderly Nutrition and Health Survey in Taiwan during 1999–2000.

Participants

One thousand seven hundred forty three (860 men and 883 women).

Measurements

Dietary quality measures, the ODI-R (0–100) and DDS (0–6) were based on 24-hour dietary recall and a food frequency questionnaire at baseline. Death by National Death Registry up to 2008 was the outcome measure.

Results

During follow-up, 624 subjects died. The survivors had both significantly higher (P <0.001) ODI-R (66.9 vs. 63.6) and DDS (4.69 vs. 4.30) than the deceased. The two indices were correlated (r=0.46). After adjustment for potential covariates, the hazard ratios (HR) (95% CI) were 0.63 (0.42–0.97), 0.71 (0.49–1.04) and 0.53 (0.37–0.76) for those whose ODI-R scores were 60–65, 65–70, >70, respectively, compared to those whose ODI-R scores were £ 50 (P for trend <0.001). For DDS, the multi-variable HRs (95% CI) were 0.74 (0.55–1.00), 0.52 (0.38–0.72) and 0.50 (0.31–0.81) for those whose DDS were 4, 5, 6, respectively, compared to those whose DDS were <3 (P for trend<0.001). Total cancer, diabetes mortalities and pneumonia were similarly benefited according to trends.

Conclusion

ODIR ≥ 60, and DDS ≥ 4 are predictors of all-cause and cause-specific mortalities. Of the two, DDS is the more predictive. Nutrition policy could be informed and clinical practice enhanced by these population relevant foodhealth relationships.

Key words

Overall Dietary-Revised (ODI-R) Dietary Diversity Score (DDS) elderly mortality food quality indices (FQI)