Cited 25 times in
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 | 권유진 | - |
dc.contributor.author | 박주영 | - |
dc.contributor.author | 이지원 | - |
dc.contributor.author | 이혜선 | - |
dc.date.accessioned | 2020-12-01T17:23:57Z | - |
dc.date.available | 2020-12-01T17:23:57Z | - |
dc.date.issued | 2020-10 | - |
dc.identifier.uri | https://ir.ymlib.yonsei.ac.kr/handle/22282913/180250 | - |
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.description.statementOfResponsibility | open | - |
dc.language | English | - |
dc.publisher | MDPI Publishing | - |
dc.relation.isPartOf | NUTRIENTS | - |
dc.rights | CC BY-NC-ND 2.0 KR | - |
dc.title | Associating Intake Proportion of Carbohydrate, Fat, and Protein with All-Cause Mortality in Korean Adults | - |
dc.type | Article | - |
dc.contributor.college | College of Medicine (의과대학) | - |
dc.contributor.department | Dept. of Family Medicine (가정의학교실) | - |
dc.contributor.googleauthor | Yu-Jin Kwon | - |
dc.contributor.googleauthor | Hye Sun Lee | - |
dc.contributor.googleauthor | Ju-Young Park | - |
dc.contributor.googleauthor | Ji-Won Lee | - |
dc.identifier.doi | 10.3390/nu12103208 | - |
dc.contributor.localId | A04882 | - |
dc.contributor.localId | A05773 | - |
dc.contributor.localId | A03203 | - |
dc.contributor.localId | A03312 | - |
dc.relation.journalcode | J02396 | - |
dc.identifier.eissn | 2072-6643 | - |
dc.identifier.pmid | 33096652 | - |
dc.subject.keyword | all-cause mortality | - |
dc.subject.keyword | carbohydrate | - |
dc.subject.keyword | fat | - |
dc.subject.keyword | protein | - |
dc.contributor.alternativeName | Kwon, Yu-Jin | - |
dc.contributor.affiliatedAuthor | 권유진 | - |
dc.contributor.affiliatedAuthor | 박주영 | - |
dc.contributor.affiliatedAuthor | 이지원 | - |
dc.contributor.affiliatedAuthor | 이혜선 | - |
dc.citation.volume | 12 | - |
dc.citation.number | 10 | - |
dc.citation.startPage | 3208 | - |
dc.identifier.bibliographicCitation | NUTRIENTS, Vol.12(10) : 3208, 2020-10 | - |
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