Table 1.
Characteristics of the participants from NAHSIT 1993–1996 by dietary quality score: On physical examination, laboratory test, and comorbidity parameters.
The comorbidity cutoff point was defined as follows. Overweight/obesity: BMI ≥24 kg/m2; hypertension: systolic blood pressure ≥ 140 mmHg or diastolic blood pressure ≥ 90 mmHg or using medications; hypertriglyceridemia: triglycerides ≥200 mg/dL; hypercholesterolemia: total cholesterol ≥240 mg/dL; diabetes: glucose ≥126 mg/dL or taking anti-glucose medication; High LDL: ≥ 130 mg/dL. Low HDL: HDL<40/50 mg/dL.
Table 2.
Individual characteristics by dietary quality score, food items and intake frequency by foods score group.
Fig 1.
Survival Curves of The Healthy Taiwanese Eating Approach for (a) total and (b) cardiovascular mortality.
A significant difference existed among three groups in total and cardiovascular mortality (both p-value less than 0.05). Taiwanese Eating Approach were classified into three groups, group 1 (black triangle, poor diet), group 2 (blue circle, average diet), and group 3 (green square, healthy diet).
Table 3.
The association between the Taiwanese Eating Approach score and mortality (all causes, cancer, and cardiovascular mortality) among young adults (n = 2475).
Model 1: adjusted for age and sex. Model 2: adjusted for age, sex, exercise, smoking, drinking, and education. Model 3: adjusted for age, sex, exercise, smoking, drinking, education, obesity, and number of self-reported diseases. Model 4: adjusted for age, sex, exercise, smoking, drinking, education, obesity, number of self-reported diseases, systolic BP, diastolic BP, triglycerides, HDL-C, LDL-C, sugar intake (times/week), and belt-nuts (times/week). Model 5: all independent variables included in model 4 among those without a history of cancer at baseline (n = 2458).