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Table 3 Hazard ratio (95% confidence interval) of daily food group expenditures and all-cause mortality (n=1781)

From: Spending on vegetable and fruit consumption could reduce all-cause mortality among older adults

Food category

Quintile of daily food expenditure (NTD)

Pfor trend

Per NTD 15

Per NTD 15†

Q1

Q2

Q3

Q4

Q5

Vegetable, range

<8.20

8.21-13.9

14.0-20.6

20.7-29.7

>29.7

     

Crude

Ref.

0.67

(0.51, 0.90)

0.64

(0.46, 0.90)

0.51

(0.38, 0.69)

0.56

(0.39, 0.79)

<0.001

0.83

(0.73, 0.94)

0.80

(0.69, 0.93)

Model 1

Ref.

0.82

(0.61, 1.09)

0.78

(0.52, 1.17)

0.55

(0.39, 0.78)

0.74

(0.50, 1.08)

0.022

0.88

(0.77, 1.01)

0.84

(0.72, 0.99)

Model 2

Ref.

0.87

(0.65, 1.17)

0.83

(0.55, 1.25)

0.58

(0.41, 0.83)

0.79

(0.54, 1.15)

0.041

0.91

(0.80, 1.04)

0.87

(0.74, 1.01)

Fruit, range

0

0.10-9.37

9.38-17.1

17.2-29.5

>29.6

     

Crude

Ref.

0.86

(0.65, 1.14)

0.63

(0.46, 0.86)

0.57

(0.43, 0.77)

0.60

(0.43, 0.82)

<0.001

0.86

(0.79, 0.93)

0.84

(0.76, 0.93)

Model 1

Ref.

0.92

(0.73, 1.17)

0.62

(0.42, 0.92)

0.64

(0.42, 0.99)

0.69

(0.45, 1.05)

0.020

0.90

(0.81, 1.22)

0.88

(0.77, 1.00)

Model 2

Ref.

1.02

(0.81, 1.28)

0.76

(0.53, 1.09)

0.78

(0.49, 1.27)

0.80

(0.53, 1.22)

0.219

0.95

(0.87, 1.04)

0.92

(0.82, 1.04)

Grain, range

<5.11

5.11-7.40

7.50-10.0

10.1-14.4

>14.4

     

Crude

Ref.

0.81

(0.55, 1.18)

0.72

(0.51, 1.03)

0.86

(0.62, 1.12)

0.84

(0.56, 1.26)

0.485

0.97

(0.79, 1.18)

1.00

(0.82, 1.22)

Model 1

Ref.

0.76

(0.51, 1.12)

0.80

(0.54, 1.20)

0.83

(0.59, 1.18)

0.82

(0.52, 1.30)

0.275

1.00

(0.81, 1.22)

1.02

(0.83, 1.24)

Model 2

Ref.

0.78

(0.53, 1.15)

0.82

(0.56, 1.22)

0.87

(0.62, 1.22)

0.84

(0.54, 1.30)

0.317

1.00

(0.81, 1.22)

1.01

(0.82, 1.24)

Animal-derived, range

<14.6

14.7-27.3

27.4-41.0

41.1-61.6

>61.7

     

Crude

Ref.

1.02

(0.69, 1.52)

0.73

(0.49, 1.08)

0.97

(0.60, 1.42)

1.01

(0.69, 1.48)

0.956

1.03

(0.99, 1.07)

1.03

(0.99, 1.08)

Model 1*

Ref.

0.94

(0.67, 1.33)

0.69

(0.44, 1.07)

0.73

(0.50, 1.06)

0.74

(0.44, 1.25)

0.043

0.95

(0.82, 1.09)

0.94

(0.81, 1.10)

Model 2*

Ref.

1.02

(0.72, 1.44)

0.76

(0.47, 1.23)

0.82

(0.55, 1.24)

0.85

(0.48, 1.51)

0.246

0.97

(0.84, 1.12)

0.97

(0.83, 1.13)

  1. Model 1: Adjusted simultaneously for total food, vegetable, fruit, and grain (but not animal-derived foods) expenditures, gender, age (y), ethnicity (Fukienese, Hakka, mainlander, indigenous), personal education (illiterate, primary and below, secondary education and above), living arrangement (lived alone, lived with spouse), personal income (<5000, 5000–19,999, ≥20,000 NTD/month), smoking (yes, no), alcohol drinking (yes, no), health status (good, fair, poor), physical activity (<1.5, 1.5-3, >3 MET/day), chewing ability (satisfactory, unsatisfactory), body mass index (<18.5, 18.5-23.9, 24–26.9, ≥27 kg/m2), diabetes mellitus (yes, no), and energy (kcal).
  2. Model 2: Further adjusted for dietary diversity score.
  3. *These models for animal-derived foods have also been adjusted for the same variables as for Models 1 and 2, except for grains.
  4. † All subjects who died in the first year of follow-up were excluded.
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Nutrition Journal

ISSN: 1475-2891

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