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    Associations of key diet-quality indexes with mortality in the Multiethnic Cohort: The dietary patterns methods project

    Access Status
    Open access via publisher
    Authors
    Harmon, B.
    Boushey, Carol
    Shvetsov, Y.
    Ettienne, R.
    Reedy, J.
    Wilkens, L.
    Le Marchand, L.
    Henderson, B.
    Kolonel, L.
    Date
    2015
    Type
    Journal Article
    
    Metadata
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    Citation
    Harmon, B. and Boushey, C. and Shvetsov, Y. and Ettienne, R. and Reedy, J. and Wilkens, L. and Le Marchand, L. et al. 2015. Associations of key diet-quality indexes with mortality in the Multiethnic Cohort: The dietary patterns methods project. American Journal of Clinical Nutrition. 101 (3): pp. 587-597.
    Source Title
    American Journal of Clinical Nutrition
    DOI
    10.3945/ajcn.114.090688
    ISSN
    0002-9165
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/51278
    Collection
    • Curtin Research Publications
    Abstract

    Background: Healthy dietary patterns have been linked positively with health and longevity. However, prospective studies in diverse populations in the United States addressing dietary patterns and mortality are limited. Objective: We assessed the ability of the following 4 diet-quality indexes [the Healthy Eating Index-2010 (HEI-2010), the Alternative HEI-2010 (AHEI-2010), the alternate Mediterranean diet score (aMED), and the Dietary Approaches to Stop Hypertension (DASH)] to predict the reduction in risk of mortality from all causes, cardiovascular disease (CVD), and cancer. Design: White, African American, Native Hawaiian, Japanese American, and Latino adults (n = 215,782) from the Multiethnic Cohort completed a quantitative food-frequency questionnaire. Scores for each dietary index were computed and divided into quintiles for men and women. Mortality was documented over 13-18 y of follow-up. HRs and 95% CIs were computed by using adjusted Cox models. Results: High HEI-2010, AHEI-2010, aMED, and DASH scores were all inversely associated with risk of mortality from all causes, CVD, and cancer in both men and women (P-trend < 0.0001 for all models). For men, the HEI-2010 was consistently associated with a reduction in risk of mortality for all causes (HR: 0.75; 95% CI: 0.71, 0.79), CVD (HR: 0.74; 95% CI: 0.69, 0.81), and cancer (HR: 0.76; 95% CI: 0.70, 0.83) when lowest and highest quintiles were compared. In women, the AHEI and aMED showed large reductions for all-cause mortality (HR: 0.78; 95% CI: 0.74, 0.82), the AHEI showed large reductions for CVD (HR: 0.76; 95% CI: 0.69, 0.83), and the aMED showed large reductions for cancer (HR: 0.84; 95% CI: 0.76, 0. 92). Conclusion: These results, in a US multiethnic population, suggest that consuming a dietary pattern that achieves a high diet-quality index score is associated with lower risk of mortality from all causes, CVD, and cancer in adult men and women.

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