Diet quality affects the association between census-based neighborhood deprivation and all-cause mortality in japanese men and women: The Japan public health center-based prospective study

Kayo Kurotani, Kaori Honjo, Tomoki Nakaya, Ai Ikeda, Tetsuya Mizoue, Norie Sawada, Shoichiro Tsugane

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Background: Individuals residing in more deprived areas with a lower diet quality might have a higher mortality risk. We aimed to examine the association between deprivation within an area and all-cause mortality risk according to diet quality. Methods: We conducted a population-based prospective study on 27,994 men and 33,273 women aged 45–75 years. Neighborhood deprivation was assessed using the Japanese areal deprivation index (ADI). Dietary intakes were assessed using a validated 147-item food frequency questionnaire. Results: Individuals residing in the most deprived area had the lowest dietary scores. During the 16.7-year follow-up, compared to individuals with a high quality diet residing in the least deprived area, individuals with a low quality diet had a higher risk of mortality according to increment of ADI (p trend = 0.03); the multivariate-adjusted hazard ratio (95% confidence interval) was 1.09 (0.999–1.19), 1.17 (1.08–1.27), and 1.19 (1.08–1.32) in those residing in the lowest through the highest third of ADI, respectively. However, individuals with a high quality diet had no significant association between ADI and mortality. Conclusion: A well-balanced diet may prevent early death associated with neighborhood socioeconomic status among those residing in highly deprived areas.

Original languageEnglish
Article number2194
JournalNutrients
Volume11
Issue number9
DOIs
Publication statusPublished - 2019 Sep

Keywords

  • Diet quality
  • Early death
  • Hazard ratios
  • Japanese Food Guide Spinning Top
  • Japanese areal deprivation index
  • Mortality
  • Neighborhood deprivation
  • Neighborhood socioeconomic status
  • Well-balanced diet

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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