Dietary Preferences Linked to Mortality in China Study

The rising burden of chronic diseases in China has prompted investigations into dietary habits and their connection to mortality. Prior studies highlighted nutrition's role in health, yet many lacked large-scale data. This study aims to fill this gap by examining the mortality implications of dietary preferences among over one million adults.

This population-based cohort study analyzed dietary data from 1,000,000 adults aged 30 and older recruited from 2011 to 2018 across various Chinese provinces. Dietary intake was assessed using validated food frequency questionnaires, while mortality was tracked through national vital statistics. The primary endpoint was all-cause mortality, with statistical analyses employing Cox proportional hazards models to adjust for potential confounders.

The study found that individuals adhering to a plant-based diet exhibited a 15% lower all-cause mortality rate compared to those consuming a meat-heavy diet, with a 95% confidence interval of 10%-20% (P<0.001). Subgroup analyses indicated that benefits were particularly pronounced among older adults and those with existing health conditions. Conversely, high intake of processed foods correlated with a 20% increase in mortality risk (P<0.001).

These findings underline the critical role of dietary choices in influencing mortality rates, supporting public health initiatives promoting plant-based nutrition in China. However, as this is a correlational study based on self-reported dietary preferences, causality cannot be established, and further research is necessary to validate these findings in diverse populations.

Original citation address: https://www.besjournal.com/en/article/doi/10.3967/bes2025.108