Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study

Tani, Yasuhiro; Fujiwara, Takeo; Isumi, Aya; Doi, Satomi

doi:10.3390/nu12123845

Cited by 9 publications

(20 citation statements)

References 46 publications

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“…44 It was interesting to note that cooking with clean fuel and kitchen ventilation for a short time (<1.5 h/day) was associated with low prevalent depressive symptoms. Several previous studies indicated that home cooking was associated with a low risk of cardiovascular disease and obesity, 47,48 and a beneficial factor of longevity. 49 These results may be explained by individuals who cooked at home have higher levels of physical activity and diet quality rather than the ones who did not cook by themselves, 48,49 which indirectly indicated our results are reasonability.…”

Section: Discussionmentioning

confidence: 99%

Effect modification of kitchen ventilation on the associations of solid fuel use and long‐duration cooking with the increased prevalence of depressive and anxiety symptoms: The Henan Rural Cohort Study

et al. 2022

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Although solid fuel use for cooking is linked to an increased risk for depression, there is limited evidence on the effects of cooking duration and kitchen ventilation on these associations in rural areas. Among 29 903 participants from the Henan Rural Cohort, the independent and combined associations of cooking fuel type, cooking duration, and kitchen ventilation with depressive and anxiety symptoms were examined by logistic regression models and restricted cubic spline. The adjusted odds ratios (aORs) and 95% confidence intervals (CIs) of solid fuel use for depressive and anxiety symptoms were 1.237 (1.041, 1.469) and 1.384 (1.153, 1.662), respectively. Increased cooking duration was associated with an increased prevalence of depressive symptoms (aOR: 1.098, 95% CI: 1.033, 1.166) and anxiety symptoms (aOR: 1.074, 95% CI: 1.009, 1.144). Solid fuel use and long‐duration cooking associated with increased prevalence of depressive and anxiety symptoms were only observed in individuals without kitchen ventilation. Kitchen ventilation may attenuate the positive associations of solid fuel use and long‐duration cooking with the prevalence of depressive and anxiety symptoms, which suggested popularizing clean fuel and promoting kitchen ventilation may be effective strategies to improve mental health related to household air pollution sourced from solid fuel use and long‐duration cooking.

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Section: Discussionmentioning

confidence: 99%

Effect modification of kitchen ventilation on the associations of solid fuel use and long‐duration cooking with the increased prevalence of depressive and anxiety symptoms: The Henan Rural Cohort Study

et al. 2022

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“…or not being able to cook [30] . Besides, women pay more attention to health and wellness than men in terms of dietary nutrition and lifestyle.…”

Section: Discussionmentioning

confidence: 99%

“…Tehran Lipid and Glucose Study results showed that more fast food consumption was accompanied by increased in TG levels and TG to HDL-C ratio after three years of follow-up [32] . As the frequency of FAFH increases, there is a corresponding decrease in the frequency of home cooking, and recent studies have shown that teens with low home cooking frequency have lower HDL cholesterol compared with teens with high home cooking frequency (β = -6.15, 95% CI: -11.2, 1.07) [30] . FAFH provides consumers with more food choices, but manufacturers ignore nutrition in pursuit of taste, so FAFH consumers should pay more attention to dietary nutrition.…”

Section: Discussionmentioning

confidence: 99%

Gender-specific relationship between frequency of food-away-from-home with serum lipid levels and dyslipidemia in Chinese rural adults

Wang

Liu

Dong

et al. 2022

Preprint

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ObjectivePrevious studies have explored the relationship of food-away-from-home (FAFH) with metabolic diseases, including obesity, diabetes, etc. However, the association between the frequency of FAFH and dyslipidemia remained unclear, especially for rural populations. This study aimed to explore the relationship of FAFH frequency with serum lipid levels and dyslipidemia in rural Chinese adults.MethodsA total of 29,479 adults aged 18–79 were recruited from the Henan Rural Cohort Study. Information on FAFH frequency was collected using a validated questionnaire. Serum total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were measured by the enzymatic method. Multiple linear regression and logistic regression models were used to explore the association of FAFH frequency with serum lipid levels and dyslipidemia, respectively. Mediation analysis was used to explore whether BMI mediated the relationship between FAFH and dyslipidemia.ResultsFAFH frequency was significantly associated with higher levels of TC, TG, LDL-C, and lower HDL-C (P < 0.05). Compared with the 0 FAFH times/week group, the multivariate odds ratios (OR) and 95% confidence interval (95% CI) of the groups with 8–11 FAFH times/week for dyslipidemia were 1.991 (1.569, 2.526) in men, and those who consumed 8–11 FAFH times/week was significantly associated with high TC (OR: 1.928, 95% CI: 1.247, 2.980), high TG (OR: 1.723, 95% CI: 1.321, 2.247) and high LDL-C (OR: 1.875, 95% CI: 1.215, 2.893), while positively associated with low HDL-C (OR: 1.513, 95% CI: 1.168, 1.959). In addition, BMI played a fully mediating role between FAFH and dyslipidemia in men.ConclusionFAFH was significantly associated with a higher risk of dyslipidemia and increased risk of abnormal serum lipid levels in rural China, especially in men. The relationship between FAFH and dyslipidemia was fully mediated by BMI in men. The findings provide new evidence for improving dietary quality and preventing dyslipidemia, especially in low- and middle-income settings.Clinical Trial RegistrationThe Henan Rural Cohort Study has been registered at the Chinese Clinical Trial Register (Registration number: ChiCTR-OOC-15006699).

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“…The five response items were: 'almost every day', '4-5 days/week', '2-3 days/week', 'a few days/month', and 'rarely'. We defined <3 times a week as low frequency of home cooking because it was reported to be associated with child obesity and cardiovascular risk [12,13].…”

Section: Frequency Of Home Cookingmentioning

confidence: 99%

“…Beyond dietary outcomes, a population-based study in the United Kingdom showed that more frequent consumption of home-cooked meals was associated with a greater likelihood of having normal weight and body fat status among adults [11]. Studies on Japanese children and adolescents showed that infrequent home cooking was associated with obesity, higher blood pressure, and lower high-density lipoprotein-cholesterol [12,13].…”

Section: Introductionmentioning

confidence: 99%

Associations of Caregiver Cooking Skills with Child Dietary Behaviors and Weight Status: Results from the A-CHILD Study

et al. 2021

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We examined whether caregiver cooking skills were associated with frequency of home cooking, child dietary behaviors, and child body weight status in Japan. We used cross-sectional data from the 2018 Adachi Child Health Impact of Living Difficulty study, targeting primary and junior high school students aged 9–14 years in Adachi City, Tokyo, Japan (n = 5257). Caregiver cooking skills were assessed using a scale with good validity and reliability modified for use in Japan. Child heights and weights derived from school heath checkup data were used to calculate WHO standard body mass index z-scores. After adjusting for potential confounders, caregivers with low-level cooking skills were 4.31 (95% confidence interval (CI): 2.68–6.94) times more likely to have lower frequency of home cooking than those with high level of cooking skills. Children with low-level caregiver cooking skills were 2.81 (95% CI: 2.06–3.84) times more likely to have lower frequency of vegetable intake and 1.74 (95% CI: 1.08–2.82) times more likely to be obese. A low level of caregiver cooking skills was associated with infrequent home cooking, unhealthy child dietary behaviors, and child obesity.

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Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study

Cited by 9 publications

References 46 publications

Effect modification of kitchen ventilation on the associations of solid fuel use and long‐duration cooking with the increased prevalence of depressive and anxiety symptoms: The Henan Rural Cohort Study

Effect modification of kitchen ventilation on the associations of solid fuel use and long‐duration cooking with the increased prevalence of depressive and anxiety symptoms: The Henan Rural Cohort Study

Gender-specific relationship between frequency of food-away-from-home with serum lipid levels and dyslipidemia in Chinese rural adults

Associations of Caregiver Cooking Skills with Child Dietary Behaviors and Weight Status: Results from the A-CHILD Study

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