Association of cooking water with the health of middle-aged and elderly Chinese individuals: evidence from a national household longitudinal survey
2022
Zhang, Hongli | Jiang, Zeshun | Yan, Kangkang | Yu, Zhenfan | Sun, Jian | Li, Jiangping
Little evidence has demonstrated the association between health conditions and cooking water. The purpose of this study was to explore the relationship, using a representative sample of 10,531 subjects selected from the China Family Panel Study (CFPS). The usage rate of surface-exposed water showed a slight upward trend from 2010 to 2018. The adjusted odds ratio (OR) of chronic diseases with surface-exposed and well water was 1.140 (95% CI: 0.989–1.315) and 0.902 (95% CI: 0.839–0.969), respectively, with reference to tap/purified water. Surface-exposed water increased the likelihood of a worsening health change by 25.5% (OR: 1.255; 95% CI: 1.123–1.411), while well water was associated with poor self-rated health (OR: 1.169; 95% CI: 1.094–1.249). As such, surface-exposed water was associated with chronic diseases and worsening changes in health, and well water was negatively associated with chronic diseases. Although efforts to improve quality of drinking water have been made in China for decades, our conclusions reveal that water quality still remains a critical public livelihood issue among middle-aged and elderly populations. More in-depth research is required on whether the disinfection ingredients of tap water may increase the risk for chronic disease.
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