An association between diet quality index for Koreans (DQI-K) and total mortality in Health Examinees Gem (HEXA-G) study
2018
Lim, J., Seoul National University College of Medicine, Seoul, Republic of Korea | Lee, Y., Seoul National University College of Medicine, Seoul, Republic of Korea | Shin, S., Seoul National University College of Medicine, Seoul, Republic of Korea | Lee, H.W., Seoul National University College of Medicine, Seoul, Republic of Korea | Kim, C.E., Seoul National University College of Medicine, Seoul, Republic of Korea | Lee, J.K., Seoul National University College of Medicine, Seoul, Republic of Korea | Lee, S.A., Kangwon National University Scool of Medicine, Gangwon, Republic of Korea | Kang, D., Seoul National University College of Medicine, Seoul, Republic of Korea
BACKGROUND/OBJECTIVES: Diet quality scores or indices, based on dietary guidelines, are used to summarize dietary intake into a single numeric variable. The aim of this study was to examine the association between the modified diet quality index for Koreans (DQI-K) and mortality among Health Examinees-Gem (HEXA-G) study participants. SUBJECTS/METHODS: The DQI-K was modified from the original diet quality index. A total of 134,547 participants (45,207 men and 89,340 women) from the HEXA-G study (2004 and 2013) were included. The DQI-K is based on eight components: 1) daily protein intake, 2) percent of energy from fat, 3) percent of energy from saturated fat, 4) daily cholesterol intake, 5) daily whole-grain intake, 6) daily fruit intake, 7) daily vegetable intake, and 8) daily sodium intake. The association between all-cause mortality and the DQI-K was examined using Cox proportional hazard regression models. Hazard ratios and confidence intervals were estimated after adjusting for age, gender, income, smoking status, alcohol drinking, body mass index, and total energy intake. RESULTS: The total DQI-K score was calculated by summing the scores of the eight components (range 0-9). In the multivariable adjusted models, with good diet quality (score 0-4) as a reference, poor diet quality (score 5-9) was associated with an increased risk of all-cause mortality (hazard ratios = 1.23, 95% confidence intervals = 1.06-1.43). Moreover, a one-unit increase in DQI-K score resulted in a 6% higher mortality risk. CONCLUSIONS: A poor diet quality DQI-K score was associated with an increased risk of mortality. The DQI-K in the present study may be used to assess the diet quality of Korean adults.
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