Abstract
Background
Dining out is a popular activity worldwide. Evidence on the association between eating
meals away from home and long-term health outcomes is still limited.
Objective
The objective of this study was to examine the association of frequency of eating
meals prepared away from home with all-cause and cause-specific mortality.
Participants/setting
This study included 35,084 adults aged 20 years or older from the National Health
and Nutritional Examination Survey 1999-2014, who reported their dietary habits including
frequency of eating meals prepared away from home in a questionnaire during face-to-face
household interviews.
Main outcome measures
All-cause mortality, cardiovascular mortality, and cancer mortality were ascertained
by linkage to death records through December 31, 2015.
Statistical analyses performed
Multivariable Cox proportional hazards models were used to estimate adjusted hazard
ratios of mortality from all-cause, cardiovascular, and cancer mortality.
Results
During 291,475 person-years of follow-up, 2,781 deaths occurred, including 511 deaths
from cardiovascular disease and 638 death from cancer. After adjustment for age, sex,
race/ethnicity, socioeconomic status, dietary and lifestyle factors, and body mass
index, the hazard ratio of mortality among participants who ate meals prepared away
from home very frequently (2 meals or more per day) compared with those who seldom
ate meals prepared away from home (fewer than 1 meal/wk) was 1.49 (95% CI 1.05 to
2.13) for all-cause mortality, 1.18 (95% CI 0.55 to 2.55) for cardiovascular mortality,
and 1.67 (95% CI 0.87 to 3.21) for cancer mortality.
Conclusions
Frequent consumption of meals prepared away from home is significantly associated
with increased risk of all-cause mortality. The association of eating meals prepared
away from home with cardiovascular mortality and cancer mortality warrants additional
investigation.
Keywords
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Biography
Y. Du is a PhD candidate, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City.
Biography
S. Rong is an associate professor, Department of Nutrition and Food Hygiene, School of Public Health, Medical College, Wuhan University of Science and Technology, Wuhan, China.
Biography
Y. Sun is a postdoctoral research scholar, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City.
Biography
B. Liu is a postdoctoral research scholar, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City.
Biography
Y. Wu is a PhD candidate, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City.
Biography
L. G. Snetselaar is a professor and chair, Preventive Nutrition Education, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City.
Biography
R. B. Wallace is a professor and Irene Ensminger Stecher Professorship in Cancer Research, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City.
Biography
W. Bao is an assistant professor, Department of Epidemiology, College of Public Health, University of Iowa, Iowa City, and a member, Obesity Research and Education Initiative, and Fraternal Order of Eagles Diabetes Research Center, University of Iowa, Iowa City.
Article info
Publication history
Published online: March 25, 2021
Accepted:
January 15,
2021
Received:
March 10,
2020
Footnotes
Supplementary materials: Table 3 is available at www.jandonline.org
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
AUTHOR CONTRIBUTIONS Y. Du and W. Bao contributed to the conception and design of the study. Y. Du analyzed data and wrote the paper. All authors contributed to the acquisition, analysis, or interpretation of the data, and revised the manuscript for important intellectual content. W. Bao had primary responsibility for final content. All authors read and approved the final manuscript.
Identification
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© 2021 by the Academy of Nutrition and Dietetics.
