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Nutritional Epidemiology (Poster Session)

(P13-066-24) Nut Consumption and Risks of All-Cause, Cardiovascular Disease, and Cancer Mortality: Results from Two Cohorts of Korean Genome and Epidemiology Study

Sunday, June 30, 2024
11:45 AM – 12:45 PM CT
Location: Poster Board 455

    Presenting Author(s)

  • Hye Ran Shin, Ph.D

    Researcher
    Hannam University
    Daejeon, Taejon-jikhalsi, Republic of Korea

    • Co-Author(s)

  • SS

    SuJin Song

    Assistant Professor
    Department of Food and Nutrition, Hannam University
    Daejeon, Taejon-jikhalsi, Republic of Korea

Disclosure(s):
Hye Ran Shin, Ph.D: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: The relationship between nut consumption and risk of mortality remains unclear. This study aimed to examine the association between nut consumption and risks of all-cause, cardiovascular disease, and cancer mortality among Koreans.

Methods: Data from two cohorts (the Ansan-Ansung cohort and the Health-Examinees cohort) of the Korean Genome and Epidemiology Study were used. A total of 114,140 individuals aged 40–79 years (mean age; 52.8 years) were included in the data analyses. Nut consumption was assessed using a validated semi-quantitative food frequency questionnaire and categorized into four groups; non-consumers, < 1 serving/week (wk), 1–2 servings/wk, and ≥2 servings/wk. Mortality outcomes were determined based on 2001–2021 death records by Statistics Korea. Cox proportional hazard regression analysis was used to calculate the hazard ratios (HRs) and 95% confidence intervals (CIs) of mortality.

Results: During a mean follow-up of 12.3 years, 4,559 deaths were recorded. In the multivariable Cox regression model adjusting for sex, age, body mass index, income, education, smoking, alcohol consumption, physical activity, energy intake, and chronic disease status, HR for all-cause mortality was 0.88 (95% CI=0.77–1.00, p-trend=0.006) for nut consumption of ≥ 2 servings/wk compared to non-consumers. Multivariable HRs for cardiovascular disease mortality were 0.81 (95% CI=0.69–0.95) for consuming < 1 serving/wk, 0.63 (95% CI=0.45–0.87) for consuming 1–2 servings/wk, and 1.01 (95% CI=0.76–1.35) for consuming ≥2 servings/wk (p-trend=0.061), as compared with non-consumers. No association was observed between nut consumption and cancer mortality.

Conclusions: Our results indicate that nut consumption appears to reduce the risks for all-cause and cardiovascular disease mortality, suggesting that incorporation of nuts in a diet can be encouraged among Koreans.

Funding Sources: This research was supported by a grant from the National Research Foundation, funded by the Korean Government (Ministry of Science and ICT), with the grant number 2022R1C1C1002905.