Edible mushroom intake and risk of all-cause and cause-specific mortality: results from the Korean Genome and Epidemiology Study (KoGES) Cohort
DC Field | Value | Language |
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dc.contributor.author | Jung, Hyein | - |
dc.contributor.author | Shin, Jiae | - |
dc.contributor.author | Lim, Kyungjoon | - |
dc.contributor.author | Shin, Sangah | - |
dc.date.accessioned | 2024-02-27T10:01:14Z | - |
dc.date.available | 2024-02-27T10:01:14Z | - |
dc.date.issued | 2023-10 | - |
dc.identifier.issn | 2042-650X | - |
dc.identifier.issn | 2042-6496 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/72518 | - |
dc.description.abstract | Mushroom is rich in protein, fiber, vitamins, and essential amino acids. A relationship between mushroom consumption and a lower all-cause mortality risk has been reported. This study aimed to examine the association of mushroom consumption with all-cause and cause-specific mortality. Data were extracted from the Korean Genome and Epidemiology Study cohort. Mortality outcomes were confirmed from 2001-2020 death records provided by the Korea National Statistical Office. Mushroom intake was assessed using food frequency questionnaires and categorized into four groups: none, <1 serving per week, 1-3 servings per week, and & GE;3 servings per week. Cox proportional hazard regression was used to calculate the hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality. The 152 828 participants & GE;40 years had a mean age of 53.7 years. Over a mean 11.6-year follow-up, 7085 deaths were recorded. In men, consuming <1 and 1-3 servings per week of mushroom was associated with lower risks of all-cause (HR = 0.858, 95% CI = 0.793-0.929; HR = 0.902, 95% CI = 0.819-0.993) and cardiovascular disease (CVD) (HR = 0.767, 95% CI = 0.632-0.930; HR = 0.762, 95% CI = 0.601-0.967) mortality than non-consumption. In women, consuming <1 and 1-3 servings per week of mushrooms was associated with a lower risk of all-cause mortality (HR = 0.864, 95% CI = 0.784-0.952; HR = 0.869, 95% CI = 0.771-0.980) than non-consumption. This prospective cohort study demonstrated that low and medium mushroom consumption is associated with a lower risk of all-cause mortality in men and women. However, only men who consumed <1 and 1-3 servings per week of mushrooms exhibited a lower risk of CVD mortality. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ROYAL SOC CHEMISTRY | - |
dc.title | Edible mushroom intake and risk of all-cause and cause-specific mortality: results from the Korean Genome and Epidemiology Study (KoGES) Cohort | - |
dc.type | Article | - |
dc.identifier.doi | 10.1039/d3fo00996c | - |
dc.identifier.bibliographicCitation | FOOD & FUNCTION, v.14, no.19, pp 8829 - 8837 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 001064081400001 | - |
dc.identifier.scopusid | 2-s2.0-85171777551 | - |
dc.citation.endPage | 8837 | - |
dc.citation.number | 19 | - |
dc.citation.startPage | 8829 | - |
dc.citation.title | FOOD & FUNCTION | - |
dc.citation.volume | 14 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordPlus | CANCER-RISK | - |
dc.subject.keywordPlus | PREVENTION | - |
dc.subject.keywordPlus | HEALTH | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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