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@ARTICLE{Chen:275919,
      author       = {H. Chen and J. Shen and J. Xuan and A. Zhu$^*$ and J. S. Ji
                      and X. Liu and Y. Cao and G. Zong and Y. Zeng and X. Wang
                      and C. Yuan},
      title        = {{P}lant-based dietary patterns in relation to mortality
                      among older adults in {C}hina.},
      journal      = {Nature aging},
      volume       = {2},
      number       = {3},
      issn         = {2662-8465},
      address      = {London},
      publisher    = {Nature Research},
      reportid     = {DKFZ-2023-00907},
      pages        = {224 - 230},
      year         = {2022},
      abstract     = {A plant-based dietary pattern has been recommended for its
                      potential health and environmental benefits, but its
                      relation to mortality warrants further exploration1. We
                      examined this association among 13,154 adults aged 65 years
                      and older $(57.4\%$ female) in the Chinese Longitudinal
                      Healthy Longevity Survey (CLHLS). The overall plant-based
                      diet index (PDI), healthful plant-based diet index (hPDI)
                      and unhealthful plant-based diet index (uPDI) were
                      calculated using dietary data collected by a simplified food
                      frequency questionnaire (FFQ). Compared with the lowest
                      quintile, participants in the highest quintile of PDI and
                      hPDI had a decreased risk of all-cause mortality (hazard
                      ratio (HR) = 0.92; $95\%$ confidence interval (CI) 0.86,
                      0.98 for PDI; HR = 0.81, $95\%$ CI, 0.76, 0.87 for hPDI),
                      whereas participants with the highest uPDI scores had a
                      $17\%$ $(95\%$ CI, $9\%,$ $26\%)$ increased risk. Among
                      plant foods, fresh fruits, fresh vegetables, legumes,
                      garlic, nuts and tea were the main protective contributors,
                      whereas preserved vegetables and sugar were associated with
                      a higher risk of mortality. These findings support the
                      beneficial roles of overall and healthful plant-based
                      dietary patterns. The quality, and not only quantity, of
                      plant foods should be emphasized in relevant public health
                      recommendations.},
      keywords     = {Humans / Aged / Diet, Vegetarian / Diet / Vegetables /
                      Plants / Diet, Healthy},
      cin          = {C070},
      ddc          = {610},
      cid          = {I:(DE-He78)C070-20160331},
      pnm          = {313 - Krebsrisikofaktoren und Prävention (POF4-313)},
      pid          = {G:(DE-HGF)POF4-313},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:37118372},
      doi          = {10.1038/s43587-022-00180-5},
      url          = {https://inrepo02.dkfz.de/record/275919},
}