Dietary patterns and further survival in Japanese centenarians

Kenichiro Shimizu, Sumie Takeda, Hiroyasu Noji, Nobuyoshi Hirose, Yoshinori Ebihara, Yasumichi Arai, Michiyo Hamamatsu, Susumu Nakazawa, Yasuyuki Gondo, Kanoko Konishi

研究成果: Article査読

13 被引用数 (Scopus)


We have previously reported that centenarians (persons≧100 y old) in Tokyo prefer dairy products. Dietary preferences may be associated with longevity. The aim of the present study was to investigate the relationship between dietary patterns and further survival in centenarians. During 1992-1999, we examined the dietary practices of 104 centenarians (29 men and 75 women; mean age, 100.3 ± 0.9 y) who lived in the Tokyo metropolitan area. Dietary patterns were classified by k-means cluster analysis. As clinical co-variables, we considered activities of daily living, cognitive function, nutritional status, presence of important disease, gender, and age at the time of the initial survey. Survival data were recorded yearly until 2001, and then tested with Kaplan-Meier analysis and the log rank statistic. Four dietary patterns were identified: a pattern preferring vegetables (n = 33), a pattern preferring dairy products (n = 26), a pattern preferring beverages (n = 10), and a pattern preferring cereals (n = 35). No clinical variables differed between the four dietary patterns. In 2001, 28 centenarians were still alive. The survival rate for those preferring dairy products was the highest of the four dietary patterns; in particular, being significantly higher than the pattern preferring beverages (p = 0.048). A dietary pattern preferring dairy products was associated with increased survival in Tokyo-area centenarians.

ジャーナルJournal of nutritional science and vitaminology
出版ステータスPublished - 2003 4

ASJC Scopus subject areas

  • 医学(その他)
  • 栄養および糖尿病


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