文章基本信息

标题：Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study
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作者：Yukako Tani ; Takeo Fujiwara ; Aya Isumi 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：12
页码：3845-3855
DOI：10.3390/nu12123845
出版社：MDPI Publishing
摘要：This study aimed to investigate the association between the frequency of home cooking and cardiovascular disease risk among Japanese adolescents. We used cross-sectional data on adolescents from the 2018 Adachi Child Health Impact of Living Difficulty study, which targeted junior high school students aged 13–14 years in Adachi, Tokyo, Japan. Frequency of home cooking by 553 caregivers was assessed via questionnaire and classified as high (almost daily), medium (4–5 days/week), or low (≤3 days/week). Cardiovascular disease risk factors included blood pressure, serum cholesterol (total, LDL, and HDL), hemoglobin A1c, and body mass index. Multiple linear regression analysis revealed that adolescents exposed to a low frequency of home cooking showed higher diastolic blood pressure (β = 3.59, 95% confidence interval [CI]: 0.42 to 6.75) and lower HDL cholesterol (β = −6.15, 95% CI: −11.2 to −1.07) than those exposed to a high frequency of home cooking, adjusting for adolescents’ sex, household income, and parental comorbidity. Future studies are needed to clarify the causal relationship and mechanisms through which home cooking influences adolescents’ cardiovascular health.
关键词：adolescents; home cooking; meal preparation; blood pressure; serum cholesterol; overweight adolescents ; home cooking ; meal preparation ; blood pressure ; serum cholesterol ; overweight