本研究旨在探讨中国成年人全因死亡率和中风的饮食习惯和生活方式因素之间的个体关联和综合关联。我们开展了一项全国性、多中心、前瞻性队列研究，涉及 10,008 名参与者，收集了生活方式、代谢状态、饮食习惯、生活行为。随后进行了 10 年的随访，最终纳入了 7,612 名参与者。我们采用 Spearman 相关分析、限制三次样条回归和 Cox 回归分析来评估结果事件、饮食习惯和生活方式之间的联系。每周每多吃一份豆类，所有以下疾病的风险都会略有下降：导致死亡（HR：0.91，95% CI：0.83-0.99）。与从未吸烟者相比，当前吸烟者的中风风险比为 2.24（1.48，3.37）。适当摄入特定饮食因素和某些生活习惯与减少中风有关：果汁饮料为 0.51（0.34，0.87），动物内脏为 0.58（0.32，1.04）。每周食用至少 21 份蔬菜（0.72，0.53-0.98）、0-1 份油炸食品（0.58，0.38-0.90）和至少 1 份碳酸饮料（0.51，0.28-0.92）与中风风险降低。研究发现吸烟与中风风险增加有关。摄入较多的果汁饮料和动物内脏与中风风险降低相关。相反，豆类摄入量较高与总体死亡率风险降低相关。研究发现，食用适量的蔬菜、油炸食品和碳酸饮料可能会降低中风的风险。总的来说，这些发现强调了制定有利于中国民众健康的定制饮食干预措施的重要性。© 2024 S. Karger AG，巴塞尔。

This study aimed to examine the individual and combined associations between dietary habits and lifestyle factors concerning all-cause mortality and stroke in Chinese adults.We conducted a nationwide, multicenter, prospective cohort study involving 10,008 participants, gathering baseline data on lifestyle, metabolic status, dietary habits, and living behaviors. Subsequently, a 10-year follow-up was performed, resulting in the inclusion of 7,612 participants in this study. We employed Spearman correlation analysis, restricted cubic spline regression, and Cox regression analysis to evaluate the connections between outcome events, dietary habits, and lifestyle.For each additional serving of pulses consumed per week, there was a slight decrease in the risk of all-cause mortality (HR: 0.91, 95% CI: 0.83-0.99). The hazard ratios for stroke were 2.24 (1.48, 3.37) for current smokers, in comparison to individuals who had never smoked. Appropriate intake of specific dietary factors and certain lifestyle habits were associated with reduced stroke: fruit drinks at 0.51 (0.34, 0.87), and animal viscera at 0.58 (0.32, 1.04). Weekly consumption of at least 21 servings of vegetables (0.72, 0.53-0.98), 0-1 serving of fried food (0.58, 0.38-0.90), and at least 1 serving of carbonated beverages (0.51, 0.28-0.92) was associated with a reduced risk of stroke.Smoking was found to be linked to an increased risk of stroke. A higher intake of fruit drinks and animal viscera was associated with a reduced risk of stroke. In contrast, a higher intake of beans was associated with a decreased risk of overall mortality. Consuming an appropriate amount of vegetables, fried foods, and carbonated drinks was found to potentially lower the risk of stroke. Collectively, these findings underscore the importance of developing tailored dietary interventions conducive to the Chinese populace's health.© 2024 S. Karger AG, Basel.