Seafood intake in childhood/adolescence and the risk of obesity: results from a Nationwide Cohort Study

Zhang, Tianyue; Ye, Hao; Pang, Xiaoqin; Liu, Xiaohui; Hu, Yepeng; Wang, Yuanyou; Zheng, Chao; Jiao, Jingjing; Xu, Xiaohong

doi:10.1186/s12937-024-00986-6

Nutrition Journal

Table 2 Hazard ratios (95% CI) of seafood consumption for the risk of overweight/abdominal obesity in CHNS 1997–2011

From: Seafood intake in childhood/adolescence and the risk of obesity: results from a Nationwide Cohort Study

	Dietary seafood intake (g·2000 kcal-1d-1)
	Non-consumer	Low-consumer	High-consumer	P-trend
Seafood-overweight/obesity analysis
Total seafood
Range (g·2000 kcal-1d-1)	0	0 ~ 37.4	> 37.4
Cases/n	196/1047	110/579	98/580
Person-years	7357	5131	4667
Model 1	1 (Ref.)	0.77 (0.61–0.97)	0.78 (0.61–0.99)	0.023
Model 2	1 (Ref.)	0.68 (0.53–0.87)	0.64 (0.49–0.84)	< 0.001
Model 3	1 (Ref.)	0.70 (0.54–0.89)	0.65 (0.49–0.85)	< 0.001
Boiled seafood
Range (g·2000 kcal-1d-1)	0	0 ~ 28.9	> 28.9
Cases/n	267/1410	85/398	52/398
Person-years	10,376	3588	3191
Model 1	1 (Ref.)	0.88 (0.69–1.13)	0.63 (0.47–0.85)	0.003
Model 2	1 (Ref.)	0.63 (0.47–0.85)	0.57 (0.42–0.78)	< 0.001
Model 3	1 (Ref.)	0.88 (0.68–1.14)	0.57 (0.42–0.78)	< 0.001
Stir-fried seafood
Range (g·2000 kcal-1d-1)	0	0 ~ 21.2	> 21.2
Cases/n	297/1652	56/277	51/277
Person-years	12,298	2689	2168
Model 1	1 (Ref.)	0.86 (0.64–1.14)	1.04 (0.77–1.40)	0.847
Model 2	1 (Ref.)	0.75 (0.55–1.01)	0.86 (0.62–1.18)	0.145
Model 3	1 (Ref.)	0.76 (0.56–1.02)	0.86 (0.62–1.18)	0.150
Seafood-abdominal-obesity analysis
Total seafood
Range (g·2000 kcal-1d-1)	0	0 ~ 38.2	> 38.2
Cases/n	176/1078	108/589	97/589
Person-years	7786	5158	4781
Model 1	1 (Ref.)	0.95 (0.75–1.21)	0.90 (0.71–1.16)	0.418
Model 2	1 (Ref.)	0.77 (0.59–0.99)	0.72 (0.55–0.94)	0.013
Model 3	1 (Ref.)	0.78 (0.61–1.01)	0.74 (0.56–0.97)	0.024
Boiled seafood
Range (g·2000 kcal-1d-1)	0	0 ~ 28.9	> 28.9
Cases/n	245/1440	70/408	66/408
Person-years	10,780	3683	3262
Model 1	1 (Ref.)	0.85 (0.65–1.11)	0.88 (0.67–1.16)	0.250
Model 2	1 (Ref.)	0.78 (0.59–1.03)	0.74 (0.56–0.99)	0.022
Model 3	1 (Ref.)	0.82 (0.62–1.08)	0.77 (0.58–1.03)	0.046
Stir-fried seafood
Range (g·2000 kcal-1d-1)	0	0 ~ 21.4	> 21.4
Cases/n	270/1674	64/291	47/291
Person-years	12,521	2894	2310
Model 1	1 (Ref.)	1.05 (0.80–1.38)	1.00 (0.73–1.36)	0.920
Model 2	1 (Ref.)	0.88 (0.66–1.17)	0.87 (0.63–1.20)	0.304
Model 3	1 (Ref.)	0.90 (0.67–1.20)	0.88 (0.64–1.22)	0.361

Model 1 adjusted for age and gender (male, female). Model 2 further adjusted for nationality (Han, non-Han), income (tertiles), education (primary school, middle school, high school, college and above, missing), area (north, east, south central, south west), urbanization score (tertiles), physical activity (very light to light, moderate, heavy to very heavy), smoking (current, former, never), drinking (yes, no), baseline BMI group (quartiles, only in overweight/obesity analysis), baseline waist circumference group (only in abdominal-obesity analysis), seafood intake in remaining cooking method (in cooking-method analysis). Model 3 further adjusted for energy intake (tertiles), AHEI (tertiles)

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