Revisiting the associations between cooking oils and survival among older people in China: A nationwide, community-based, prospective cohort study.

Cooking with lard was associated with significantly longer CVD-specific survival compared to vegetable oils in multivariate analysis.

• Accelerated failure time (AFT) model yielded a time ratio (TR) of 1.44 (95% CI: 1.08-1.91) for CVD-specific survival when comparing lard to vegetable oils.
• Kaplan-Meier analysis showed CVD-specific survival probability of 93.9% for lard users vs. 88.2% for vegetable oil users (log-rank p < 0.001).
• The association remained significant after adjustment in multivariate AFT models.
• Follow-up period was a median of 3.5 years (IQR: 2.4-4.2 years).

Cooking with lard was not significantly associated with overall survival compared to vegetable oils.

• Adjusted TR for overall survival (OS) was 1.06 (95% CI: 0.95-1.18).
• Kaplan-Meier log-rank p = 0.076 for OS, indicating no statistically significant difference between lard and vegetable oil groups.
• During the follow-up, 2064 (38.4%) total deaths were recorded out of 5372 participants.

Cooking with lard was not significantly associated with non-CVD-specific survival compared to vegetable oils.

• Adjusted TR for non-CVD-specific survival was 1.08 (95% CI: 0.93-1.26).
• Kaplan-Meier log-rank p = 0.210 for non-CVD-specific survival.
• 1229 non-CVD deaths were recorded during follow-up.

The study cohort consisted of older adults in China with a high median age and a substantial proportion of deaths during follow-up.

• A total of 5372 older participants were included from the 2014 wave of the Chinese Longitudinal Healthy Longevity Survey (CLHLS).
• Median age was 85.0 years (IQR: 77.0-93.0); 46.1% were male.
• 2064 (38.4%) deaths were recorded, including 433 CVD deaths, 1229 non-CVD deaths, and 402 deaths with unknown causes.
• Follow-up was from 2014 to 2018 with a median follow-up of 3.5 years (IQR: 2.4-4.2 years).

Accelerated failure time (AFT) models were used as the primary analytical approach to assess associations between cooking oil type and survival outcomes.

• AFT models were chosen to analyze associations between cooking oils and overall survival, CVD-specific survival, and non-CVD-specific survival.
• The exposure variable was type of cooking oil: vegetable oils versus lard.
• Both univariate Kaplan-Meier analyses and multivariate AFT models were employed.
• Results were expressed as time ratios (TR) with 95% confidence intervals.