Protein-to-carbohydrate ratio is informative of diet quality and associates with all-cause mortality: Findings from the National Health and Nutrition Examination Survey (2007-2014)

Therese M C Wabo; Yifeng Wang; Rose M Nyamao; Wenjie Wang; Shankuan Zhu

doi:10.3389/fpubh.2022.1043035

Protein-to-carbohydrate ratio is informative of diet quality and associates with all-cause mortality: Findings from the National Health and Nutrition Examination Survey (2007-2014)

Front Public Health. 2022 Dec 22:10:1043035. doi: 10.3389/fpubh.2022.1043035. eCollection 2022.

Authors

Therese M C Wabo^{1

2}, Yifeng Wang^{1

2}, Rose M Nyamao^{3

4}, Wenjie Wang^{1

2}, Shankuan Zhu^{1

2}

Affiliations

¹ Chronic Disease Research Institute, The Children's Hospital, National Clinical Research Center for Child Health, School of Public Health, School of Medicine, Zhejiang University, Hangzhou, China.
² Department of Nutrition and Food Hygiene, School of Public Health, Zhejiang University, Hangzhou, China.
³ Department of Medical Microbiology and Parasitology, School of Medicine, Kenyatta University, Nairobi, Kenya.
⁴ Department of Microbiology, School of Basic Medical Sciences, Harbin Medical University, Harbin, China.

Abstract

Background: Dietary protein and carbohydrate intake and health outcomes have received extensive attention in recent years. However, the nutritional context in which these associations occur is less studied.

Objectives: We aimed to examine the dietary context associating protein-to-carbohydrate ratio and all-cause mortality in US adults.

Methods: Data from 17,814 adults enrolled in the 2007-2014 NHANES was analyzed. Information on mortality was obtained from the US mortality registry updated in December 2015. Diet quality was assessed using the Healthy Eating Index (HEI) and Total Nutrients Index (TNI). ANCOVA was used to test the mean differences in HEI and TNI scores across %E P:C quintiles. Linear regression examined the association of HEI and TNI with %E P:C. Cox proportional hazards regression evaluated the association between %E P:C and all-cause mortality. A restricted cubic spline examined the non-linear relationship between %E P:C and death.

Results: Low %E P:C was associated with lower HEI and TNI scores while higher %E P:C was associated with healthier HEI and TNI scores. HEI and TNI were positively associated with %E P:C (β = 0.22, 95% CI: 0.19-0.25, and β = 0.16, 95% CI: 0.14-0.18), respectively. Low %E P:C was associated with an increased risk of death from all-cause. The higher HRs (95% CIs) of all-cause mortality were 1.97(1.46-2.65), and 7.35 (2.57-21.03) in the second quintile for the age-sex-ethnicity model, and the fully adjusted model, respectively. There was a significant reverse U-shape relationship between %E P:C and all-cause mortality with P, non-linearity < 0.001.

Conclusion: This study indicates that a low %E P:C that gives emphasis to unhealthy foods increases the risk of death. Hence, it would be useful to consider the complete diet associated with protein intake when making dietary recommendations for populations.

Keywords: Healthy Eating Index; Total Nutrients Index; all-cause mortality; diet quality; protein-to-carbohydrate ratio.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Carbohydrates
Diet*
Diet, Healthy*
Nutrients
Nutrition Surveys

Substances

Carbohydrates