Cooking and future risk of all-cause and cardiopulmonary mortality

Kuai Yu, Jun Lv, Gang Liu, Canqing Yu, Yu Guo, Ling Yang, Yiping Chen, Chaolong Wang, Zhengming Chen, Liming Li () and Tangchun Wu ()
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Kuai Yu: Tongji Medical College, Huazhong University of Science and Technology
Jun Lv: Peking University Health Science Center
Gang Liu: Tongji Medical College, Huazhong University of Science and Technology
Canqing Yu: Peking University Health Science Center
Yu Guo: Chinese Academy of Medical Sciences
Ling Yang: University of Oxford
Yiping Chen: University of Oxford
Chaolong Wang: Huazhong University of Science and Technology
Zhengming Chen: University of Oxford
Liming Li: Peking University Health Science Center
Tangchun Wu: Tongji Medical College, Huazhong University of Science and Technology

Nature Human Behaviour, 2023, vol. 7, issue 2, 200-210

Abstract: Abstract Cooking is practiced worldwide and is associated with multiple social, economic and environmental factors; thus, understanding cooking-related health effects would have broad public health implications. Here, we show that after an average 9.9 years of follow-up for 510,106 Chinese adults, always cooking with clean fuels was associated with lower risks of all-cause (0.90 [95% confidence interval 0.87–0.93]; P = 1.39 × 10−9), cardiovascular (0.83 [0.78–0.87]; P = 6.83 × 10−11) and respiratory (0.88 [0.79–0.99]; P = 0.026) mortality compared with non-cooking, of which 50.1% (14.5–85.6%) to 66.0% (38.5–85.8%) could be attributed to increased household physical activity. The mortality risks decreased with extended duration of cooking with clean fuels in dose–response manners, with the lowest hazard ratios of 0.74 (0.68–0.80; P = 1.20 × 10−13) for all-cause and 0.62 (0.55–0.71; P = 3.15 × 10−12) for cardiovascular mortality among never-smokers reported over 25 years of cooking. Our findings suggest lower future mortality risks may be gained only when cooking with clean fuels.

Date: 2023
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DOI: 10.1038/s41562-022-01486-5

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