Vegetarian diet and likelihood of becoming centenarians in Chinese adults aged 80 y or older: a nested case-control study
Year: 2025
Type: article
Language: en
Topic: Agriculture Sustainability and Environmental Impact
Authors and affiliations:
raw_author_name: Yaqi Li
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai, China
Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai 200032, China
raw_author_name: Kaiyue Wang
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai, China
Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai 200032, China
raw_author_name: Yuebin Lv
raw_affiliation_strings: China CDC Key Laboratory of Environment and Population Health, National Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing, China
National Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 102206, China
raw_author_name: Guliyeerke Jigeer
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai, China
Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai 200032, China
raw_author_name: Yilun Huang
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai, China
Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai 200032, China
raw_author_name: Xiuhua Shen
raw_affiliation_strings: Department of Clinical Nutrition, Xinhua Hospital, Shanghai JiaoTong University School of Medicine, Shanghai, China
Department of Clinical Nutrition, Xinhua Hospital, Shanghai JiaoTong University School of Medicine, Shanghai 200025, China
raw_author_name: Xiaoming Shi
raw_affiliation_strings: China CDC Key Laboratory of Environment and Population Health, National Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing, China. Electronic address: shixm@chinacdc.cn
National Institute of Environmental Health, Chinese Center for Disease Control and Prevention, Beijing 102206, China. Electronic address: shixm@chinacdc.cn
raw_author_name: Xiang Gao
raw_affiliation_strings: Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai, China. Electronic address: xiang_gao@fudan.edu.cn
Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Zhongshan Hospital, Fudan University, Shanghai 200032, China. Electronic address: xiang_gao@fudan.edu.cn