Study on Restaurant Food Consumption and Mortality Risk

Introduction

A recent article published in PLoS ONE discusses a study conducted by researchers in the United States examining the potential link between frequent consumption of restaurant food and an increased risk of death. Dining at restaurants is prevalent in the U.S. due to factors such as convenience and social interaction. However, meals served in restaurants tend to be energy-dense, high in fats and sodium, and lower in essential nutrients, suggesting that regular consumption might lead to adverse health consequences.

Research Background

To date, limited studies have explored the relationship between restaurant food consumption and various health indicators, including body weight, HDL cholesterol, glucose levels, and insulin levels. Notably, no published research has specifically addressed the correlation between the frequency of eating restaurant food and the risk of cardiometabolic and all-cause mortality.

Methodology of the Study

In the article, researchers conducted an observational prospective cohort study to investigate the association between restaurant food intake and mortality risk. They utilized data from the National Health and Nutrition Examination Surveys (1999-2004) and linked it to mortality data from the National Center for Health Statistics. The study focused on participants aged 40 and older at baseline, excluding pregnant and lactating women, as well as those missing information on biomarkers, restaurant food consumption frequency, or mortality follow-up.

Alongside mortality analysis, the researchers assessed various cardiometabolic and nutritional biomarkers, including total and HDL cholesterol, triglycerides, glucose, insulin, C-reactive protein, folate, carotenoids, and vitamins C, D, and E.

Study Findings

The study revealed that over one-third of respondents reported consuming restaurant food at least three times a week, while just over 10% indicated they never ate out. Frequent restaurant dining was more prevalent among men, non-Hispanic whites, individuals aged 40 to 59, those with higher BMI, education, and income, as well as current drinkers and individuals without chronic diseases.

Mortality Analysis Results

After adjusting for confounding variables, the analysis did not find a significant connection between the frequency of eating restaurant food and mortality rates, including both cardiometabolic-related and all-cause deaths. Additionally, the examination of other metabolic biomarkers showed no association with restaurant food consumption frequency. Although a decline in certain nutritional biomarkers, such as folate and carotenoids, was noted with increased restaurant food intake, no link was established with vitamins C, D, and E.

Study Contributions and Limitations

This study is the first to examine the relationship between restaurant food consumption and mortality risk, as previous research primarily focused on conditions like type-2 diabetes and gestational diabetes. The study’s strengths include its nationally representative sample, comprehensive baseline data, and assessment of multiple confounding factors.

However, limitations exist, including the observational design, the absence of repeated assessments of restaurant food exposure, and the potential for unaccounted latency in metabolic diseases, which may not have been captured within the nine-year follow-up period.

Conclusion

Overall, the findings of this study did not establish a direct association between frequent consumption of restaurant food and increased risks of cardiometabolic or all-cause mortality. Despite the noted correlation between frequent restaurant dining and poorer dietary quality, the implications for health outcomes remain inconclusive.

Author

Written by Maggie Leung, PharmD

Reference

Kant, A. K., & Graubard, B. I. (2018). A prospective study of frequency of eating restaurant prepared meals and subsequent 9-year risk of all-cause and cardiometabolic mortality in US adults. Plos One, 13(1). doi:10.1371/journal.pone.0191584