Forskning
Udskriv Udskriv
Switch language
Region Hovedstaden - en del af Københavns Universitetshospital
Udgivet

The impact of patients' involvement in cooking on their mortality and morbidity: a 19-year follow-up of patients diagnosed with type 2 diabetes mellitus

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

  1. A compulsory pop-up form reduces the number of vitamin D requests from general practitioners by 25 percent

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

  2. Point-of-care ultrasound for general practitioners: a systematic needs assessment

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

  3. Do callers to out-of-hours care misuse an option to jump the phone queue?

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

  4. Giving callers the option to bypass the telephone waiting line in out-of-hours services: a comparative intervention study

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Vis graf over relationer
Objective. This study explored the impact of involvement in cooking on long-term morbidity and mortality among patients newly diagnosed with type 2 diabetes mellitus (T2DM). Design and subjects. Data are from the population-based study Diabetes Care in General Practice. In baseline questionnaires, 1348 patients newly diagnosed with T2DM gave information on how frequently they consumed a warm main meal and how often they cooked it themselves. The selected patients were followed up for 19 years in the Danish National Patient Registry and the Danish Register of Causes of Death. Main outcome measures. This study analysed the association between involvement in cooking and each of seven pre-specified outcomes was analysed in Cox regression models with stepwise adjustment for possible confounders and mediators. Results. 92% of the patients with T2DM consumed a warm main meal = five times per week. Among these, women who cooked for themselves less than once a week had a higher risk of diabetes-related deaths (HR 1.86 [95% CI 1.03–3.35], p = 0.039) and stroke (HR 2.47 [95% CI 1.08–5.65], p = 0.033), after adjustment for confounders. For men, infrequent cooking was not related to increased risk for the outcomes investigated. Conclusions. In patients newly diagnosed with T2DM and with a regular intake of warm main meals, infrequent involvement in cooking was associated with an increased risk of diabetes-related death and stroke for women, but not for men. General practitioners should pay special attention to managing diabetes treatment in female patients newly diagnosed with T2DM who report infrequent involvement in cooking.
OriginalsprogEngelsk
TidsskriftScandinavian Journal of Primary Health Care
Vol/bind33
Udgave nummer1
Sider (fra-til)33-9
Antal sider7
ISSN0281-3432
DOI
StatusUdgivet - mar. 2015

ID: 46353166