Table 1.
Characteristics of included studies.
| First author, reference, year | Study design | Total number of subjects (age) | Dietary assessment | Methods defining dietary patterns | Dietary patterns and the main foods in the dietary pattern | Risk estimates (95%CI) |
|---|---|---|---|---|---|---|
| Luo et al. (2023) (19) | Cross-sectional study | 12,318 (aged 18–79 y) | FFQ | FA with varimax rotation |
Healthy pattern: vegetable, tubers, egg, legumes, and legume products Traditional pattern: pickled foods, meat, Chinese sauerkraut, and refined grain Animal foods pattern: animal organs, animal blood, preserved eggs, and processed meat products Sweet foods pattern: sugar-containing beverages, ice cream and candy, cake, fruit, or vegetable juice Tea-alcohol pattern: alcohol and alcoholic beverages, tea and tea beverages, and fish |
OR: 0.68 (0.43, 1.08) OR: 0.49 (0.32, 0.74) OR: 1.42 (0.98, 2.08) OR: 1.69 (1.18, 2.42) OR: 1.24 (0.83, 1.90) |
| Wu et al. (2023) (21) | Cross-sectional study | 84,653 (mean age: 51.7 y) | FFQ | PCA without varimax rotation |
Sichuan Basin pattern: fish/seafood, poultry, eggs, dairy products, and fresh fruits Yunnan-Guizhou Plateau pattern: animal oil, rice, salt, preserved vegetables, and alcohol Qinghai-Tibet Plateau pattern: coarse grain, wheat products, tubers, and tea |
OR: 1.05 (1.02–1.08) OR: 0.91 (0.88–0.94) OR: 1.02 (0.99–1.06) |
| Kong et al. (2023) (20) | Cross-sectional study | 3,383 (age: 9-17y) | FFQ | PCA with varimax rotation |
Ultra-processed: fried foods, drinks, snack foods, and processed meats Plant-based: nuts, dairy, fruits, whole grains, and pulses Meat-based: red meats, poultry, and refined grains Soup/seafood/egg: soup, fish and other seafood, and eggs Vegetarian: tubers, vegetables, soybeans, and soy products mushroom/animal organ: mushrooms, animal organs, and blood |
OR: 0.99 (0.76, 1.31) OR: 0.92 (0.69, 1.22) OR: 1.21 (0.85, 1.71) OR: 1.02 (0.79, 1.32) OR: 0.79 (0.59, 1.07) OR: 1.13 (0.88, 1.45) |
| Li et al. (2022) (45) | Cross-sectional study | 1,136 (age > 65 y) |
FFQ | PCA with varimax rotation |
Animal-based and processed food: refined rice and noodles, meat, and aquatic products Traditional food: whole grains, vegetables, and legume products 0vo-lacto vegetarian food: dairy products and fruits |
OR: 1.24 (0.73–2.11) OR: 0.67 (0.47–0.97) OR: 0.56 (0.39–0.79) |
| Yang et al. (2022) (14) | Cross-sectional study | 18,691 (mean age: 66.50 y) | FFQ | FA with varimax rotation |
Typical Chinese: wheat, rice, and coarse grain Modern Chinese: bacteria, legume products, and mixed beans Western: western staples, snacks, and soft beverage Animal products and alcohol: organ, red meat, and alcohol Tuber and fermented vegetables: fermented vegetables and tuber |
OR: 0.32 (0.28–0.37) OR: 0.81 (0.71–0.93) OR: 1.04 (0.93–1.17) OR: 1.49 (1.31–1.70) OR: 0.78 (0.69–0.88) |
| Zhou et al. (2022) (15) | Cross-sectional study | 4,855 (age > 18 y) | FFQ | PCA without varimax rotation |
Plant-based: fresh vegetables, fruits, dairy products, and legumes Processed food diet: snacks, desserts, and processed meats Animal diet: fish, shrimp, and meat |
OR: 0.70 (0.56–0.87) OR: 1.19 (0.96–1.46) OR: 1.40 (1.13–1.74) |
| Li et al. (2022) (16) | Cross-sectional study | 2,646 (mean age: 44.10 y) |
FFQ | PCA with varimax rotation |
Meat-based: Viscera, snacks and pastries, fish, shrimp, crab and shellfish, and fresh meat Plant-based: Mushrooms and algae, beans and their products, nuts, fruits, and vegetables Local special: marinated and smoked meat and grease |
OR: 1.39 (1.04–1.90) OR: 1.14 (0.86–1.50) OR: 0.87 (0.66–1.15) |
| Zhang et al. (2021) (17) | Cohort study | 20,766 (mean age: 39.91 y) | FFQ | PCA with varimax rotation |
Vegetables: celery, cucumber, Chinese cabbage, green leafy vegetables, and pumpkin Sweet food: strawberry, kiwi fruit, persimmon, grape, pineapple, Western-style pastry, and cakes Animal food: animal organs, animal blood, animal liver, preserved eggs, and sausage |
HR: 0.79 (0.72–0.87) HR: 1.22 (1.12–1.33) HR: 1.24 (1.13–1.37) |
| Shi et al. (2021) (18) | Cohort study | 8,429 (mean age: 51.0 y) | 3-day 24 h food record | PCA with varimax rotation |
Traditional southern: rice, wheat, whole grain, pork, and fish Modern dietary: fruit, milk, eggs, and fast food |
OR: 3.24 (2.61–4.01) OR: 1.14 (0.90–1.43) |
| Xia et al. (2018) (41) | Case–control study | 1,422 cases 1,422 controls (mean age: 42.39y) |
FFQ | FA with varimax rotation |
Sweet pattern: Strawberry, kiwi fruit, persimmon, sweets, candied fruits, cookies, Chinese cakes, and salted eggs Vegetable pattern: cucumber, Chinese cabbage, celery, green vegetable, and eggplant Animal foods pattern: animal organ, animal blood, animal liver, preserved egg, and seafood |
OR: 1.10 (0.89–1.37) OR: 0·88 (0.71–1.09) OR: 1.50 (1.20–1.87) |
| Liu et al. (2018) (42) | Cross-sectional study | 1,893 (18–96 y) |
FFQ | PCA with varimax rotation |
Plant-based: Mushroom and algae food, vegetables, legumes, nuts, brawn, and bacon Animal products: Wheat and its products, fish, and fresh meat Mixed food: Snacks and dessert, animal giblets, other cereal, and tubers |
PR: 1.03 (0.84–1.26) PR: 1.34 (1.06–1.70) PR: 0.97 (0.78–1.20) |
| He et al. (2017) (43) | Cross-sectional study | 1,204 (45–59 y) |
FFQ | PCA with varimax rotation |
Traditional Chinese: pork, vegetables, and starchy tubers Meat food: beef/mutton, processed and cooked meat, cakes, and biscuits Mixed food: fresh fruits, fish and shrimps, and seafood |
PR: 0.82 (0.43–0.92) PR: 1.48 (1.12–2.10) PR: 1.24 (0.93–1.84) |
| Zhang et al. (2012) (37) | Case–control study | 187 Cases 187 Controls (20–59 y) |
FFQ | PCA with varimax rotation |
Animal products and fried foods: animal giblets, fried wheat products, and eggs Western: poultry, beverages, liquor, and alcohol Soybean products and fruit: starchy tubers, fruit, and soybean products |
OR: 2.20 (1.19–4.08) OR: 1.18 (0.59–2.36) OR: 0.28 (0.15–0.53) |
FA, factor analysis; FFQ, food frequency questionnaire; HR, hazard ratio; OR, odds ratio; PCA, principal component analysis; PR, prevalence ratio.