Impact of Dietary Risks on Noncommunicable Disease Mortality between 2000 and 2021: Which Noncommunicable Disease Is Most Affected by Dietary Risks?

Elif Nur  Yildirim-Ozturk; Mustafa  Ozturk

doi:10.18502/ijph.v54i12.20820

Elif Nur Yildirim-Ozturk Konya Provincial Health Directorate, Public Health Service, Selcuklu, Konya, Türkiye
Mustafa Ozturk Konya Meram State Hospital, Emergency Service, Meram, Konya, Türkiye

DOI: https://doi.org/10.18502/ijph.v54i12.20820

Keywords: Noncommunicable disease; Chronic disease; Diet; Risk factors; Mortality

Abstract

Background: This study aimed to analyze trends in the population attributable fraction (PAF) for mortality attributable to dietary risks over a 22-year period between 2000 and 2021 and to determine which type of dietary risk has a significant effect on mortality from which NCDs.

Methods: In this descriptive and ecological study, data were obtained from the Global Burden of Disease Study, 2021. Age-standardized and sex-specific PAFs for mortality attributable to dietary risks and PAFs for mortality attributable to selected and specific dietary risks were calculated for six noncommunicable diseases worldwide for the 22-year period. The trend of PAFs over time was assessed by joinpoint regression analysis.

Results: The two diseases with the highest mean PAF for mortality attributable to dietary risks were hypertensive heart disease followed by ischemic heart disease (0.63±0.01 and 0.45±0.01, respectively). The mean PAF for mortality attributable to dietary risks differed between sexes for four diseases. All six diseases had dietary risk-attributable mortality starting at a young age. Over a 22-year period, PAF for mortality attributable to dietary risks followed a significant decreasing trend for all six diseases. When the PAFs for mortality attributable to selected and specific dietary risks were examined, the majority showed a decreasing trend.

Conclusion: It is essential to clarify the relationship between NCDs and dietary risks. This is because the human body is exposed to nutritional and dietary risks every day, both as individuals and as a community.