Hemoglobin and all-cause mortality in China elderly population with varying degree of body mass index: Analysis of CLHLS data
10.3760/cma.j.cn311282-20210706-00432
- VernacularTitle:中国老年人群不同体重指数水平下血红蛋白浓度与全因死亡率的关联分析——基于CLHLS数据的实证研究
- Author:
Xuekui LIU
1
;
Ying LIU
;
Houfa GENG
;
Wei XU
;
Jun LIANG
Author Information
1. 徐州市中心医院内分泌科 221009
- Keywords:
Hemoglobin;
Malnutrition;
Anemia;
All-cause mortality
- From:
Chinese Journal of Endocrinology and Metabolism
2022;38(3):214-218
- CountryChina
- Language:Chinese
-
Abstract:
To explore the association between hemoglobin and all-cause mortality in China elderly population varying level of body mass index. The data were from Chinese Longitudinal Healthy Longevity Survey 2008 to 2018. A total of 1 449 elderly participants were included with 247 lost to follow-up. According to the hemoglobin levels, the participants were divided into three groups: low hemoglobin group (male<120 g/L, female<110 g/L), normal hemoglobin group (120 g/L≤male<160 g/L, 110 g/L≤female<150 g/L), and high hemoglobin group (male≥160 g/L, female≥150 g/L). According to the BMI levels, the data was divided into three groups: overweight or obesity(BMI≥25 kg/m 2), normal weight(18.5 kg/m 2≤BMI<25 kg/m 2), and malnutrition (BMI<18.5 kg/m 2). Differences of association between hemoglobin and mortality were analyzed. In this dataset, the constituent ratio of anemia was 23.1%(334/1 449), and malnutrition was 26.6%(385/1 449). During the follow-up, a total of 778 participants died. Among whom, 233 cases(77.2%) were in the low hemoglobin group and 87 cases (55.4%) in the high hemoglobin group. In the BMI subgroup analysis, the people combined malnutrition and anemia had the highest cumulative mortality rate (79.1%), and the people with overweight and higher hemoglobin had a lower cumulative mortality rate (46.2%). In people with low BMI, increase in hemoglobin by one category reduced the risk of death by 0.572 (95% CI 0.446-0.734, P<0.001). In people with normal BMI, improvement in hemoglobin by one category reduced the risk of death by 0.717(95% CI 0.620-0.829, P<0.001). The reduction of hemoglobin levels increases the risk of all-cause mortality rate. And this correlation is particularly prominent in the population with low BMI.
