Skip to main content
    • Aa
    • Aa
  • Access
  • Cited by 22
  • Cited by
    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Allirot, Xavier da Quinta, Noelia Chokupermal, Krithika and Urdaneta, Elena 2016. Involving children in cooking activities: A potential strategy for directing food choices toward novel foods containing vegetables. Appetite, Vol. 103, p. 275.

    Gatley, Andy 2016. The significance of culinary cultures to diet. British Food Journal, Vol. 118, Issue. 1, p. 40.

    Goldschmidt, Janice and Song, Hee-Jung 2016. Development of Cooking Skills as Nutrition Intervention for Adults with Autism and Other Developmental Disabilities. Journal of the Academy of Nutrition and Dietetics,

    Ishikawa, Midori Yokoyama, T. Nakaya, T. Fukuda, Y. Takemi, Y. Kusama, K. Yoshiike, N. Nozue, M. Yoshiba, K. and Murayama, N. 2016. Food accessibility and perceptions of shopping difficulty among elderly people living alone in Japan. The journal of nutrition, health & aging,

    Krenn, Jamie L. 2016. Handbook of Research on Mobile Learning in Contemporary Classrooms.

    Lavelle, Fiona McGowan, Laura Spence, Michelle Caraher, Martin Raats, Monique M. Hollywood, Lynsey McDowell, Dawn McCloat, Amanda Mooney, Elaine and Dean, Moira 2016. Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study. Appetite, Vol. 107, p. 383.

    NOZUE, Miho ISHIKAWA, Midori TAKEMI, Yukari KUSAMA, Kaoru FUKUDA, Yoshiharu YOKOYAMA, Tetsuji NAKAYA, Tomoki NISHI, Nobuo YOSHIBA, Kaori and MURAYAMA, Nobuko 2016. Prevalence of Inadequate Nutrient Intake in Japanese Community-Dwelling Older Adults Who Live Alone. Journal of Nutritional Science and Vitaminology, Vol. 62, Issue. 2, p. 116.

    Raber, Margaret Chandra, Joya Upadhyaya, Mudita Schick, Vanessa Strong, Larkin L. Durand, Casey and Sharma, Shreela 2016. An evidence-based conceptual framework of healthy cooking. Preventive Medicine Reports, Vol. 4, p. 23.

    Stroebele-Benschop, Nanette Depa, Julia and de Castro, John M. 2016. Environmental Strategies to Promote Food Intake in Older Adults: A Narrative Review. Journal of Nutrition in Gerontology and Geriatrics, Vol. 35, Issue. 2, p. 95.

    Wahlqvist, Mark L. 2016. Food structure is critical for optimal health. Food Funct., Vol. 7, Issue. 3, p. 1245.

    Huang, Chi-tsun Tsai, Kuen-Hung and Chen, Yu-Chih 2015. How do wet markets still survive in Taiwan?. British Food Journal, Vol. 117, Issue. 1, p. 234.

    Juul, Filippa and Hemmingsson, Erik 2015. Trends in consumption of ultra-processed foods and obesity in Sweden between 1960 and 2010. Public Health Nutrition, Vol. 18, Issue. 17, p. 3096.

    Luckett, Curtis R. and Seo, Han-Seok 2015. Consumer Attitudes Toward Texture and Other Food Attributes. Journal of Texture Studies, Vol. 46, Issue. 1, p. 46.

    Polak, Rani Sforzo, Gary A. Dill, Diana Phillips, Edward M. and Moore, Margaret 2015. Credentialed Chefs as Certified Wellness Coaches: Call for Action. Eating Behaviors, Vol. 19, p. 65.

    Tsubota-Utsugi, Megumi Kikuya, M. Satoh, M. Inoue, R. Hosaka, M. Metoki, H. Hirose, T. Asayama, K. Imai, Y. and Ohkubo, T. 2015. Living situations associated with poor dietary intake among healthy japanese elderly: The ohasama study. The journal of nutrition, health & aging, Vol. 19, Issue. 4, p. 375.

    Gatley, Andy Caraher, Martin and Lang, Tim 2014. A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain. Appetite, Vol. 75, p. 71.

    Maruyama, Masayoshi and Wu, Lihui 2014. Quantifying barriers impeding the diffusion of supermarkets in China: The role of shopping habits. Journal of Retailing and Consumer Services, Vol. 21, Issue. 3, p. 383.

    Santos, D. M. Rodrigues, S. S. P. De Oliveira, B. M. P. M. and Vaz De Almeida, M. D. 2014. Diet quality in elderly Portuguese households. The journal of nutrition, health & aging, Vol. 18, Issue. 3, p. 243.

    Wahlqvist, Mark L. Huang, Lin-Yuan Lee, Meei-Shyuan Chiang, Po-Huang Chang, Yu-Hung and Tsao, Allison P. 2014. Dietary Quality of Elders and Children Is Interdependent in Taiwanese Communities: A NAHSIT Mapping Study. Ecology of Food and Nutrition, Vol. 53, Issue. 1, p. 81.

    Wang, Wei C. and Worsley, Anthony 2014. How Often Do We Use Cooking Utensils? An Exploratory Study. Journal of Culinary Science & Technology, Vol. 12, Issue. 4, p. 326.


Cooking frequency may enhance survival in Taiwanese elderly

  • Rosalind Chia-Yu Chen (a1), Meei-Shyuan Lee (a2) (a3), Yu-Hung Chang (a4) and Mark L Wahlqvist (a1) (a2) (a3)
  • DOI:
  • Published online: 11 May 2011

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese.


Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments.


Elderly Nutrition and Health Survey in Taiwan, 1999–2000.


Nationally representative free-living elderly people aged ≥65 years (n 1888).


During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings.


Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the or variations. ‘’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Cooking frequency may enhance survival in Taiwanese elderly
      Available formats
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Cooking frequency may enhance survival in Taiwanese elderly
      Available formats
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Cooking frequency may enhance survival in Taiwanese elderly
      Available formats
Corresponding author
*Corresponding author: Email
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

1.JW Rowe & RL Kahn (1997) Successful ageing. Gerontologist 37, 433440.

2.WJ Strawbridge , MI Wallhagen & RD Cohen (2002) Successful ageing and well-being: self-rated compared with Rowe and Kahn. Gerontologist 42, 727733.

6.ML Wahlqvist (2009) Connected Community and Household Food Based Strategy (CCH-FBS): its importance for health, food safety, sustainability and security in diverse localities. Ecol Food Nutr 48, 457481.

8.M Wahlqvist (2002) Asian migration to Australia: food and health consequences. Asia Pac J Clin Nutr 11, Suppl. 3, S562S568.

14.E Pfeiffer (1975) A short portable mental status questionnaire for the assessment of organic brain deficit in elderly patients. J Am Geriatr Soc 23, 433441.

18.MS Lee , YC Huang & HH Su (2011) A simple food quality index predicts mortality in elderly Taiwanese. J Nutr Health Aging 15, 815821.

20.M Marmot , S Friel & R Bell (2008) Closing the gap in a generation: health equity through action on the social determinants of health. Lancet 372, 16611669.

21.E Mead , J Gittelsohn & C Roache (2010) Healthy food intentions and higher socioeconomic status are associated with healthier food choices in an Inuit population. J Hum Nutr Diet 23, 8391.

22.F Epstein & S Schiffman (1983) Taste and smell in disease. N Engl J Med 308, 12751279, 1337–1343.

23.H Kaneda , K Maeshima & N Goto (2000) Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction. Chem Senses 25, 331337.

24.MS Lee , YC Huang & M Wahlqvist (2010) Chewing ability in conjunction with food intake and energy status in later life affects survival in Taiwanese with the metabolic syndrome. J Am Geriatr Soc 58, 10721080.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Public Health Nutrition
  • ISSN: 1368-9800
  • EISSN: 1475-2727
  • URL: /core/journals/public-health-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *