PMC:5664696 / 12712-13771 JSONTXT

{"target":"https://pubannotation.org/docs/sourcedb/PMC/sourceid/5664696","sourcedb":"PMC","sourceid":"5664696","source_url":"https://www.ncbi.nlm.nih.gov/pmc/5664696","text":"Table 3 shows correlation coefficients for the nine factors in the regression model. Sea fish consumption, humidity, T-Se, altitude, and standard deviation of monthly mean temperature were more closely related to longevity than WS-Se, fresh water food consumption, or meat consumption. p values associated with meat consumption were higher than 0.05 in 2000 and 0.01 in 2010, indicating that neither factor was significant. No R2 was higher than 0.4, indicating that longevity is not determined by one single factor, and that a multiple factor analysis was necessary. Stepwise MLR was used to ascertain the association between factors and longevity ratio, Table 4 and Table 5 represent the stepwise MLR developed using longevity ratio as the dependent variable and environment and nutrition factors as the independent variables in 2000 and 2010, the R2 is 0.535 and 0.543, respectively. The final three independent variables of the model were standard deviation of monthly mean temperature, altitude and per capita sea fish consumption, both in 2000 and 2010.","tracks":[]}