Reciprocal association between dietary diversity and subjective well-being in Chinese older adults: a three-wave longitudinal study

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Abstract
Previous studies have shown that diet is closely related to the subjective well-being, but the interaction between dietary diversity and subjective well-being over time has not been reported. This study is designed to provide fresh insights into the relationship between dietary diversity and subjective well-being within a cohort of older Chinese adults. Data were sourced from the China Longitudinal Survey of Health and Longevity conducted in three waves: 2008–2009 (T1), 2011–2012 (T2), and 2014 (T3). Dietary diversity was determined by the frequency of consumption across various food groups. Subjective well-being was evaluated based on life satisfaction, positive emotions, and negative emotions. The random intercept cross-lagged panel model and linear regression model were employed to analyze the associations between dietary diversity and subjective well-being. The study found that older adults with a higher dietary diversity among 3,680 older participants reported higher subjective well-being. Dietary diversity was positively correlated with subjective well-being across all three waves (rs = 0.143–0.266, ps < 0.01; βs = 0.23–0.40, ps < 0.001). The association remains significant at the between-person level (β = 0.166, p < 0.001) and within-person level (βs = 0.174–0.242, p < 0.001). The random intercept cross-lagged model also indicated an increase in T1 subjective well-being predicted an increase in T2 dietary diversity (β = 0.017, p < 0.05) and an increase in T2 dietary diversity predicted an increase in T3 subjective well-being (β = 0.039, p < 0.05). Sensitivity analyses indicated that the association between dietary diversity and subjective well-being was robust. A longitudinal, reciprocal relationship exists between dietary diversity and subjective well-being in Chinese older adults. The findings underscore the significance of a diversified diet in enhancing the subjective well-being of older adults.
Funding Information
  • Philosophy and Social Science Planning Research Project of Tai’an (2024skx132)
  • National-level University Student Innovation and Entrepreneurship Training Program (202410439014)

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