Associations of Boiled Water and Lifespan Water Sources With Mortality: A Cohort Study of 33,467 Older Adults.

Abstract

Background:There were few studies to report whether drinking water sources and habits affected health outcomes. Therefore, this study aimed to examine how boiled water and lifespan water sources affected the risks of cardiovascular disease (CVD) and all-cause mortality in the elderly.MethodsThis study was a 20-year cohort study. All participants aged ≥60 years were eligible. Exposures of interest included lifespan drinking water sources and habits, which were collected using a validated questionnaire. Drinking water sources included wells, surface water, spring, and tap water in childhood, around the age of 60 years, and at present. Drinking habits included boiled and un-boiled water. The main end events included CVD and all-cause mortality.ResultsThere were 33,467 participants in this study. Compared to tap water, drinking well and surface water around the age of 60 years were associated with a higher risk of all-cause mortality (HR: 1.092, 95% CI: 1.051–1.134, P < 0.001; and HR: 1.136, 95% CI: 1.081–1.194, P < 0.001, respectively). However, only drinking spring around aged 60 years and drinking well at present were associated with a lower CVD mortality (HR: 0.651, 95% CI: 0.452–0.939, P = 0.022; and HR: 0.757, 95% CI: 0.665–0.863, P < 0.001, respectively). Boiled water was not associated with mortality.ConclusionsDrinking water from well and surface water around the age of 60 years were associated with increased all-cause mortality. Drinking water from spring around the age of 60 years and well at present was associated with a decreased CVD mortality. However, boiled water was not associated with mortality.