Institute for Biomedicine of Aging, Friedrich-Alexander University Erlangen-Nuremberg, 90419 Nuremberg, Germany.
Aging Male. 2009 Dec;12(4):87-94. doi: 10.3109/13685530903296706.
Frailty has become one of the 'hot spots' in geriatric research. Frailty has multifactorial origin, and is regarded as a fundamental risk factor for deteriorating health status and disability in elderly people and is highly prevalent in the population above the age 65. It is estimates that prevalence rates up to 27% and pre-frailty rates up to 50% qualify for the term "epidemic". Although the role of nutritional deficiency in the development of age-related frailty was suggested long ago, research conducted in this area is relatively recent. The critical role of micronutrients in this context suggests the need to improve the quality of food eaten by elderly people whereas quantity of food appears to be less relevant. This review summarizes the recent literature on the nutritional pathways to frailty with particular focus on the effect of energy, protein and micronutrients.
衰弱已成为老年医学研究的“热点”之一。衰弱的发生具有多因素性，被认为是老年人健康状况恶化和残疾的基本危险因素，在 65 岁以上人群中患病率很高。据估计，高达 27%的人患有衰弱，高达 50%的人患有衰弱前期，衰弱被称为“流行”。尽管很久以前就有人提出营养缺乏在与年龄相关的衰弱发展中的作用，但该领域的研究相对较新。微量营养素在这方面的关键作用表明，需要改善老年人所吃食物的质量，而食物的数量似乎不太重要。本综述总结了有关衰弱的营养途径的最新文献，特别关注能量、蛋白质和微量营养素的影响。
