Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid/IdiPaz and CIBERESP, Madrid, Spain. Service of Preventive Medicine, Hospital Universitario de La Princesa, Madrid, Spain.
Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid/IdiPaz and CIBERESP, Madrid, Spain.
J Gerontol A Biol Sci Med Sci. 2016 Oct;71(10):1329-34. doi: 10.1093/gerona/glw033. Epub 2016 Mar 4.
Only a few studies have assessed the association between protein intake and frailty incidence and have obtained inconsistent results. This study examined the association of protein and other macronutrient intake with the risk of frailty in older adults.
A prospective cohort of 1,822 community-dwelling individuals aged 60 and older was recruited in 2008-2010 and followed-up through 2012. At baseline, food consumption was assessed with a validated, computerized face-to-face diet history. In 2012, individuals were contacted again to ascertain incident frailty, defined as the presence of at least three of the five Fried criteria: low physical activity, slowness, unintentional weight loss, muscle weakness, and exhaustion. Analyses were performed using logistic regression and adjusted for the main confounders, including total energy intake.
During a mean follow-up of 3.5 years, 132 persons with incident frailty were identified. The odds ratios (95% confidence interval) of frailty across increasing quartiles of total protein were 1.00, 0.55 (0.32-0.93), 0.45 (0.26-0.78), and 0.41 (0.23-0.72); p trend: .001. The corresponding figures for animal protein intake were 1.00, 0.68 (0.40-1.17), 0.56 (0.32-0.97), and 0.48 (0.26-0.87), p trend: .011. And for intake of monounsaturated fatty acids (MUFAs), the results were 1.00, 0.66 (0.37-1.20), 0.54 (0.28-1.02), and 0.50 (0.26-0.96); p trend: .038. No association was found between intake of vegetable protein, saturated fats, long-chain ω-3 fatty acids, α-linolenic acid, linoleic acid, simple sugars, or polysaccharides and the risk of frailty.
Intake of total protein, animal protein, and MUFAs was inversely associated with incident frailty. Promoting the intake of these nutrients might reduce frailty.
只有少数研究评估了蛋白质摄入与虚弱发生率之间的关系，且得到的结果并不一致。本研究旨在探究老年人蛋白质和其他宏量营养素的摄入与虚弱风险之间的关系。
本前瞻性队列研究纳入了 2008-2010 年招募的 1822 名年龄在 60 岁及以上的社区居民，并随访至 2012 年。基线时，采用经过验证的、计算机化的面对面饮食史评估食物摄入量。2012 年，再次联系参与者以确定虚弱的发生情况，定义为至少出现以下五个弗莱德标准中的三个：低体力活动、缓慢、非故意体重减轻、肌肉无力和疲惫。使用逻辑回归进行分析，并调整了总能量摄入等主要混杂因素。
在平均 3.5 年的随访期间，共发现 132 名发生虚弱的患者。总蛋白质摄入递增四分位数的虚弱发生比值比（95%置信区间）分别为 1.00、0.55（0.32-0.93）、0.45（0.26-0.78）和 0.41（0.23-0.72）；趋势检验：.001。动物蛋白摄入量对应的数值分别为 1.00、0.68（0.40-1.17）、0.56（0.32-0.97）和 0.48（0.26-0.87），趋势检验：.011。摄入单不饱和脂肪酸（MUFAs）的结果分别为 1.00、0.66（0.37-1.20）、0.54（0.28-1.02）和 0.50（0.26-0.96）；趋势检验：.038。摄入植物蛋白、饱和脂肪、长链 ω-3 脂肪酸、α-亚麻酸、亚油酸、单糖或多糖与虚弱风险之间无关联。
总蛋白质、动物蛋白和 MUFAs 的摄入与虚弱的发生呈负相关。促进这些营养素的摄入可能会降低虚弱的发生风险。
