Osawa Yusuke, Arai Yasumichi, Takayama Michiyo, Hirata Takumi, Kawasaki Midori, Abe Yukiko, Iinuma Toshimitsu, Sasaki Satoshi, Hirose Nobuyoshi
Center for Supercentenarian Medical Research, Keio University School of Medicine, Tokyo, Japan. Email:
Sports Medicine Research Center, Keio University, Kanagawa, Japan.
Asia Pac J Clin Nutr. 2017 Mar;26(2):262-270. doi: 10.6133/apjcn.022016.02.
Little is known about the dietary patterns of Asian populations aged >=85 years and their associated factors. Thus, we aimed to (1) identify these dietary patterns and (2) clarify the relationships between the dietary pattern and health outcomes in a community-dwelling very old population. The Tokyo Oldest Old Survey on Total Health study is an observational cohort study comprising 512 Japanese subjects (women, n=288; men, n=224; age, 87.8±2.2 years). Dietary patterns were assessed by principal component analysis using a brief self-administered diet history questionnaire. Barthel index, Mini-Mental State Examination, and oral health status [maximum occlusal force (MOF), denture use, and dentulous / edentulous state] were also measured. Two dietary patterns were identified. The first factor component "traditional Japanese" was characterized by a high consumption of vegetables, seaweed, legumes, and fish. The second factor component "noodles and confectioneries" was characterized by a high consumption of noodles, confectioneries, and non-alcoholic beverages. Multivariable analysis showed that the "traditional Japanese" dietary pattern was inversely associated with dentulous state (OR: 0.53; 95% CI: 0.34-0.82), the lowest tertile of MOF (OR: 0.64; 95% CI: 0.42-0.99), and denture use (OR: 2.42; 95% CI: 1.26- 4.63) even after adjustment for potential confounders. Furthermore, the "noodles and confectioneries" dietary pattern was inversely associated with the lowest tertile of MOF (OR: 0.62; 95% CI: 0.40-0.94). However, there were no significant associations between these dietary patterns and disability or cognitive function. We identified two dietary patterns in the very old population, which were associated with oral health status.
对于85岁及以上亚洲人群的饮食模式及其相关因素，我们知之甚少。因此，我们旨在：（1）确定这些饮食模式；（2）阐明在社区居住的高龄人群中，饮食模式与健康结果之间的关系。东京最年长者全面健康调查是一项观察性队列研究；该研究纳入了512名日本受试者（女性288名，男性224名；年龄87.8±2.2岁）。使用简短的自填式饮食史问卷，通过主成分分析评估饮食模式。还测量了巴氏指数、简易精神状态检查表以及口腔健康状况[最大咬合力（MOF）、义齿使用情况以及有牙/无牙状态]。确定了两种饮食模式。第一个因素成分“传统日式”的特点是蔬菜、海藻、豆类和鱼类的摄入量高。第二个因素成分“面条和甜食”的特点是面条、甜食和非酒精饮料的摄入量高。多变量分析表明，即使在对潜在混杂因素进行调整之后，“传统日式”饮食模式与有牙状态（比值比：0.53；95%置信区间：0.34 - 0.82）、最低三分位数的最大咬合力（比值比：0.64；95%置信区间：0.42 - 0.99）以及义齿使用情况（比值比：2.42；95%置信区间：1.26 - 4.63）呈负相关。此外，“面条和甜食”饮食模式与最低三分位数的最大咬合力呈负相关（比值比：0.62；95%置信区间：0.40 - 0.94）。然而，这些饮食模式与残疾或认知功能之间没有显著关联。我们在高龄人群中确定了两种饮食模式，它们与口腔健康状况相关。
