Kito Aya, Imai Eri
Department of Nutrition, School of Human Cultures, The University of Shiga Prefecture.
J Nutr Sci Vitaminol (Tokyo). 2020;66(1):32-40. doi: 10.3177/jnsv.66.32.
Anemia is a risk factor for frailty. Although various factors can reduce the risk of anemia, information on dietary contributions is limited. This study aimed to evaluate the association between anemia and eating patterns in Japanese elderly. Our study included 6,864 elderly individuals, aged ≥65 y, whose data were obtained from the 2010-2015 National Health and Nutritional Survey, Japan. Anemia was defined as whole blood hemoglobin concentrations <13 g/dL in men, and <12 g/dL in women. We classified eating patterns into 33 food groups, using food items obtained from dietary records, and identified three dietary patterns using principal component analysis method. Participants were assigned and divided into quartiles according to pattern-specific factor scores. We calculated adjusted odds ratios (ORs) for anemia using multivariate logistic regression, and assigned the first quartile (minimum) as the reference. The overall prevalence of anemia was 17.1%. The meats and vegetables eating pattern was characterized by red meat and other vegetables, the Japanese eating pattern by rice and salted or pickled vegetables, and the fruits and vegetables eating pattern by fruits and green-yellow vegetables. Participants in the highest meats and vegetables eating pattern quartile had a 20% lower risk of anemia than those in the lowest quartile (OR 0.81; 95% confidence interval (CI) 0.66-1.00); the Japanese eating pattern participants had a 20% higher risk of anemia (OR 1.28; 95% CI 1.06-1.53). The fruits and vegetables eating pattern participants had no significant change in their risk of anemia. This study may indicate that consuming a high red meat diet prevents anemia in elderly Japanese individuals.
贫血是衰弱的一个风险因素。尽管多种因素可降低贫血风险，但关于饮食因素的相关信息有限。本研究旨在评估日本老年人贫血与饮食模式之间的关联。我们的研究纳入了6864名年龄≥65岁的老年人，其数据来自2010 - 2015年日本全国健康与营养调查。贫血定义为男性全血血红蛋白浓度<13 g/dL，女性<12 g/dL。我们使用饮食记录中的食物项目将饮食模式分为33个食物组，并采用主成分分析法确定了三种饮食模式。根据特定模式的因子得分，将参与者分配并分为四分位数。我们使用多因素逻辑回归计算贫血的调整比值比（OR），并将第一四分位数（最低值）作为参照。贫血的总体患病率为17.1%。肉类和蔬菜饮食模式的特点是红肉和其他蔬菜，日本饮食模式的特点是米饭和腌制蔬菜，水果和蔬菜饮食模式的特点是水果和黄绿色蔬菜。处于肉类和蔬菜饮食模式最高四分位数的参与者患贫血的风险比最低四分位数的参与者低20%（OR 0.81；95%置信区间（CI）0.66 - 1.00）；日本饮食模式的参与者患贫血的风险高20%（OR 1.28；95% CI 1.06 - 1.53）。水果和蔬菜饮食模式的参与者患贫血的风险无显著变化。本研究可能表明，食用高红肉饮食可预防日本老年人贫血。
