O'Connell Maeve Lorraine, Coppinger Tara, Lacey Seán, Walton Janette, Arsenic Tijana, McCarthy Aoife Louise
Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland.
Department of Sport, Leisure and Childhood Studies, Cork Institute of Technology, Cork, Ireland.
Nutr Metab Insights. 2021 Mar 30;14:11786388211006447. doi: 10.1177/11786388211006447. eCollection 2021.
Certain nutrients have shown protective effects against frailty, but less is known about the influence of individual food groups. Thus, this study aimed to investigate the relationship between the intake of different food groups and physical frailty in a cohort of community-dwelling older adults in Cork, Ireland.
One hundred and forty-two (n = 81 females, n = 61 males, age 74.1 ± 6.80 years) Irish community-dwelling volunteers aged ⩾65 years participated in this cross-sectional study. Dietary intake was assessed using a validated food frequency questionnaire (FFQ). Frailty was identified as having 3 or more of the following criteria: weight loss, exhaustion, weakness, slow walking speed and low physical activity. Relationships between intakes of food groups and frailty score were determined using Spearman's rank (and partial rank) correlations and ordinal logistic regression analysis.
Negative Spearman's rank correlations were observed between frailty score and fish and fish products, fruit and vegetables and nuts and seeds, while positive correlations were found between frailty score and potatoes, fats and oils and sugars, preserves and snacks ( < .05). After adjustment for confounders, partial rank correlations remained statistically significant ( < .05) for all of the above dietary variables, with the exception of nuts and seeds ( > .05). Following ordinal logistic regression, the odds ratios (ORs) (95%CI) for frailty incidence for those in the lowest tertile of food group intake compared to the highest were; 3.04 (1.09-8.85) for fish and fish products, 4.34 (1.54-13.13) for fruit and vegetables, 1.52 (0.58-4.15) for nuts and seeds, 0.54 (0.19-1.51) for potatoes, 0.58 (0.17-1.95) for fats and oils and 0.49 (0.16-1.47) for sugars, preserves and snacks.
This study suggests that intakes of selected food groups are independently associated with frailty. These findings may hold significant relevance for the development of future frailty prevention strategies.
某些营养素已显示出对衰弱具有保护作用，但对于单个食物组的影响了解较少。因此，本研究旨在调查爱尔兰科克一群社区居住的老年人中不同食物组的摄入量与身体衰弱之间的关系。
142名（n = 81名女性，n = 61名男性，年龄74.1±6.80岁）年龄≥65岁的爱尔兰社区居住志愿者参与了这项横断面研究。使用经过验证的食物频率问卷（FFQ）评估饮食摄入量。衰弱被定义为具有以下3项或更多标准：体重减轻、疲惫、虚弱、步行速度缓慢和身体活动水平低。使用Spearman秩（和偏秩）相关性以及有序逻辑回归分析确定食物组摄入量与衰弱评分之间的关系。
在衰弱评分与鱼类及鱼制品、水果和蔬菜以及坚果和种子之间观察到负Spearman秩相关性，而在衰弱评分与土豆、油脂和糖、蜜饯及零食之间发现正相关性（P<0.05）。在对混杂因素进行调整后，除坚果和种子外（P>0.05），上述所有饮食变量的偏秩相关性仍具有统计学意义（P<0.05）。经过有序逻辑回归分析，食物组摄入量处于最低三分位数的人群与最高三分位数人群相比，衰弱发生率的优势比（OR）（95%置信区间）分别为：鱼类及鱼制品为3.04（1.09 - 8.85），水果和蔬菜为4.34（1.54 - 13.13），坚果和种子为1.52（0.58 - 4.15），土豆为0.54（0.19 - 1.51），油脂为0.58（0.17 - 1.95），糖、蜜饯及零食为0.49（0.16 - 1.47）。
本研究表明，特定食物组的摄入量与衰弱独立相关。这些发现可能对未来衰弱预防策略的制定具有重要意义。
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