Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea.
Graduate Program in System Health Science and Engineering, Ewha Womans Universty, Seoul 03760, Korea.
Nutrients. 2021 Sep 10;13(9):3164. doi: 10.3390/nu13093164.
Proper nutrition is a modifiable factor in preventing frailty. This study was conducted to identify the association between dietary patterns and frailty in the older adult population. The cross-sectional analysis was performed on 4632 subjects aged ≥65 years enrolled in the Korea National Health and Nutrition Examination Survey from 2014-2018. Food variety score (FVS) was defined as the number of foods items consumed over a day. Three dietary patterns were identified using factor analysis: "white rice and salted vegetables," "vegetables, oils, and fish," and "noodles and meat." The higher "white rice and salted vegetables" pattern score was related to significantly lower FVS, whereas higher "vegetables, oils, and fish" and "noodles and meat" pattern scores were associated with a higher FVS. Participants with higher FVS showed a low risk of frailty (odds ratio (OR) (95% confidence interval, CI) = 0.44 (0.31-0.61), -trend = 0.0001) than those with lower FVS. Moreover, the "vegetables, oils, and fish" pattern score was significantly associated with a low risk of frailty (OR (95% CI) = 0.55 (0.40-0.75), -trend = 0.0002). These results suggested that consuming a dietary pattern based on vegetables, oils, and fish with high FVS might ameliorate frailty in older adults.
适当的营养是预防虚弱的可改变因素。本研究旨在确定饮食模式与老年人虚弱之间的关系。对 2014-2018 年参加韩国国家健康和营养检查调查的≥65 岁的 4632 名受试者进行了横断面分析。食物种类评分（FVS）定义为每天食用的食物种类数。使用因子分析确定了三种饮食模式：“白米饭和腌菜”、“蔬菜、油和鱼”和“面条和肉”。“白米饭和腌菜”模式评分越高，FVS 越低，而“蔬菜、油和鱼”和“面条和肉”模式评分越高，FVS 越高。FVS 较高的参与者发生虚弱的风险较低（比值比（OR）（95%置信区间，CI）=0.44（0.31-0.61），-趋势=0.0001），低于 FVS 较低的参与者。此外，“蔬菜、油和鱼”模式评分与虚弱的低风险显著相关（OR（95%CI）=0.55（0.40-0.75），-趋势=0.0002）。这些结果表明，食用基于蔬菜、油和鱼的饮食模式并具有较高的 FVS 可能会改善老年人的虚弱状况。
