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膳食钙和蛋白质来源对老年人居住护理中髋部骨折和跌倒的影响: 集群随机对照试验。

Effect of dietary sources of calcium and protein on hip fractures and falls in older adults in residential care: cluster randomised controlled trial.

机构信息

Departments of Medicine and Endocrinology, Austin Health, University of Melbourne, Melbourne, Australia.

School of Population and Global Health, University of Melbourne, Melbourne, Australia.

出版信息

BMJ. 2021 Oct 20;375:n2364. doi: 10.1136/bmj.n2364.

Abstract

OBJECTIVE

To assess the antifracture efficacy and safety of a nutritional intervention in institutionalised older adults replete in vitamin D but with mean intakes of 600 mg/day calcium and <1 g/kg body weight protein/day.

DESIGN

Two year cluster randomised controlled trial.

SETTING

60 accredited residential aged care facilities in Australia housing predominantly ambulant residents.

PARTICIPANTS

7195 permanent residents (4920 (68%) female; mean age 86.0 (SD 8.2) years).

INTERVENTION

Facilities were stratified by location and organisation, with 30 facilities randomised to provide residents with additional milk, yoghurt, and cheese that contained 562 (166) mg/day calcium and 12 (6) g/day protein achieving a total intake of 1142 (353) mg calcium/day and 69 (15) g/day protein (1.1 g/kg body weight). The 30 control facilities maintained their usual menus, with residents consuming 700 (247) mg/day calcium and 58 (14) g/day protein (0.9 g/kg body weight).

MAIN OUTCOME MEASURES

Group differences in incidence of fractures, falls, and all cause mortality.

RESULTS

Data from 27 intervention facilities and 29 control facilities were analysed. A total of 324 fractures (135 hip fractures), 4302 falls, and 1974 deaths were observed. The intervention was associated with risk reductions of 33% for all fractures (121 203; hazard ratio 0.67, 95% confidence interval 0.48 to 0.93; P=0.02), 46% for hip fractures (42 93; 0.54, 0.35 to 0.83; P=0.005), and 11% for falls (1879 2423; 0.89, 0.78 to 0.98; P=0.04). The risk reduction for hip fractures and falls achieved significance at five months (P=0.02) and three months (P=0.004), respectively. Mortality was unchanged (900 1074; hazard ratio 1.01, 0.43 to 3.08).

CONCLUSIONS

Improving calcium and protein intakes by using dairy foods is a readily accessible intervention that reduces the risk of falls and fractures commonly occurring in aged care residents.

TRIAL REGISTRATION

Australian New Zealand Clinical Trials Registry ACTRN12613000228785.

摘要

目的

评估营养干预对维生素 D 充足但钙摄入量为 600 毫克/天且<1 克/公斤体重/天的机构化老年患者的骨折预防效果和安全性。

设计

为期两年的群组随机对照试验。

地点

澳大利亚 60 家经认证的养老院,主要收容行动自如的居民。

参与者

7195 名常住居民(4920 名(68%)女性;平均年龄 86.0(8.2)岁)。

干预措施

根据位置和组织对设施进行分层,将 30 个设施随机分配给居民提供额外的牛奶、酸奶和奶酪,其中含有 562(166)毫克/天的钙和 12(6)克/天的蛋白质,从而实现总钙摄入量为 1142(353)毫克/天和 69(15)克/天的蛋白质(1.1 克/公斤体重)。30 个对照设施维持其常规菜单,居民摄入 700(247)毫克/天的钙和 58(14)克/天的蛋白质(0.9 克/公斤体重)。

主要观察指标

骨折、跌倒和全因死亡率的组间差异。

结果

对 27 个干预设施和 29 个对照设施的数据进行了分析。共观察到 324 例骨折(135 例髋部骨折)、4302 例跌倒和 1974 例死亡。该干预措施与所有骨折风险降低 33%相关(121 203;风险比 0.67,95%置信区间 0.48 至 0.93;P=0.02),髋部骨折风险降低 46%(42 93;0.54,0.35 至 0.83;P=0.005),跌倒风险降低 11%(1879 2423;0.89,0.78 至 0.98;P=0.04)。髋部骨折和跌倒的风险降低在五个月(P=0.02)和三个月(P=0.004)时达到显著水平。死亡率无变化(900 1074;风险比 1.01,0.43 至 3.08)。

结论

通过使用乳制品来提高钙和蛋白质的摄入量是一种易于实施的干预措施,可降低老年护理居民中常见的跌倒和骨折风险。

试验注册

澳大利亚新西兰临床试验注册 ACTRN12613000228785。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0dd1/8527562/de85d7225b6f/luls066231.f1.jpg

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