Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain.
IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain.
Age Ageing. 2022 Jan 6;51(1). doi: 10.1093/ageing/afab198.
There is no evidence on the specific beneficial association of the main types of olive oil consumption with frailty.
The aim was to assess the relationship between olive oil consumption and incident frailty in community-dwelling older adults.
Prospective cohort.
Participants were recruited in 2008-10 and follow-up through 2013.
In total, 1,896 older adults aged 60+.
At baseline, olive oil and other food consumption was collected using a validated dietary history. Incident frailty was defined as having at least three of the following five Fried-based criteria: low physical activity, fatigue, slow walking, muscle weakness and unintentional weight loss. Analyses were performed with logistic regression and adjusted for the major confounders.
Over a mean follow-up of 3.5 years, 135 incident frailty cases were identified. The odds ratio (95% confidence interval) of frailty across sex-specific tertiles of total olive oil consumption (12.7, 20 and 30.8 g/day, respectively) were: 1 (ref.), 0.52 (0.32, 0.83) and 0.47 (0.29, 0.78), P trend 0.003. When differentiating by olive oil types, the results held for virgin but did not for common (refined) olive oil.
The highest total olive oil consumption (3 tablespoons), especially if virgin, was associated with half the risk of frailty as the lowest consumption (1 tablespoon) among older adults. This study suggests that virgin olive oil should be the preferent culinary olive oil type for frailty prevention. If confirmed in other settings, small doses of virgin olive oil could be added as a simple geriatric nutritional advice on the prevention of frailty.
目前尚无证据表明食用橄榄油的主要类型与虚弱之间存在特定的有益关联。
评估橄榄油的食用与社区居住的老年人虚弱的发生之间的关系。
前瞻性队列研究。
参与者于 2008-10 年招募，并在 2013 年进行随访。
共有 1896 名 60 岁以上的老年人。
在基线时，使用经过验证的饮食史收集橄榄油和其他食物的食用情况。虚弱的发生定义为至少符合以下五个基于 Fried 的标准中的三个：低体力活动、疲劳、缓慢行走、肌肉无力和非故意体重减轻。使用逻辑回归进行分析，并根据主要混杂因素进行调整。
在平均 3.5 年的随访中，发现了 135 例虚弱的发生。总橄榄油摄入量（12.7、20 和 30.8 g/天，分别为）的性别特异性三分位数的虚弱发生比值比（95%置信区间）为：1（参考）、0.52（0.32、0.83）和 0.47（0.29、0.78），P 趋势值为 0.003。当按橄榄油类型进行区分时，结果适用于特级初榨橄榄油，但不适用于普通（精炼）橄榄油。
最高的总橄榄油摄入量（约 3 汤匙），尤其是特级初榨橄榄油，与最低摄入量（约 1 汤匙）相比，老年人虚弱的风险降低了一半。这项研究表明，特级初榨橄榄油应该是预防虚弱的首选烹饪橄榄油类型。如果在其他环境中得到证实，那么可以作为预防虚弱的简单老年营养建议，添加少量特级初榨橄榄油。
