Department of Geriatrics, Xijing Hospital, Air Force Medical University, Xi'an, 710032, People's Republic of China.
Department of Epidemiology, Air Force Medical University, Xi'an, 710032, People's Republic of China.
Clin Interv Aging. 2022 Oct 13;17:1527-1538. doi: 10.2147/CIA.S378138. eCollection 2022.
The purpose of this study was to explore the effects of Chinese dietary habits and patterns on frailty among elderly people in Xi'an the community. We also sought to provide dietary suggestions for prevention of frailty.
A cross-sectional survey was conducted and participants were divided into three groups: non-frail group, pre-frail group, and frail group. Our sample included 100 individuals randomly selected from each group for the dietary survey. Information regarding general socio-demographic characteristics and the types and quantity of food intake in the past 3 days was collected by a questionnaire. Factor analysis was used to identify dietary patterns; multiple logistic regression analysis was used to explore the correlation between dietary pattern and frailty.
(1) 1693 elderly individuals were screened. The prevalence of pre-frailty and frailty was 41.0% and 16.2%, respectively. (2) Two dietary patterns were defined: ordinary dietary pattern and high-fat dietary pattern. Compared with the high-fat diet, the intake of iron, vitamin E, polyunsaturated fatty acids, and legume protein was significantly lower in the ordinary diet ( < 0.05). (3) Multivariate regression analysis showed that the ordinary dietary pattern score was positively correlated with frailty, which was consistent after adjusting for confounding factors ( < 0.05).
The low-fat and low-protein diet was positively correlated with the risk of frailty. Appropriate increase in fat and protein intake can help improve the frailty of the elderly in China.
本研究旨在探讨西安社区老年人饮食习惯和模式对衰弱的影响，并为预防衰弱提供饮食建议。
采用横断面调查方法，将参与者分为非衰弱组、衰弱前期组和衰弱组三组。从每组中随机抽取 100 人进行饮食调查。通过问卷调查收集一般社会人口学特征、过去 3 天的食物种类和摄入量等信息。采用因子分析识别饮食模式；采用多因素 logistic 回归分析探讨饮食模式与衰弱的相关性。
（1）共筛选出 1693 名老年人，衰弱前期和衰弱的患病率分别为 41.0%和 16.2%。（2）定义了两种饮食模式：普通饮食模式和高脂肪饮食模式。与高脂肪饮食相比，普通饮食中铁、维生素 E、多不饱和脂肪酸和豆类蛋白的摄入量明显较低（<0.05）。（3）多因素回归分析显示，普通饮食模式得分与衰弱呈正相关，在调整混杂因素后仍然一致（<0.05）。
低脂肪和低蛋白质饮食与衰弱风险呈正相关。适当增加脂肪和蛋白质的摄入有助于改善中国老年人的衰弱状况。
