Department of Cardiology, West China Hospital, Sichuan University, Chengdu, Sichuan Province, 610041, People's Republic of China.
Department of Cardiology, West China Hospital, Sichuan University, Chengdu, Sichuan Province, 610041, People's Republic of China; Second Department of Internal Medicine, Affiliate Hospital of Tibet University for Nationalities, Xianyang City, Shaanxi Province, 712000, People's Republic of China.
J Nutr Health Aging. 2024 Mar;28(3):100171. doi: 10.1016/j.jnha.2024.100171. Epub 2024 Feb 28.
Diets rich in live microbes can bring various health benefits. However, the association between dietary live microbe intake and frailty has not been studied.
The study utilized data from the National Health and Nutrition Examination Survey (NHANES) 2007-2018. A total of 11,529 participants were included. Sanders et al. classified the level of live microbes in foods into low (<10 CFU/g), medium (10-10 CFU/g), or high (>10 CFU/g). With the methodology of Sanders et al. and dietary questionnaire data, participants were divided into three groups: (1) low dietary live microbe intake group (only low-level foods), (2) medium dietary live microbe intake group (medium but not high-level foods), and (3) high dietary live microbe intake group (any high-level foods). Additionally, foods with medium and high live microbe content were aggravated as MedHi. Frailty index ≥0.25 is defined as frailty. The weighted logistic regression analysis was conducted to examine the relationship between the intake of dietary live microbe and frailty. The restricted cubic splines (RCS) were employed to detect the nonlinear relationships.
In the fully adjusted model, participants with high dietary intake of live microbe had a significantly lower risk of frailty than those with low dietary intake of live microbe (OR = 0.67, 95% CI: 0.56, 0.79). For every 100 grams of MedHi food consumed, the risk of frailty decreased by 11% (OR = 0.89, 95% CI: 0.85, 0.92) after adjusting all covariates. The RCS indicated the existence of non-linear relationships. For those who consumed less than 100 grams of MedHi, increasing MedHi intake may significantly reduce the risk of frailty, but after exceeding 100 grams, the curve gradually levels off.
Our results suggested that increasing dietary live microbe intake was associated with a lower risk of frailty. However, more research is needed to verify this.
富含活菌的饮食可以带来各种健康益处。然而，饮食中活菌的摄入与虚弱之间的关系尚未得到研究。
本研究利用了 2007-2018 年国家健康和营养检查调查（NHANES）的数据。共纳入 11529 名参与者。Sanders 等人将食物中活菌的水平分为低（<10 CFU/g）、中（10-10 CFU/g）或高（>10 CFU/g）。采用 Sanders 等人的方法和饮食问卷数据，将参与者分为三组：（1）低饮食活菌摄入组（仅低水平食物），（2）中饮食活菌摄入组（中水平但非高水平食物），和（3）高饮食活菌摄入组（任何高水平食物）。此外，将中、高活菌含量的食物加重为 MedHi。虚弱指数≥0.25 定义为虚弱。采用加权逻辑回归分析来研究饮食中活菌的摄入与虚弱之间的关系。采用限制立方样条（RCS）来检测非线性关系。
在完全调整的模型中，高饮食活菌摄入的参与者发生虚弱的风险明显低于低饮食活菌摄入的参与者（OR=0.67，95%CI：0.56，0.79）。在调整所有协变量后，每食用 100 克 MedHi 食物，虚弱的风险降低 11%（OR=0.89，95%CI：0.85，0.92）。RCS 表明存在非线性关系。对于那些食用少于 100 克 MedHi 的人来说，增加 MedHi 的摄入可能会显著降低虚弱的风险，但超过 100 克后，曲线逐渐趋于平稳。
我们的结果表明，增加饮食中活菌的摄入与虚弱的风险降低相关。然而，还需要更多的研究来验证这一点。
