Department of Geriatrics, Jiujiang First People's Hospital, Jiujiang, Jiangxi, 332000, China.
Department of Geriatrics, Yichun People's Hospital, Yichun, Jiangxi, 330600, China.
BMC Geriatr. 2024 May 13;24(1):424. doi: 10.1186/s12877-024-05052-8.
Studies examining the potential association between cooking oil and frailty risk in older adults have produced conflicting outcomes. Therefore, our objective was to explore the relationship between cooking oil (vegetable and animal fat oils), changes in oil usage, and the risk of frailty in older adults.
We included 4,838 participants aged ≥ 65 years without frailty (frailty index < 0.25) from the 2011 wave of the Chinese Longitudinal Healthy Longevity Survey. Follow-up occurred in the 2014 and 2018 waves. Cox proportional hazard models were utilized to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) to examine the association between cooking oil and frailty. Additionally, we evaluated the effect of switching cooking oil on frailty during the follow-up period.
During a median follow-up of 3.0 (2.8-6.9) years, 1,348 individuals (27.9%) developed frailty. Compared to those using vegetable oil, users of animal fat oil had a lower risk of frailty (HR = 0.72, 95% CI: 0.61-0.85). Participants who switched from vegetable oil to animal fat oil, as well as those consistently using animal fat oil, had lower risks of frailty with HRs of 0.70 (0.52-0.95) and 0.63 (0.51-0.77) respectively, compared to those who consistently used vegetable oil. Conversely, individuals who switched from animal fat oil to vegetable oil experienced an increased risk of frailty (HR: 1.41, 95% CI: 1.01-1.97).
The utilization of animal fat oil in cooking exhibited a reduced frailty risk among older adults. Conversely, transitioning from animal fat oil to vegetable oil may elevate the risk. These findings propose that substituting vegetable oil with animal fat oil in the diet may safeguard against frailty.
研究烹饪油与老年人虚弱风险之间的潜在关联产生了相互矛盾的结果。因此，我们的目的是探讨烹饪油（植物油和动物脂肪油）、用油变化与老年人虚弱风险之间的关系。
我们纳入了 2011 年中国健康长寿纵向研究的 4838 名年龄≥65 岁且无虚弱（虚弱指数<0.25）的参与者。随访发生在 2014 年和 2018 年。使用 Cox 比例风险模型来估计风险比（HR）和 95%置信区间（CI），以检验烹饪油与虚弱之间的关联。此外，我们评估了随访期间更换烹饪油对虚弱的影响。
在中位随访 3.0（2.8-6.9）年期间，1348 人（27.9%）发展为虚弱。与使用植物油的人相比，使用动物脂肪油的人虚弱风险较低（HR=0.72，95%CI：0.61-0.85）。从植物油转换为动物脂肪油的参与者以及一直使用动物脂肪油的参与者发生虚弱的风险较低，HR 分别为 0.70（0.52-0.95）和 0.63（0.51-0.77），而一直使用植物油的参与者风险较低。相反，从动物脂肪油转换为植物油的参与者发生虚弱的风险增加（HR：1.41，95%CI：1.01-1.97）。
烹饪中使用动物脂肪油可降低老年人的虚弱风险。相反，从动物脂肪油转换为植物油可能会增加风险。这些发现表明，在用餐中用动物脂肪油替代植物油可能有助于预防虚弱。
