Yan Zhaoqi, Xu Yifeng, Li Keke, Zhang Wenqiang, Liu Liangji
Graduate School, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.
Department of Respiratory and Critical Care Medicine, Jiangxi Hospital of Integrated Traditional Chinese and Western Medicine, Nanchang, China.
Front Nutr. 2024 May 9;11:1377910. doi: 10.3389/fnut.2024.1377910. eCollection 2024.
Frailty is a complex clinical syndrome characterized by a decline in the functioning of multiple body systems and reduced adaptability to external stressors. Dietary ω-3 fatty acids are considered beneficial dietary nutrients for preventing frailty due to their anti-inflammatory and immune-regulating properties. However, previous research has yielded conflicting results, and the association between ω-6 fatty acids, the ω-6: ω-3 ratio, and frailty remains unclear. This study aims to explore the relationship between these factors using the National Health and Nutrition Examination Survey (NHANES) database.
Specialized weighted complex survey design analysis software was employed to analyze data from the 2005-2014 NHANES, which included 12,315 participants. Multivariate logistic regression models and restricted cubic splines (RCS) were utilized to assess the relationship between omega intake and frailty risk in all participants. Additionally, a nomogram model for predicting frailty risk was developed based on risk factors. The reliability of the clinical model was determined by the area under the receiver operating characteristic (ROC) curve, calibration curves, and decision curve analysis (DCA).
In dietary ω-3 intake, compared to the T1 group (≤1.175 g/d), the T3 group's intake level (>2.050 g/d) was associated with approximately 17% reduction in frailty risk in model 3, after rigorous covariate adjustments (odds ratio (OR) = 0.83, 95% confidence interval (CI): (0.70, 0.99)). In dietary ω-6 intake, the T2 group's intake level (>11.423, ≤19.160 g/d) was associated with a 14% reduction in frailty risk compared to the T1 group (≤11.423 g/d) (OR: 0.86, 95% CI: 0.75, 1.00, = 0.044). RCS results indicated a non-linear association between ω-3 and ω-6 intake and frailty risk. Both ROC and DCA curves demonstrated the stability of the constructed model and the effectiveness of an omega-rich diet in reducing frailty risk. However, we did not find a significant association between the ω-6: ω-3 ratio and frailty.
This study provides support for the notion that a high intake of ω-3 and a moderate intake of ω-6 may contribute to reducing frailty risk in middle-aged and elderly individuals.
衰弱是一种复杂的临床综合征，其特征是多个身体系统功能下降，对外界应激源的适应能力降低。膳食中的ω-3脂肪酸因其抗炎和免疫调节特性，被认为是预防衰弱的有益膳食营养素。然而，先前的研究结果相互矛盾，ω-6脂肪酸、ω-6:ω-3比值与衰弱之间的关联仍不明确。本研究旨在利用美国国家健康与营养检查调查（NHANES）数据库探讨这些因素之间的关系。
采用专门的加权复杂调查设计分析软件，分析2005 - 2014年NHANES的数据，该数据包括12315名参与者。利用多变量逻辑回归模型和受限立方样条（RCS）评估所有参与者中ω摄入量与衰弱风险之间的关系。此外，基于风险因素建立了预测衰弱风险的列线图模型。通过受试者工作特征（ROC）曲线下面积、校准曲线和决策曲线分析（DCA）来确定临床模型的可靠性。
在膳食ω-3摄入量方面，与T1组（≤1.175克/天）相比，T3组的摄入量水平（>2.050克/天）在经过严格的协变量调整后，在模型3中与衰弱风险降低约17%相关（比值比（OR）=0.83，95%置信区间（CI）：（0.70，0.99））。在膳食ω-6摄入量方面，与T1组（≤11.423克/天）相比，T2组的摄入量水平（>11.423，≤19.160克/天）与衰弱风险降低14%相关（OR：0.86，95%CI：0.75，1.00，P = 0.044）。RCS结果表明ω-3和ω-6摄入量与衰弱风险之间存在非线性关联。ROC曲线和DCA曲线均表明构建模型的稳定性以及富含ω脂肪酸的饮食在降低衰弱风险方面的有效性。然而，我们未发现ω-6:ω-3比值与衰弱之间存在显著关联。
本研究支持以下观点：高摄入量的ω-3和中等摄入量的ω-6可能有助于降低中老年个体的衰弱风险。
