Zhang Xiaofeng, Lai Junmei, Jin Zhenhua, Wu Yanfei, Zhao Kun
Center for Rehabilitation Medicine, Rehabilitation & Sports Medicine Research Institute of Zhejiang Province, Department of Rehabilitation Medicine, Zhejiang Provincial People's Hospital (Affiliated People's Hospital), Hangzhou Medical College, Hangzhou 310014, China.
Nutr Res Pract. 2024 Dec;18(6):829-844. doi: 10.4162/nrp.2024.18.6.829. Epub 2024 Oct 2.
BACKGROUND/OBJECTIVES: The specific impact of different fruit and vegetable consumption categories on frailty is not completely understood. This study examined the relationships between the daily consumption of fruit and vegetables and frailty in a large general population.
SUBJECTS/METHODS: This study used the data from the US National Health and Nutrition Examination Survey (2005-2020). Two intermittent 24-h dietary recalls were used to evaluate fruit and vegetable consumption. Frailty was assessed using the frailty index. Logistic regression, stratified analyses, and restricted cubic spline models were used to examine these associations.
A higher daily intake of citrus, melons, and berries (odds ratio [OR], 0.77; 95% confidence interval [CI], 0.65-0.92), other fruit (OR, 0.74; 95% CI, 0.62-0.88), intact fruit (OR, 0.71; 95% CI, 0.60-0.84), dark-green vegetables (OR, 0.71; 95% CI, 0.60-0.83), and total vegetables (OR, 0.80; 95% CI, 0.66-0.96), along with a lower fruit juice intake (OR, 0.81; 95% CI, 0.69-0.96), were associated with a reduced risk of frailty in adults aged 18 yrs and older. Further analysis showed that the daily consumption of citrus melons and berries, other fruit, intact fruit, fruit juice, and tomatoes and tomato products were inversely associated with frailty in adults under 60 yrs and females. Dark green vegetables were inversely correlated with frailty in individuals aged 40-60 yrs and over 60 yrs, regardless of sex.
The daily consumption of most types of fruit, dark green vegetables, and tomatoes and tomato products may reduce the risk of frailty in American adults, particularly for individuals under 60 yrs of age and females.
背景/目的：不同类别水果和蔬菜的消费对衰弱的具体影响尚未完全明确。本研究调查了一般人群中水果和蔬菜的每日摄入量与衰弱之间的关系。
对象/方法：本研究使用了美国国家健康与营养检查调查（2005 - 2020年）的数据。采用两次间隔24小时的饮食回顾来评估水果和蔬菜的摄入量。使用衰弱指数评估衰弱情况。采用逻辑回归、分层分析和受限立方样条模型来研究这些关联。
18岁及以上成年人中，每日较高的柑橘、瓜类和浆果摄入量（比值比[OR]，0.77；95%置信区间[CI]，0.65 - 0.92）、其他水果（OR，0.74；95% CI，0.62 - 0.88）、完整水果（OR，0.71；95% CI，0.60 - 0.84）、深绿色蔬菜（OR，0.71；95% CI，0.60 - 0.83）和总蔬菜摄入量（OR，0.80；95% CI，0.66 - 0.96），以及较低的果汁摄入量（OR，0.81；95% CI，0.69 - 0.96），均与衰弱风险降低相关。进一步分析表明，柑橘、瓜类和浆果、其他水果、完整水果、果汁以及番茄和番茄制品的每日摄入量与60岁以下成年人及女性的衰弱呈负相关。深绿色蔬菜与40 - 60岁及60岁以上个体的衰弱呈负相关，与性别无关。
大多数类型的水果、深绿色蔬菜以及番茄和番茄制品的每日摄入可能会降低美国成年人衰弱的风险，尤其是60岁以下的个体和女性。
