Jiang Chenyu, Zhu Luqi, Teng Xiaosheng, Lin Gang, Wen Hongxun, Yu Zhenjun, Duan Shaojie, Yang Wenyuan, Shao Yaojian
Department of Geriatric Taizhou Central Hospital (Taizhou University Hospital) Zhejiang China.
Department of Critical Care Medicine Taizhou Hospital of Zhejiang Province Affiliated to Wenzhou Medical University Zhejiang China.
Food Sci Nutr. 2025 Jul 14;13(7):e70607. doi: 10.1002/fsn3.70607. eCollection 2025 Jul.
Dietary composition and quality have been linked to the onset of frailty. Although the recently developed Dietary Index for Gut Microbiota (DI-GM) offers a means to evaluate diet quality based on its impact on the gut microbiota, its relevance to frailty has yet to be determined. This cross-sectional study utilized data from the NHANES collected between 2007 and 2020. DI-GM scores were determined based on 14 dietary components, with higher scores indicating a diet more supportive of gut microbiota health. Frailty was evaluated using a validated 49-item frailty index, with frailty defined as a score of 0.21 or higher. Weighted logistic regression, restricted cubic spline models, and mediation analyses were employed to examine the relationship between DI-GM scores and frailty. A total of 27,026 eligible participants were included in the analysis. Higher DI-GM scores were significantly associated with a lower risk of frailty. After full adjustment (Model 3), each one-point increase in the DI-GM scores corresponded to a 4% reduction in the odds of frailty (OR: 0.96, 95% CI: 0.92-1.00). Compared to the lowest quartile (Q1), individuals in the highest quartile (Q4) demonstrated significantly lower odds of frailty (OR: 0.81, 95% CI: 0.67-0.99). A nonlinear relationship between DI-GM scores and frailty was identified ( for nonlinearity = 0.031). Age, sex, education level, and smoking status were found to potentially moderate this association. Mediation analyses further revealed that body mass index (BMI) partially mediated the relationship, accounting for 24.83% of the effect ( < 0.001). These results indicate that higher DI-GM scores are linked to a lower risk of frailty, with BMI partially mediating this relationship. Future longitudinal studies are needed to establish causality and further investigate the underlying mechanisms.
饮食组成和质量与衰弱的发生有关。尽管最近开发的肠道微生物群饮食指数（DI-GM）提供了一种基于饮食对肠道微生物群的影响来评估饮食质量的方法，但其与衰弱的相关性尚未确定。这项横断面研究利用了2007年至2020年期间收集的美国国家健康与营养检查调查（NHANES）的数据。DI-GM分数基于14种饮食成分确定，分数越高表明饮食对肠道微生物群健康的支持性越强。使用经过验证的49项衰弱指数评估衰弱，衰弱定义为分数0.21或更高。采用加权逻辑回归、受限立方样条模型和中介分析来检验DI-GM分数与衰弱之间的关系。共有27026名符合条件的参与者纳入分析。较高的DI-GM分数与较低的衰弱风险显著相关。在进行全面调整后（模型3），DI-GM分数每增加1分，衰弱几率降低4%（比值比：0.96，95%置信区间：0.92-1.00）。与最低四分位数（Q1）相比，最高四分位数（Q4）的个体衰弱几率显著降低（比值比：0.81，95%置信区间：0.67-0.99）。确定了DI-GM分数与衰弱之间的非线性关系（非线性检验P值 = 0.031）。发现年龄、性别、教育水平和吸烟状况可能会调节这种关联。中介分析进一步表明，体重指数（BMI）部分介导了这种关系，占效应的24.83%（P < 0.001）。这些结果表明，较高的DI-GM分数与较低的衰弱风险相关，BMI部分介导了这种关系。未来需要进行纵向研究以确定因果关系并进一步研究潜在机制。
