Macronutrients, Diet Quality, and Frailty in Older Men
Macronutrients, Diet Quality, and Frailty in Older Men
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DOI：
10.1093/gerona/glt196
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发表时间：
2014-06-01
影响因子：
5.1
通讯作者：
Redden, David T.
中科院分区：
文献类型：
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作者：
Shikany, James M.;Barrett-Connor, Elizabeth;Redden, David T.
背景。虚弱是一种多系统损伤和脆弱性扩大的表型，它与不良健康结果的高风险相关，不能完全用年龄增长来解释。我们调查了宏量营养素、膳食纤维和整体饮食质量与社区老年男性虚弱状态的关系。参与者是5925名年龄在50 ~ 65岁的男性，他们参加了美国6个中心的男性骨质疏松性骨折（MrOS）研究。饮食在基线时通过食物频率问卷进行评估。我们在基线和第二次就诊时（平均4.6年后）使用略微修改的心血管健康研究虚弱指数评估虚弱状态（强壮、中等或虚弱）。我们使用多项逻辑回归来评估宏量营养素摄入量、膳食纤维和饮食质量指数与基线和第二次就诊时的虚弱状态之间的关系。在基线时，2748名（46.4%）参与者健康，2681名（45.2%）参与者中度，496名（8.4%）参与者虚弱。碳水化合物、脂肪、蛋白质和膳食纤维与虚弱状态没有一致的联系。总体饮食质量显示出与虚弱状态相当一致的关联。修订后的饮食质量指数与基线就诊时的虚弱状态相对于健康状态呈负相关（Q5 vs Q1的优势比= 0.44,95%可信区间：0.30,0.63;p < 0.0001）和第二次门诊就诊时（Q5 vs Q1的优势比= 0.18,95%可信区间：0.03,0.97;p = 0.0180）。在这组老年男性中，总体饮食质量与普遍和未来的虚弱状态呈负相关。
Background. Frailty, a phenotype of multisystem impairment and expanding vulnerability, is associated with higher risk of adverse health outcomes not entirely explained by advancing age. We investigated associations of macronutrients, dietary fiber, and overall diet quality with frailty status in older community-dwelling men.Methods. Participants were 5,925 men aged >= 65 years enrolled in the Osteoporotic Fractures in Men (MrOS) study at six U. S. centers. Diet was assessed at baseline with a food frequency questionnaire. We assessed frailty status (robust, intermediate, or frail) at baseline and at a second clinic visit (a mean of 4.6 years later) using a slightly modified Cardiovascular Health Study frailty index. We used multinomial logistic regression to assess associations between macronutrient intake, dietary fiber, and the Diet Quality Index Revised with frailty status at baseline and at the second clinic visit.Results. At baseline, 2,748 (46.4%) participants were robust, 2,681 (45.2%) were intermediate, and 496 (8.4%) were frail. Carbohydrate, fat, protein, and dietary fiber showed no consistent associations with frailty status. Overall diet quality exhibited fairly consistent associations with frailty status. The Diet Quality Index Revised was inversely associated with frail status relative to robust status at the baseline visit (odds ratio for Q5 vs Q1 = 0.44, 95% confidence interval: 0.30, 0.63; p for trend < .0001) and at the second clinic visit (odds ratio for Q5 vs Q1 = 0.18, 95% confidence interval: 0.03, 0.97; p for trend = .0180).Conclusions. Overall diet quality was inversely associated with prevalent and future frailty status in this cohort of older men.