Premium
Dietary Pattern Associated with Frailty: Results from Nutrition and Health Survey in Taiwan
Author(s) -
Pan WenHarn,
Lo YenLi
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.645.11
Subject(s) - medicine , environmental health , calorie , logistic regression , odds ratio , meal , food frequency questionnaire , national health and nutrition examination survey , demography , gerontology , food science , biology , population , pathology , sociology , endocrinology
Objectives To identify dietary patterns and to explore their associations with frailty. Design Analyses were conducted with data from the Nutrition and Health Survey in Taiwan (NAHSIT), a representative nationwide survey. Setting Participants were recruited from NAHSIT between 2013 and 2015. Participants Individuals aged 65 years and older (N=954). Measurements Dietary intake was evaluated using a 79‐item food‐frequency questionnaire. Frailty phenotype was determined using the modified Fried criteria. Using data from NAHSIT 2013 (n=274), we applied reduce rank regression to find dietary pattern which maximized the variation explained for multiple parameters associated with frailty, including grip strength, lean mass, hemoglobin concentration, 36‐item Short‐Form, and Brief Symptom Rating Scale‐5. Logistic regression models were used to estimate the association between frailty and dietary pattern using data from NAHSIT 2014–2015 (n=680). Results Consumption frequency of vegetable, tea, whole grains, shell fish, nuts and seeds, snacks, fish, and poultry were positively associated, but that of sweetened beverage was inversely associated with the frailty parameter. Prevalence of frailty and pre‐frailty was 4.7% and 45.9%, respectively in the NAHSIT 2014–2015 survey where we first incorporated Fried questionnaire. Dietary pattern score tertiles were inversely associated with frailty risk (odds ratio=1, 0.64, 0.10; p for trend=0.03). Conclusion A dietary pattern featured with more “phytonutrient‐rich plant foods, tea, low‐saturated fat containing protein‐rich foods, n‐3 rich deep‐sea fish, discretionary calories from between‐meal snack; but less sweeten beverage” was associated with lower risk of frailty. This information can be considered in designing dietary intervention for frail elders. Support or Funding Information This study was supported from the intramural funds from the Health Promotion Administration, Ministry of Health and Welfare (MOHW103‐HPA‐H‐114‐124710) and the Department of Health (DOH102‐HP‐1703) in Taiwan.