Premium
Dietary Fat Composition and Frailty in Oldest‐Old Men
Author(s) -
Jyväkorpi Satu K.,
Urtamo Annele,
Strandberg Timo E.
Publication year - 2020
Publication title -
journal of the american geriatrics society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.992
H-Index - 232
eISSN - 1532-5415
pISSN - 0002-8614
DOI - 10.1111/jgs.16402
Subject(s) - medicine , gerontology , weight loss , cohort , homogeneous , composition (language) , cohort study , obesity , linguistics , philosophy , physics , thermodynamics
Several nutrition-related components, such as higher overall diet quality, protein intake, and dietʼs antioxidant capacity, have been inversely associated with frailty. However, an important macronutrient, fat, has been less studied, especially in the oldest old. The results have also been conflicting: total fat intake has or has not been associated with increased frailty risk, whereas monounsaturated fatty acid (MUFA) intake was reported to be inversely associated with frailty. Our hypothesis was that individual fatty acids and fatty acids ratios may be linked with frailty because cardiovascular disease is associated with increased risk of frailty. Therefore, we explored relationships between frailty and variables related to fat intake in oldest-old communityliving men.