Sophie Pilleron1, Soufiane Ajana2, Marthe-Aline Jutand3, Catherine Helmer2, Jean-François Dartigues2, Cécilia Samieri2, Catherine Féart2. 1. Institut National de la Santé Et de la Recherche Médicale U1219, Bordeaux Population Health Research Center, Bordeaux, France; Bordeaux University, Institut de Santé Publique, d'Epidémiologie et de Développement, Bordeaux, France. Electronic address: sophie.pilleron@isped.u-bordeaux2.fr. 2. Institut National de la Santé Et de la Recherche Médicale U1219, Bordeaux Population Health Research Center, Bordeaux, France; Bordeaux University, Institut de Santé Publique, d'Epidémiologie et de Développement, Bordeaux, France. 3. Bordeaux University, Institut de Santé Publique, d'Epidémiologie et de Développement, Bordeaux, France; Bordeaux University EA 7440, Cultures et Diffusion des Savoirs (CeDS), Bordeaux, France.
Abstract
OBJECTIVE: To analyze the association between dietary patterns and the 12-year risk of frailty and its components in community-dwelling elderly French adults. DESIGN: A prospective cohort study. SETTING: The Bordeaux sample of the Three-City Study. PARTICIPANTS: A total of 972 initially nonfrail nondemented participants (336 men and 636 women) aged 73 years on average, re-examined at least once over 12 years. MEASUREMENTS: Five sex-specific dietary clusters were previously derived at baseline. Frailty incident to the baseline visit was defined as having at least three out of the following 5 criteria: unintentional weight loss, exhaustion, low energy expenditure, slowness, and muscle weakness. Multivariate Cox proportional hazard models were used to assess the association between dietary clusters and the risk of frailty and its components. RESULTS: In total, 78 men for 3719 person-years and 221 women for 7027 person-years became frail over the follow-up. In multivariate analyses, men in the "pasta" pattern and women in the "biscuits and snacking" pattern had a significantly higher risk of frailty compared with those in the "healthy" pattern [hazard ratio (HR) 2.2; 95% confidence interval (CI) 1.1-4.4 and HR 1.8; 95% CI 1.2-2.8, respectively; P = .09 and P = .13 for the global test of significance of risk difference across clusters, respectively]. In men, "biscuits and snacking" and "pasta" patterns were significantly associated with higher risk for muscle weakness (HR 3.3; 95% CI 1.6-7.0 and HR 2.1; 95% CI 1.2-3.7, respectively; P = .003 for global test). CONCLUSIONS: This 12-year prospective population-based study suggests that some particular unhealthy dietary patterns may increase the risk of frailty in older adults.
OBJECTIVE: To analyze the association between dietary patterns and the 12-year risk of frailty and its components in community-dwelling elderly French adults. DESIGN: A prospective cohort study. SETTING: The Bordeaux sample of the Three-City Study. PARTICIPANTS: A total of 972 initially nonfrail nondemented participants (336 men and 636 women) aged 73 years on average, re-examined at least once over 12 years. MEASUREMENTS: Five sex-specific dietary clusters were previously derived at baseline. Frailty incident to the baseline visit was defined as having at least three out of the following 5 criteria: unintentional weight loss, exhaustion, low energy expenditure, slowness, and muscle weakness. Multivariate Cox proportional hazard models were used to assess the association between dietary clusters and the risk of frailty and its components. RESULTS: In total, 78 men for 3719 person-years and 221 women for 7027 person-years became frail over the follow-up. In multivariate analyses, men in the "pasta" pattern and women in the "biscuits and snacking" pattern had a significantly higher risk of frailty compared with those in the "healthy" pattern [hazard ratio (HR) 2.2; 95% confidence interval (CI) 1.1-4.4 and HR 1.8; 95% CI 1.2-2.8, respectively; P = .09 and P = .13 for the global test of significance of risk difference across clusters, respectively]. In men, "biscuits and snacking" and "pasta" patterns were significantly associated with higher risk for muscle weakness (HR 3.3; 95% CI 1.6-7.0 and HR 2.1; 95% CI 1.2-3.7, respectively; P = .003 for global test). CONCLUSIONS: This 12-year prospective population-based study suggests that some particular unhealthy dietary patterns may increase the risk of frailty in older adults.
Authors: Ellen A Struijk; Kaitlin A Hagan; Teresa T Fung; Frank B Hu; Fernando Rodríguez-Artalejo; Esther Lopez-Garcia Journal: Am J Clin Nutr Date: 2020-04-01 Impact factor: 7.045
Authors: Richard Ofori-Asenso; Ken L Chin; Mohsen Mazidi; Ella Zomer; Jenni Ilomaki; Andrew R Zullo; Danijela Gasevic; Zanfina Ademi; Maarit J Korhonen; Dina LoGiudice; J Simon Bell; Danny Liew Journal: JAMA Netw Open Date: 2019-08-02
Authors: Armanda Teixeira-Gomes; Blanca Laffon; Vanessa Valdiglesias; Johanna M Gostner; Thomas Felder; Carla Costa; Joana Madureira; Dietmar Fuchs; João Paulo Teixeira; Solange Costa Journal: Antioxidants (Basel) Date: 2021-12-10