Branko Gabrovec1, Gregor Veninšek2, Luz López Samaniego3, Ana Maria Carriazo4, Eleftheria Antoniadou5, Marjetka Jelenc6. 1. Center for Health Care Research, National Institute of Public Health, Slovenia. Electronic address: branko.gabrovec@nijz.si. 2. Center for Geriatric Medicine, University Medical Centre Ljubljana, Slovenia. 3. Progress and Health Foundation, Regional Ministry of Health of Andalusia, Spain. 4. Regional Ministry of Health of Andalusia, Spain. 5. Patras University Hospital, Greece. 6. Center for Health Care Research, National Institute of Public Health, Slovenia.
Abstract
BACKGROUND AND PURPOSE: There is sufficient evidence that nutrition and frailty status are related. In order to deliver quality management of frail and pre-frail patients, clinicians and dieticians should understand the role of nutrition in the concept of frailty. This study examines the role of nutrition in ageing in general, malnutrition and the risk of frailty, individual nutritional factors as the risk factors of frailty and lastly nutritional interventions that have a significant role in frailty. METHODS: A literature search was conducted in the following databases: PubMed, Cochrane, Embase, Cinahl and UpToDate. The criterion in selecting the literature was that articles were published between 2002 and 2017. From 39,885 initial hits, 28 publications were selected. RESULTS: Malnutrition or being at risk of malnutrition increases the risk of frailty and its consequences. With regard to the importance of recognizing malnutrition and the risk of malnutrition, the Mini Nutritional Assessment is a validated tool with acceptable sensitivity/specificity to be used for screening and assessment. Frail patients who are at an elevated risk of falls and fractures need Vitamin D supplementation. The promotion of a Mediterranean diet and a protein intake of at least 1-1.2 g per kilogram of body weight per day is beneficial. CONCLUSIONS: One of the main variable risk factors for the development of frailty can be unsuitable nourishment and there is evidence that nutrition and frailty status are related. Successful comprehensive management of frailty requires a balanced healthy nutrition at all ages, preferably in combination with physical activity.
BACKGROUND AND PURPOSE: There is sufficient evidence that nutrition and frailty status are related. In order to deliver quality management of frail and pre-frail patients, clinicians and dieticians should understand the role of nutrition in the concept of frailty. This study examines the role of nutrition in ageing in general, malnutrition and the risk of frailty, individual nutritional factors as the risk factors of frailty and lastly nutritional interventions that have a significant role in frailty. METHODS: A literature search was conducted in the following databases: PubMed, Cochrane, Embase, Cinahl and UpToDate. The criterion in selecting the literature was that articles were published between 2002 and 2017. From 39,885 initial hits, 28 publications were selected. RESULTS:Malnutrition or being at risk of malnutrition increases the risk of frailty and its consequences. With regard to the importance of recognizing malnutrition and the risk of malnutrition, the Mini Nutritional Assessment is a validated tool with acceptable sensitivity/specificity to be used for screening and assessment. Frail patients who are at an elevated risk of falls and fractures need Vitamin D supplementation. The promotion of a Mediterranean diet and a protein intake of at least 1-1.2 g per kilogram of body weight per day is beneficial. CONCLUSIONS: One of the main variable risk factors for the development of frailty can be unsuitable nourishment and there is evidence that nutrition and frailty status are related. Successful comprehensive management of frailty requires a balanced healthy nutrition at all ages, preferably in combination with physical activity.
Authors: Alberto Montesanto; Patrizia D'Aquila; Veronica Rossano; Giuseppe Passarino; Dina Bellizzi Journal: Front Endocrinol (Lausanne) Date: 2019-10-01 Impact factor: 5.555
Authors: Rocio Barragán; Oscar Coltell; Olga Portolés; Eva M Asensio; José V Sorlí; Carolina Ortega-Azorín; José I González; Carmen Sáiz; Rebeca Fernández-Carrión; Jose M Ordovas; Dolores Corella Journal: Nutrients Date: 2018-10-18 Impact factor: 5.717