Helena Sandoval-Insausti1,2, Ruth Blanco-Rojo3, Auxiliadora Graciani1, Esther López-García1,3, Belén Moreno-Franco4,5, Martín Laclaustra5,6, Carolina Donat-Vargas1,7, José M Ordovás3,8,9, Fernando Rodríguez-Artalejo1,3, Pilar Guallar-Castillón1,3,10. 1. Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPaz, CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain. 2. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts. 3. IMDEA-Food Institute, CEI UAM+CSIC, Madrid. 4. Universidad de Zaragoza, Translational Research Unit. Hospital Universitario Miguel Servet, CIBERCV (CIBER of Cardiovascular Diseases), Zaragoza. 5. Instituto de Investigación Sanitaria de Aragón (IIS Aragón), Translational Research Unit. Hospital Universitario Miguel Servet, CIBERCV (CIBER of Cardiovascular Diseases), Zaragoza. 6. Agencia Aragonesa para la Investigación y el Desarrollo (ARAID), Zaragoza, Spain. 7. Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden. 8. Centro Nacional de Investigaciones Cardiovasculares Carlos III (CNIC), Madrid, Spain. 9. U.S. Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts. 10. Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University, Baltimore, Maryland.
Abstract
BACKGROUND: Ultra-processed food intake has been associated with chronic conditions and mortality. The aim of this study was to assess the relationship between ultra-processed food intake and incident frailty in community-dwelling older adults. METHODS: Prospective cohort study with 1,822 individuals aged at least 60 years who were recruited during 2008-2010 in Spain. At baseline, food consumption was obtained using a validated computerized face-to-face dietary history. Ultra-processed foods were identified according to the nature and extent of their industrial processing (NOVA classification). In 2012, incident frailty was ascertained based on Fried's criteria. Statistical analyses were performed with logistic regression and adjusted for the main potential confounders. RESULTS: After a mean follow-up of 3.5 years, 132 cases of frailty were identified. The fully adjusted risks of frailty across increasing quartiles of the percentage of total energy intake from ultra-processed foods were the following: 0.04 (0.02-0.05), 0.05 (0.03-0.07), 0.09 (0.07-0.12), and 0.11 (0.08-0.14). Results were similar when food consumption was expressed as gram per day/body weight. Regarding ultra-processed food groups, the highest versus the lowest tertiles of consumption of yogurts and fermented milks, cakes and pastries, as well as nonalcoholic beverages (instant coffee and cocoa, packaged juices, and other nonalcoholic drinks, excluding soft drinks) were also significantly related to incident frailty. CONCLUSIONS: Consumption of ultra-processed foods is strongly associated with frailty risk in older adults. Substituting unprocessed or minimally processed foods for ultra-processed foods would play an important role in the prevention of age-related frailty. TRIAL REGISTRATION: NCT02804672.
BACKGROUND: Ultra-processed food intake has been associated with chronic conditions and mortality. The aim of this study was to assess the relationship between ultra-processed food intake and incident frailty in community-dwelling older adults. METHODS: Prospective cohort study with 1,822 individuals aged at least 60 years who were recruited during 2008-2010 in Spain. At baseline, food consumption was obtained using a validated computerized face-to-face dietary history. Ultra-processed foods were identified according to the nature and extent of their industrial processing (NOVA classification). In 2012, incident frailty was ascertained based on Fried's criteria. Statistical analyses were performed with logistic regression and adjusted for the main potential confounders. RESULTS: After a mean follow-up of 3.5 years, 132 cases of frailty were identified. The fully adjusted risks of frailty across increasing quartiles of the percentage of total energy intake from ultra-processed foods were the following: 0.04 (0.02-0.05), 0.05 (0.03-0.07), 0.09 (0.07-0.12), and 0.11 (0.08-0.14). Results were similar when food consumption was expressed as gram per day/body weight. Regarding ultra-processed food groups, the highest versus the lowest tertiles of consumption of yogurts and fermented milks, cakes and pastries, as well as nonalcoholic beverages (instant coffee and cocoa, packaged juices, and other nonalcoholic drinks, excluding soft drinks) were also significantly related to incident frailty. CONCLUSIONS: Consumption of ultra-processed foods is strongly associated with frailty risk in older adults. Substituting unprocessed or minimally processed foods for ultra-processed foods would play an important role in the prevention of age-related frailty. TRIAL REGISTRATION: NCT02804672.
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