健康饮食或降低老年女性的虚弱风险
创作:szx 审核:szx 2020年03月15日
  • 纳入71941名60岁以上的女性,从1990年开始,每4年评估一次饮食质量及虚弱的发生,跟踪随访至2010年;
  • 通过地中海饮食(AMED)、DASH饮食(DASH)、健康饮食指数-2010(AHEI-2010)评分评估受试者的饮食质量;
  • 在随访期间共发生11564例虚弱病例,AMED、DASH或AHEI-2010评分每增加一个标准差,虚弱的相对风险分别为0.87、0.93、0.90;
  • 较低的红肉/加工肉类、较低的钠摄入、较高的蔬菜摄入及适量饮酒与较低的虚弱风险分别独立相关。
主编推荐语
szx
American Journal of Clinical Nutrition上发表的一项最新研究,对超过7万名老年女性进行多年随访后发现,饮食质量越高,发生虚弱的风险越低。具体而言,较低的红肉/加工肉类、较低的钠摄入、较高的蔬菜摄入、适量饮酒等因素均与较低的虚弱风险独立相关。
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Diet quality and risk of frailty among older women in the Nurses’ Health Study

饮食质量与老年女性的虚弱风险

10.1093/ajcn/nqaa028

2020-02-24, Article

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Background: The frailty syndrome is associated with higher risk of disability and death after accounting for multimorbidity. Therefore, the determinants of frailty need to be identified to ensure older adults live not only longer but also healthier lives. However, the effect of diet quality on frailty is mostly unknown.
Objectives: We aimed to evaluate the alternate Mediterranean diet (AMED), the Dietary Approaches to Stop Hypertension (DASH) diet, and the alternate Healthy Eating Index-2010 (AHEI-2010) in association with frailty risk among older women.
Methods: We analyzed data from 71,941 women aged ≥60 y participating in the Nurses’ Health Study. The AMED, DASH, and AHEI-2010 were computed from validated FFQs in 1990 and repeated every 4 y until 2010. Frailty was defined as having ≥3 of the following 5 criteria from the FRAIL scale: fatigue, reduced resistance, reduced aerobic capacity, having ≥5 illnesses, and weight loss ≥5%. The occurrence of frailty was assessed every 4 y.
Results: During follow-up we identified 11,564 incident cases of frailty. After adjusting for potential confounders, the RRs (95% CIs) of frailty per 1-SD increase in the AMED, DASH, and AHEI-2010 scores were 0.87 (0.85, 0.90), 0.93 (0.91, 0.95), and 0.90 (0.88, 0.92), respectively. All diet quality scores were associated with lower risk of the individual frailty criteria fatigue, reduced resistance, reduced aerobic capacity, and weight loss. Lower consumption of red and processed meat, a lower sodium intake, a higher ratio of monounsaturated to saturated fat, vegetables, and moderate alcohol intake were components of the diet quality scores independently associated with lower risk of frailty.
Conclusions: Adherence to a healthy diet, as defined by the AMED, DASH, and AHEI-2010 scores, was associated with reduced risk of frailty in older women.

First Authors:
Ellen A Struijk

Correspondence Authors:
Ellen A Struijk

All Authors:
Ellen A Struijk,Kaitlin A Hagan,Teresa T Fung,Frank B Hu,Fernando Rodríguez-Artalejo,Esther Lopez-Garcia

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