Dietary Patterns and 12-Year Risk of Frailty: Results From the Three-City Bordeaux Study

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• 作者：Sophie Pilleron ; PhD^a ; ^b ; ^{sophie.pilleron@isped.u-bordeaux2.fr} ; ^{sophie_pilleron@hotmail.com} ; Soufiane Ajana ; MSc^a ; ^b ; Marthe-Aline Jutand ; PhD^b ; ^c ; Catherine Helmer ; MD ; PhD^a ; ^b ; Jean-Fran&ccedil ; ois Dartigues ; MD ; PhD^a ; ^b ; Cé ; cilia Samieri ; PhD^a ; ^b ; Catherine Fé ; art ; PhD^a ; ^b
• 关键词：Frailty ; older adult ; dietary cluster ; prospective study
• 刊名：Journal of the American Medical Directors Association
• 出版年：2017
• 出版时间：1 February 2017
• 年：2017
• 卷：18
• 期：2
• 页码：169-175
• 全文大小：272 K
• 卷排序：18

文摘

To analyze the association between dietary patterns and the 12-year risk of frailty and its components in community-dwelling elderly French adults.DesignA prospective cohort study.SettingThe Bordeaux sample of the Three-City Study.ParticipantsA 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.MeasurementsFive 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.ResultsIn 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).ConclusionsThis 12-year prospective population-based study suggests that some particular unhealthy dietary patterns may increase the risk of frailty in older adults.