Association of Baltic Sea and Mediterranean diets with frailty phenotype in older women, Kuopio OSTPRE-FPS study

Abstract

Purpose To evaluate the association between Baltic Sea diet (BSD) and Mediterranean diet (MED) with frailty. Methods This was a secondary analysis on the osteoporosis risk factor and prevention–fracture prevention study on 440 women aged 65–72 years. Frailty was ascertained with the presence of 3–5 and prefrailty 1–2 of the following criteria: weight loss ≥ 5%, low life satisfaction score, walking speed ≤ 0.51 m/s, handgrip strength divided by body mass index ≤ 0.67 kg/m2 and physical activity ≤ 2 h/week. Women answered to questionnaires on lifestyle factors and 3-day food record. BSD score was ascertained using intake of nine and MED score of eight foods or nutrients components from food record. Multinomial logistic regression models adjusted for age, energy intake, smoking, living status, marital status and intervention group evaluated associations between MED and BSD with frailty phenotype status. Results At 3-year follow-up, 206 women (46.8%) were prefrail and 36 (8.2%) were frail. After adjusting for confounders, a tendency was found between BSD per standard deviation (SD)-unit increase and lower likelihood of frailty (β = 0.62, 95% CI = 0.38–1.01, P = 0.057). Further, MED per SD-unit increase was associated with lower likelihood of prefrailty (β = 0.74, 95% CI = 0.6–0.9, P = 0.009). Consumption of vegetables was lower in frail (31.5 ± 36.0 g/day) and prefrail women (37.1 ± 42.0 g/day) than in non-frail women (48.6 ± 40.7 g/day) (P for trend = 0.041). Conclusions Positive behavioral characteristics such as following MED and BSD may be associated with lower likelihood of prefrailty and frailty in older women. However, further longitudinal analyses are warranted.

Dietary Diversity Changes and Cognitive Frailty in Chinese Older Adults: A Prospective Community-Based Cohort Study

“…However, the relationship between DDS changes and the incident CF remains unknown. In this study, a higher DDS was related to decreased CF risk, consistent with previous investigations of various dietary quality indices, such as the Mediterranean diet, the Healthy Eating Index 2015, the Mediterranean-DASH Intervention for Neurodegenerative Delay, and the Mediterranean Dietary Approach to Systolic Hypertension diet [31][32][33]. Given the challenges of assessing overall dietary quality with the measurement of the abovementioned indices in a clinical setting, the DDS emerges as a more practical approach without quantitative measurements.…”

Healthy Aging and Dietary Patterns

“…A large body of medical literature shows that a higher adherence to the Med Diet has been associated with a reduced risk of total mortality [97,98]; reduced incidence of CVD and related mortality [86]; reduced cognitive decline, dementia, and depression [59,[99][100][101]; reduced mortality due to cancer and lower incidence of colorectal, breast, gastric, respiratory, bladder, liver, and head and neck cancer [102]; weight loss and reduction in BMI [103]; decreased incidence of T2D [104]; reduced risk of chronic obstructive respiratory disease [105]; decreased incidence of frailty [106][107][108][109][110][111][112]; as well as reduced incidence of fragility fractures [113][114][115]. Morris et al created a combination of components of the Med Diet and DASH with greater evidence of neuroprotective effects in a dietary model known as MIND diet [67].…”

The Influence of the Mediterranean Dietary Pattern on Osteoporosis and Sarcopenia

“…In fact, the MedDiet seems to indirectly slow the development of frailty due to its important role in the prevention of various chronic diseases. Specifically, higher MedDiet adherence was associated with a lower likelihood of prefrailty and frailty in a sample of 13,100 postmenopausal Finnish women aged 65 years or older [ 110 ]. Greater acceptance of the MedDiet was associated with a 62% lower risk of frailty in an elderly French sample [ 111 ].…”

“…Greater acceptance of the MedDiet was associated with a 62% lower risk of frailty in an elderly French sample [ 111 ]. Moreover, higher consumption of vegetables (such as legumes and nuts, mushrooms and vegetable products) and fruit was associated with a lower probability of frailty [ 110 ]. Moreover, the antioxidant and anti-inflammatory power (due to vitamin C, vitamin E, carotenoids and selenium) of these foods could combat oxidative stress ( Figure 1 ) [ 112 , 113 ] because this mechanism is recognized as an important underlying factor of frailty among the elderly [ 114 ].…”