Fragilidad, composición corporal y estado nutricional en ancianos no institucionalizados

Preto, Leonel; Conceição, Maria do Carmo Dias; Figueiredo, Telma Martins; Mata, Maria Augusta; Preto, Pedro Miguel Barreira; Aguilar, Ester Mateo

doi:10.1016/j.enfcli.2017.06.004

Cited by 6 publications

(2 citation statements)

References 22 publications

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“…Malnutrition, which is affected by inadequate, excessive, or imbalance of energy or nutrient consumption, is associated with physical and cognitive impairment, poor quality of life, morbidity, and mortality in older individuals [ 16 – 20 ]. Malnutrition is also associated with higher levels of frailty [ 8 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Frailty, nutrition-related parameters, and mortality across the adult age spectrum

Jayanama

Theou

Blodgett

et al. 2018

BMC Med

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BackgroundNutritional status and individual nutrients have been associated with frailty in older adults. The extent to which these associations hold in younger people, by type of malnutrition or grades of frailty, is unclear. Our objectives were to (1) evaluate the relationship between individual nutrition-related parameters and frailty, (2) investigate the association between individual nutrition-related parameters and mortality across frailty levels, and (3) examine whether combining nutrition-related parameters in an index predicts mortality risk across frailty levels.MethodsThis observational study assembled 9030 participants aged ≥ 20 years from the 2003–2006 cohorts of the National Health and Nutrition Examination Survey who had complete frailty data. A 36-item frailty index (FI) was constructed excluding items related to nutritional status. We examined 62 nutrition-related parameters with established cut points: 34 nutrient intake items, 5 anthropometric measurements, and 23 relevant blood tests. The 41 nutrition-related parameters which were associated with frailty were combined into a nutrition index (NI). All-cause mortality data until 2011 were identified from death certificates.ResultsAll 5 anthropometric measurements, 21/23 blood tests, and 19/34 nutrient intake items were significantly related to frailty. Although most nutrition-related parameters were directly related to frailty, high alcohol consumption and high levels of serum alpha-carotene, beta-carotene, beta-cryptoxanthin, total cholesterol, and LDL-c were associated with lower frailty scores. Only low vitamin D was associated with increased mortality risk across all frailty levels. Seventeen nutrition-related parameters were associated with mortality in the 0.1–0.2 FI group, 11 in the 0.2–0.3 group, and 16 in the > 0.3 group. Overall, 393 (5.8%) of the participants had an NI score less than 0.1 (abnormality in ≤ 4 of the 41 parameters examined). Higher levels of NI were associated with higher mortality risk after adjusting for frailty and other covariates (HR per 0.1: 1.19 [95%CI 1.133–1.257]).ConclusionsMost nutrition-related parameters were correlated to frailty, but only low vitamin D was associated with higher risk for mortality across levels of frailty. As has been observed with other age-related phenomena, even though many nutrition-related parameters were not significantly associated with mortality individually, when combined in an index, they strongly predicted mortality risk.

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Section: Introductionmentioning

confidence: 99%

Frailty, nutrition-related parameters, and mortality across the adult age spectrum

Jayanama

Theou

Blodgett

et al. 2018

BMC Med

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“…At the other end of the spectrum is overnutrition; obesity increases frailty risk [ 19 ], with evidence that the risk of frailty increases with longer duration of obesity [ 20 ]. In terms of body composition, frailty has been associated with higher body fat mass and fat percentage, with low muscle mass and often no association with body mass index (BMI) [ 21 , 22 , 23 , 24 ]. This suggests that frailty may present with both underweight and overweight phenotypes, but consistently is associated with low muscle mass.…”

Section: Introductionmentioning

confidence: 99%

Nutrition and Frailty: Opportunities for Prevention and Treatment

et al. 2021

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Frailty is a syndrome of growing importance given the global ageing population. While frailty is a multifactorial process, poor nutritional status is considered a key contributor to its pathophysiology. As nutrition is a modifiable risk factor for frailty, strategies to prevent and treat frailty should consider dietary change. Observational evidence linking nutrition with frailty appears most robust for dietary quality: for example, dietary patterns such as the Mediterranean diet appear to be protective. In addition, research on specific foods, such as a higher consumption of fruit and vegetables and lower consumption of ultra-processed foods are consistent, with healthier profiles linked to lower frailty risk. Few dietary intervention studies have been conducted to date, although a growing number of trials that combine supplementation with exercise training suggest a multi-domain approach may be more effective. This review is based on an interdisciplinary workshop, held in November 2020, and synthesises current understanding of dietary influences on frailty, focusing on opportunities for prevention and treatment. Longer term prospective studies and well-designed trials are needed to determine the causal effects of nutrition on frailty risk and progression and how dietary change can be used to prevent and/or treat frailty in the future.

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Benefit-to-Risk Balance of Weight Loss Interventions in Older Adults with Obesity

2019

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Fragilidad, composición corporal y estado nutricional en ancianos no institucionalizados

Cited by 6 publications

References 22 publications

Frailty, nutrition-related parameters, and mortality across the adult age spectrum

Frailty, nutrition-related parameters, and mortality across the adult age spectrum

Nutrition and Frailty: Opportunities for Prevention and Treatment

Benefit-to-Risk Balance of Weight Loss Interventions in Older Adults with Obesity

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