Inverse association between dietary habits with high total antioxidant capacity and prevalence of frailty among elderly Japanese women: A multicenter cross-sectional study

Kobayashi, Satomi; Asakura, Keiko; Suga, Hitomi; Sasaki, Satoshi

doi:10.1007/s12603-014-0556-7

Cited by 56 publications

(48 citation statements)

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“…One study, published in 2013 as part of the Whitehall II prospective cohort study, showed that not consuming FVs during adulthood (45-60 y) was associated with an increased risk of prefrailty and frailty after 10.5 y of follow-up (28). Another investigation, a crosssectional analysis published in 2014, showed an inverse doseresponse association between consuming FVs and the prevalence of frailty among women aged $65 y (29). However, no study to our knowledge has yet examined the prospective dose-response relation between FV consumption and frailty.…”

Section: Introductionmentioning

confidence: 99%

Consumption of fruit and vegetables and risk of frailty: a dose-response analysis of 3 prospective cohorts of community-dwelling older adults

García‐Esquinas

Rahi

Pérès

et al. 2016

The American Journal of Clinical Nutrition

107

101

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Background: Consuming fruit and vegetables (FVs) may protect against frailty, but to our knowledge no study has yet assessed their prospective dose-response relation. Objective: We sought to examine the dose-response association between FV consumption and the risk of frailty in older adults. Design: Data were taken from 3 independent cohorts of communitydwelling older adults: the Seniors-ENRICA (Study on Nutrition and Cardiovascular Risk Factors in Spain) cohort (n = 1872), Three-City (3C) Bordeaux cohort (n = 581), and integrated multidisciplinary approach cohort (n = 473). Baseline food consumption was assessed with a validated computerized diet history (Seniors-ENRICA) or with a food-frequency questionnaire (3C Bordeaux and AMI). In all cohorts, incident frailty was assessed with the use of the Fried criteria. Results across cohorts were pooled with the use of a randomeffects model. Results: During a mean 2.5-y follow-up, 300 incident frailty cases occurred. Fully adjusted models showed that the pooled ORs (95% CIs) of incident frailty comparing participants who consumed 1, 2, or $3 portions of fruit/d to those with no consumption were, respectively, 0.59 (0.27, 0.90), 0.58 (0.29, 0.86), and 0.48 (0.20, 0.75), with a P-trend of 0.04. The corresponding values for vegetables were 0.69 (0.42, 0.97), 0.56 (0.35, 0.77), and 0.52 (0.13, 0.92), with a P-trend , 0.01. When FVs were analyzed together, the pooled ORs (95% CIs) of incident frailty were 0.41 (0.21, 0.60), 0.47 (0.25, 0.68), 0.36 (0.18, 0.53), and 0.31 (0.13, 0.48), with a P-trend , 0.01 for participants who consumed 2, 3, 4, or $5 portions/d, respectively, compared with those who consumed #1 portion/d. An inverse dose-response relation was also found between the baseline consumption of fruit and risk of exhaustion, low physical activity, and slow walking speed, whereas the consumption of vegetables was associated with a decreased risk of exhaustion and unintentional weight loss. Conclusions: Among community-dwelling older adults, FV consumption was associated with a lower short-term risk of frailty in a doseresponse manner, and the strongest association was obtained with 3 portions of fruit/d and 2 portions of vegetables/d.Am J Clin Nutr 2016;104:132-42.

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Section: Introductionmentioning

confidence: 99%

Consumption of fruit and vegetables and risk of frailty: a dose-response analysis of 3 prospective cohorts of community-dwelling older adults

García‐Esquinas

Rahi

Pérès

et al. 2016

The American Journal of Clinical Nutrition

107

101

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“…A detailed description of the study design and survey procedure has been published elsewhere [13, 19]. Briefly, two questionnaires for diet and lifestyle were distributed to a total of 7016 dietetic freshmen students in April 2011 or 2012.…”

Section: Methodsmentioning

confidence: 99%

“…Pearson’s correlation coefficients of protein intake between that from the 16-d dietary record and that from the BDHQ in 92 women aged 31–69 was 0.35 [21]. Dietary TAC was calculated using the answers of the BDHQ and the TAC value we assigned to each food item in the BDHQ [19]. To develop the TAC database for the BDHQ, we searched for analytical values by PubMed database.…”

Section: Methodsmentioning

confidence: 99%

“…When the values could not be obtained, substituted values (analytical values of similar foods), or calculated values (calculated analytical values of ingredient food) was used. Dietary TAC was estimated based on intake and the TAC value of each food [19]. Although the validity of dietary TAC estimated from the BDHQ has not been evaluated, the previous validation study of the BDHQ among 92 adult women for foods and nutrients reported that Spearman’s correlation coefficients for some food groups, which are the main contributors of dietary TAC [19], were 0.64 for green tea, 0.77 for coffee, 0.55 for total vegetables, and 0.41 for fruits [20] and Pearson’s correlation coefficients for some antioxidant nutrients were 0.57 for β-carotene, 0.66 for vitamin C, and 0.48 for α-tocopherol [21].…”

Section: Methodsmentioning

confidence: 99%

“…For example, some cross-sectional [13–15] and prospective [16, 17] studies have shown that higher protein intake was associated with lower risk of frailty. The intake of antioxidant nutrients, such as vitamin E and vitamin C [14] or resveratrol [18], and dietary total antioxidant capacity (TAC) [19] was also inversely associated with frailty. However, none of these studies considered other targeted dietary variables assumed to be associated with frailty as confounders.…”

Section: Introductionmentioning

confidence: 99%

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Diet with a combination of high protein and high total antioxidant capacity is strongly associated with low prevalence of frailty among old Japanese women: a multicenter cross-sectional study

Kobayashi

Suga

Sasaki

2017

Nutr J

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BackgroundThe intake of protein and antioxidants has been inversely associated with frailty, individually. However, to our knowledge, no study has evaluated these associations in considering antioxidants or protein intakes as respective confounders. Further, the cooperative effect of dietary protein and antioxidants on frailty has not been investigated. Therefore, we examined the association of high protein and high dietary total antioxidant capacity (TAC) with frailty under the adjustment for dietary TAC or protein intake, respectively. The association between the combination of high dietary protein and high dietary TAC and frailty was also investigated.MethodsA total of 2108 grandmothers or acquaintances of dietetic students aged 65 years and older participated in this cross-sectional multicenter study conducted in 85 dietetic schools in Japan. Dietary variables, including protein intake, and dietary TAC were estimated from a validated brief-type self-administered diet history questionnaire. Frailty was defined as a score of three or more points obtained from the following four components: slowness and weakness (two points), exhaustion, low physical activity, and unintentional weight loss.ResultsMedian (interquartile range) age of the present subjects was 74 (71–78) years. Multivariate adjusted ORs (95% CIs) for frailty in the highest compared to the lowest tertile were 0.66 (0.49, 0.87) for total protein intake (P for trend = 0.003) and 0.51 (0.37, 0.69) for dietary TAC (P for trend <0.0001) after adjustment for dietary TAC or total protein intake, respectively. The OR of frailty for the group with both the highest tertiles of total protein intake and dietary TAC was markedly lower (multivariate adjusted OR [95% CIs]: 0.27 [0.16, 0.44]; P <0.0001) compared to the group with the lowest tertile of protein intake and the lowest tertile of dietary TAC.ConclusionsBoth protein intake and dietary TAC were independently inversely associated with frailty among old Japanese women. Further, a diet with the combination of high dietary protein and high dietary TAC was strongly inversely associated with the prevalence of frailty in this population. To select food combinations that allow for an increase of both protein and antioxidants in diet according to the local food culture and dietary habits may be an effective strategy for frailty prevention.

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Higher dietary acid load is associated with a higher prevalence of frailty, particularly slowness/weakness and low physical activity, in elderly Japanese women

et al. 2017

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Inverse association between dietary habits with high total antioxidant capacity and prevalence of frailty among elderly Japanese women: A multicenter cross-sectional study

Abstract: Dietary habits with high TAC showed a stronger inverse association with frailty in elderly Japanese women than the individual foods examined.

Cited by 56 publications

References 48 publications

Consumption of fruit and vegetables and risk of frailty: a dose-response analysis of 3 prospective cohorts of community-dwelling older adults

Consumption of fruit and vegetables and risk of frailty: a dose-response analysis of 3 prospective cohorts of community-dwelling older adults

Diet with a combination of high protein and high total antioxidant capacity is strongly associated with low prevalence of frailty among old Japanese women: a multicenter cross-sectional study

Higher dietary acid load is associated with a higher prevalence of frailty, particularly slowness/weakness and low physical activity, in elderly Japanese women

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