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Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status

Both inflammation and poor nutritional status are major risk factors of frailty, and the dietary inflammatory index (DII) has been suggested as being associated with the risk of frailty. The present study aimed to investigate whether DII scores were positively associated with the risk of frailty in...

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Autores principales: Kim, Doyeon, Park, Yongsoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213380/
https://www.ncbi.nlm.nih.gov/pubmed/30249038
http://dx.doi.org/10.3390/nu10101363
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author Kim, Doyeon
Park, Yongsoon
author_facet Kim, Doyeon
Park, Yongsoon
author_sort Kim, Doyeon
collection PubMed
description Both inflammation and poor nutritional status are major risk factors of frailty, and the dietary inflammatory index (DII) has been suggested as being associated with the risk of frailty. The present study aimed to investigate whether DII scores were positively associated with the risk of frailty in older individuals, particularly those with poor nutritional status. In total, 321 community-dwelling older individuals aged 70–85 years were recruited and categorized as non-frail, pre-frail, and frail according to the Cardiovascular Health Study index. DII scores were calculated based on 24-h dietary recall, and nutritional status was assessed using the Mini Nutritional Assessment. Multinomial logistic regression analysis showed that DII scores were positively associated with the risk of frailty in older individuals (odds ratio, OR 1.64, 95% confidence interval, 95% CI 1.25–2.17), particularly those with poor nutritional status (OR 1.68, 95% CI 1.21–2.34). Among the frailty criteria, weight loss (OR 1.29, 95% CI 1.03–1.60), low walking speed (OR 1.33, 95% CI 1.10–1.61), and low grip strength (OR 1.34, 95% CI 1.13–1.60) were associated with DII scores. In addition, the optimal DII cut-off score for frailty was ≥0.93 (sensitivity 71%; specificity: 72%; area under the receiver operating characteristic curve, AUC = 0.792). The present study showed that a pro-inflammatory diet was associated with increased risk of frailty, particularly in older individuals with poor nutritional status. Future randomized controlled trials with a low DII diet for the prevention of frailty are needed to confirm our finding.
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spelling pubmed-62133802018-11-06 Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status Kim, Doyeon Park, Yongsoon Nutrients Article Both inflammation and poor nutritional status are major risk factors of frailty, and the dietary inflammatory index (DII) has been suggested as being associated with the risk of frailty. The present study aimed to investigate whether DII scores were positively associated with the risk of frailty in older individuals, particularly those with poor nutritional status. In total, 321 community-dwelling older individuals aged 70–85 years were recruited and categorized as non-frail, pre-frail, and frail according to the Cardiovascular Health Study index. DII scores were calculated based on 24-h dietary recall, and nutritional status was assessed using the Mini Nutritional Assessment. Multinomial logistic regression analysis showed that DII scores were positively associated with the risk of frailty in older individuals (odds ratio, OR 1.64, 95% confidence interval, 95% CI 1.25–2.17), particularly those with poor nutritional status (OR 1.68, 95% CI 1.21–2.34). Among the frailty criteria, weight loss (OR 1.29, 95% CI 1.03–1.60), low walking speed (OR 1.33, 95% CI 1.10–1.61), and low grip strength (OR 1.34, 95% CI 1.13–1.60) were associated with DII scores. In addition, the optimal DII cut-off score for frailty was ≥0.93 (sensitivity 71%; specificity: 72%; area under the receiver operating characteristic curve, AUC = 0.792). The present study showed that a pro-inflammatory diet was associated with increased risk of frailty, particularly in older individuals with poor nutritional status. Future randomized controlled trials with a low DII diet for the prevention of frailty are needed to confirm our finding. MDPI 2018-09-23 /pmc/articles/PMC6213380/ /pubmed/30249038 http://dx.doi.org/10.3390/nu10101363 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kim, Doyeon
Park, Yongsoon
Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
title Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
title_full Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
title_fullStr Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
title_full_unstemmed Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
title_short Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
title_sort association between the dietary inflammatory index and risk of frailty in older individuals with poor nutritional status
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213380/
https://www.ncbi.nlm.nih.gov/pubmed/30249038
http://dx.doi.org/10.3390/nu10101363
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