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Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand

Adequate nutritional status may influence progression to frailty. The purpose of this study is to determine the prevalence of frailty and examine the relationship between dietary protein intake and the transition between frailty states and mortality in advanced age. We used data from a longitudinal...

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Autores principales: Teh, Ruth, Mendonça, Nuno, Muru-Lanning, Marama, MacDonell, Sue, Robinson, Louise, Kerse, Ngaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401514/
https://www.ncbi.nlm.nih.gov/pubmed/34445004
http://dx.doi.org/10.3390/nu13082843
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author Teh, Ruth
Mendonça, Nuno
Muru-Lanning, Marama
MacDonell, Sue
Robinson, Louise
Kerse, Ngaire
author_facet Teh, Ruth
Mendonça, Nuno
Muru-Lanning, Marama
MacDonell, Sue
Robinson, Louise
Kerse, Ngaire
author_sort Teh, Ruth
collection PubMed
description Adequate nutritional status may influence progression to frailty. The purpose of this study is to determine the prevalence of frailty and examine the relationship between dietary protein intake and the transition between frailty states and mortality in advanced age. We used data from a longitudinal cohort study of Māori (80–90 years) and non-Māori (85 years). Dietary assessments (24-h multiple pass dietary recalls) were completed at the second year of follow-up (wave 2 and forms the baseline in this study). Frailty was defined using the Fried Frailty criteria. Multi-state modelling examined the association of protein intake and transitions between frailty states and death over four years. Over three quarters of participants were pre-frail or frail at baseline (62% and 16%, respectively). Those who were frail had a higher co-morbidity (p < 0.05), where frailty state changed, 44% showed a worsening of frailty status (robust → pre-frail or pre-frail → frail). Those with higher protein intake (g/kg body weight/day) were less likely to transition from robust to pre-frail [Hazard Ratio (95% Confidence Interval): 0.28 (0.08–0.91)] but also from pre-frail to robust [0.24 (0.06–0.93)]. Increased protein intake was associated with lower risk of transitioning from pre-frailty to death [0.19 (0.04–0.80)], and this association was moderated by energy intake [0.22 (0.03–1.71)]. Higher protein intake in this sample of octogenarians was associated with both better and worse outcomes.
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spelling pubmed-84015142021-08-29 Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand Teh, Ruth Mendonça, Nuno Muru-Lanning, Marama MacDonell, Sue Robinson, Louise Kerse, Ngaire Nutrients Article Adequate nutritional status may influence progression to frailty. The purpose of this study is to determine the prevalence of frailty and examine the relationship between dietary protein intake and the transition between frailty states and mortality in advanced age. We used data from a longitudinal cohort study of Māori (80–90 years) and non-Māori (85 years). Dietary assessments (24-h multiple pass dietary recalls) were completed at the second year of follow-up (wave 2 and forms the baseline in this study). Frailty was defined using the Fried Frailty criteria. Multi-state modelling examined the association of protein intake and transitions between frailty states and death over four years. Over three quarters of participants were pre-frail or frail at baseline (62% and 16%, respectively). Those who were frail had a higher co-morbidity (p < 0.05), where frailty state changed, 44% showed a worsening of frailty status (robust → pre-frail or pre-frail → frail). Those with higher protein intake (g/kg body weight/day) were less likely to transition from robust to pre-frail [Hazard Ratio (95% Confidence Interval): 0.28 (0.08–0.91)] but also from pre-frail to robust [0.24 (0.06–0.93)]. Increased protein intake was associated with lower risk of transitioning from pre-frailty to death [0.19 (0.04–0.80)], and this association was moderated by energy intake [0.22 (0.03–1.71)]. Higher protein intake in this sample of octogenarians was associated with both better and worse outcomes. MDPI 2021-08-19 /pmc/articles/PMC8401514/ /pubmed/34445004 http://dx.doi.org/10.3390/nu13082843 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Teh, Ruth
Mendonça, Nuno
Muru-Lanning, Marama
MacDonell, Sue
Robinson, Louise
Kerse, Ngaire
Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand
title Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand
title_full Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand
title_fullStr Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand
title_full_unstemmed Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand
title_short Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand
title_sort dietary protein intake and transition between frailty states in octogenarians living in new zealand
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401514/
https://www.ncbi.nlm.nih.gov/pubmed/34445004
http://dx.doi.org/10.3390/nu13082843
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