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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| Veröffentlicht in: | Nutrients 2021-08, Vol.13 (8), p.2843 |
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| creator | Teh, Ruth Mendonça, Nuno Muru-Lanning, Marama MacDonell, Sue Robinson, Louise Kerse, Ngaire |
| 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 (
< 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. |
| doi_str_mv | 10.3390/nu13082843 |
| format | Article |
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< 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.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu13082843</identifier><identifier>PMID: 34445004</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Age ; Age Factors ; Aged, 80 and over ; Aging - ethnology ; Amino acids ; Analysis ; Arthritis ; Body composition ; Body weight ; Cardiovascular disease ; Comorbidity ; Confidence intervals ; Data collection ; Dietary intake ; Dietary Proteins - administration & dosage ; Energy intake ; Female ; Frail Elderly ; Frailty ; Frailty - diagnosis ; Frailty - ethnology ; Frailty - physiopathology ; Gait ; Geriatric Assessment ; Humans ; Male ; Morbidity ; Mortality ; Native peoples ; New Zealand ; New Zealand - epidemiology ; Normal distribution ; Nutrition Assessment ; Nutritional status ; Nutritional Status - ethnology ; Older people ; Prevalence ; Protein Deficiency - diagnosis ; Protein Deficiency - ethnology ; Protein Deficiency - physiopathology ; Proteins ; Recommended Dietary Allowances ; Risk Assessment ; Risk Factors ; Variables</subject><ispartof>Nutrients, 2021-08, Vol.13 (8), p.2843</ispartof><rights>COPYRIGHT 2021 MDPI AG</rights><rights>2021 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 (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c539t-c4a1fa88f691c61b6da00d0d6aad23c6a2978cf32985c5048dd47e244b286b693</citedby><cites>FETCH-LOGICAL-c539t-c4a1fa88f691c61b6da00d0d6aad23c6a2978cf32985c5048dd47e244b286b693</cites><orcidid>0000-0001-7135-1850 ; 0000-0002-5992-3681 ; 0000-0003-2359-2689</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401514/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401514/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27923,27924,53790,53792</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34445004$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Teh, Ruth</creatorcontrib><creatorcontrib>Mendonça, Nuno</creatorcontrib><creatorcontrib>Muru-Lanning, Marama</creatorcontrib><creatorcontrib>MacDonell, Sue</creatorcontrib><creatorcontrib>Robinson, Louise</creatorcontrib><creatorcontrib>Kerse, Ngaire</creatorcontrib><title>Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand</title><title>Nutrients</title><addtitle>Nutrients</addtitle><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 (
< 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.</description><subject>Age</subject><subject>Age Factors</subject><subject>Aged, 80 and over</subject><subject>Aging - ethnology</subject><subject>Amino acids</subject><subject>Analysis</subject><subject>Arthritis</subject><subject>Body composition</subject><subject>Body weight</subject><subject>Cardiovascular disease</subject><subject>Comorbidity</subject><subject>Confidence intervals</subject><subject>Data collection</subject><subject>Dietary intake</subject><subject>Dietary Proteins - administration & dosage</subject><subject>Energy intake</subject><subject>Female</subject><subject>Frail Elderly</subject><subject>Frailty</subject><subject>Frailty - diagnosis</subject><subject>Frailty - ethnology</subject><subject>Frailty - physiopathology</subject><subject>Gait</subject><subject>Geriatric Assessment</subject><subject>Humans</subject><subject>Male</subject><subject>Morbidity</subject><subject>Mortality</subject><subject>Native peoples</subject><subject>New Zealand</subject><subject>New Zealand - epidemiology</subject><subject>Normal distribution</subject><subject>Nutrition Assessment</subject><subject>Nutritional status</subject><subject>Nutritional Status - ethnology</subject><subject>Older people</subject><subject>Prevalence</subject><subject>Protein Deficiency - diagnosis</subject><subject>Protein Deficiency - ethnology</subject><subject>Protein Deficiency - physiopathology</subject><subject>Proteins</subject><subject>Recommended Dietary Allowances</subject><subject>Risk Assessment</subject><subject>Risk Factors</subject><subject>Variables</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNptkk1rFTEUhgdRbKnd-AMk4EaEWzP5OJPZCKVaLVysYN24CZnkzDV1blKTTEv_vRla-yEmi4ST57zJG96mednSA857-i7MLaeKKcGfNLuMdmwFIPjTB_udZj_nc7qMjnbAnzc7XAghKRW7jf3gsZh0Tb6mWNAHchKK-YXEBEfOkgnZFx8DGbBcIQZynIyfyjX5VkzBTCp_akvcYDDJV5is_aUPm6X-Ba_IDzRTFXrRPBvNlHH_dt1rvh9_PDv6vFqffjo5OlyvrOR9WVlh2tEoNULfWmgHcIZSRx0Y4xi3YFjfKTty1itpJRXKOdEhE2JgCgbo-V7z_kb3Yh626CyGksykL5LfVoc6Gq8fnwT_U2_ipVaCtrIVVeDNrUCKv2fMRW99tjhVExjnrJkEoFxwChV9_Q96HucUqr2FkkJRCeqe2pgJtQ9jrPfaRVQfdiBBAHTLuw_-Q9XpcOttDDj6Wn_U8PamwaaYc8LxzmNL9ZIKfZ-KCr96-Ct36N8M8D_cc7D4</recordid><startdate>20210819</startdate><enddate>20210819</enddate><creator>Teh, Ruth</creator><creator>Mendonça, Nuno</creator><creator>Muru-Lanning, Marama</creator><creator>MacDonell, Sue</creator><creator>Robinson, Louise</creator><creator>Kerse, Ngaire</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-7135-1850</orcidid><orcidid>https://orcid.org/0000-0002-5992-3681</orcidid><orcidid>https://orcid.org/0000-0003-2359-2689</orcidid></search><sort><creationdate>20210819</creationdate><title>Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand</title><author>Teh, Ruth ; 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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 (
< 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.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>34445004</pmid><doi>10.3390/nu13082843</doi><orcidid>https://orcid.org/0000-0001-7135-1850</orcidid><orcidid>https://orcid.org/0000-0002-5992-3681</orcidid><orcidid>https://orcid.org/0000-0003-2359-2689</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Age Age Factors Aged, 80 and over Aging - ethnology Amino acids Analysis Arthritis Body composition Body weight Cardiovascular disease Comorbidity Confidence intervals Data collection Dietary intake Dietary Proteins - administration & dosage Energy intake Female Frail Elderly Frailty Frailty - diagnosis Frailty - ethnology Frailty - physiopathology Gait Geriatric Assessment Humans Male Morbidity Mortality Native peoples New Zealand New Zealand - epidemiology Normal distribution Nutrition Assessment Nutritional status Nutritional Status - ethnology Older people Prevalence Protein Deficiency - diagnosis Protein Deficiency - ethnology Protein Deficiency - physiopathology Proteins Recommended Dietary Allowances Risk Assessment Risk Factors Variables |
| title | Dietary Protein Intake and Transition between Frailty States in Octogenarians Living in New Zealand |
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