Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status
Abstract
:1. Introduction
2. Materials and Methods
2.1. Patient Population
2.2. Frailty Assessment
2.3. Mini Nutritional Assessment (MNA)
2.4. Dietary Inflammatory Index (DII)
2.5. Statistical Analyses
3. Results
3.1. Characteristics of Participants
3.2. Association between DII and Frailty Status
3.3. Predictability of Frailty Using the DII
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Dietary Parameters | Inflammatory Effect Score 1 |
---|---|
Carbohydrate (g) | 0.097 |
Total fat (g) | 0.298 |
Protein (g) | 0.021 |
Fiber (g) | −0.663 |
Vitamin A (μg RE) | −0.401 |
Vitamin D (μg) | −0.446 |
Vitamin E (mg) | −0.419 |
Vitamin C (mg) | −0.424 |
Beta carotene (μg) | −0.584 |
Thiamin (mg) | −0.098 |
Riboflavin (mg) | −0.068 |
Niacin (mg) | −0.246 |
Vitamin B6 (mg) | −0.365 |
Folate (μg) | −0.190 |
Vitamin B12 (mg) | 0.106 |
Magnesium (mg) | −0.484 |
Iron (mg) | 0.032 |
Zinc (mg) | −0.313 |
Selenium (μg) | −0.191 |
n-3 fatty acids (g) | −0.436 |
n-6 fatty acids (g) | −0.159 |
Cholesterol (mg) | 0.110 |
Saturated fat (g) | 0.373 |
Polyunsaturated fatty acids (g) | −0.337 |
Monounsaturated fatty acids (g) | −0.009 |
Garlic (g) | −0.412 |
Ginger (g) | −0.453 |
Onion (g) | −0.301 |
Turmeric (mg) | −0.785 |
Green/black tea (g) | −0.536 |
Pepper (g) | −0.131 |
Alcohol (g) | −0.278 |
Caffeine (g) | −0.110 |
Variables | Non-Frail (n = 92) | Pre-Frail (n = 187) | Frail (n = 42) | p-Value |
---|---|---|---|---|
Age (years) | 75.98 ± 3.77 a | 76.78 ± 3.73 ab | 77.88 ± 3.79 b | 0.023 |
Female, n (%) | 60 (65.2) | 129 (69.0) | 29 (69.0) | 0.087 |
BMI (kg/m2) | 24.66 ± 3.34 | 24.68 ± 3.26 | 24.45 ± 3.36 | 0.918 |
Medical history, n (%) | ||||
Diabetes | 18 (19.6) | 51 (27.3) | 15 (35.7) | 0.124 |
Cardio-cerebrovascular disease | 58 (63.0) | 140 (74.9) | 31 (73.8) | 0.113 |
Gastrointestinal disease | 4 (4.3) | 16 (8.6) | 0 (0.0) | 0.079 |
Musculoskeletal disease | 25 (27.2) | 45 (24.1) | 14 (33.3) | 0.451 |
Depression | 1 (1.1) | 7 (3.7) | 1 (2.4) | 0.443 |
Chewing ability, n (%) | ||||
Poor | 20 (21.7) | 71 (38.0) | 3 (64.3) | <0.001 |
Moderate | 9 (9.8) | 17 (9.1) | 2 (4.8) | |
Good | 63 (68.5) | 99 (52.9) | 13 (31.0) | |
Energy intake (kcal) | 1438.6 ± 414.3 a | 1305.2 ± 362.1 b | 1055.5 ± 340.9 c | <0.001 |
MNA score | 24.09 ± 2.84 a | 22.03 ± 3.01 b | 19.76 ± 2.79 c | <0.001 |
MNA category, n (%) | ||||
Well-nourished | 53 (57.6) | 47 (25.1) | 3 (7.1) | <0.001 |
At risk of malnutrition | 38 (41.3) | 134 (71.7) | 33 (78.6) | |
Malnutrition | 1 (1.1) | 6 (3.2) | 6 (14.3) | |
DII score | −0.81 ± 2.06 a | −0.15 ± 2.18 a | 2.27 ± 2.53 b | <0.001 |
Variables | Correlation Index | Total (n = 321) | Good Nutritional Status (n = 103) | Poor Nutritional Status (n = 218) |
---|---|---|---|---|
DII score | Spearman’s ρ | 0.369 ** | 0.162 | 0.352 ** |
p-value | <0.001 | 0.103 | <0.001 | |
Age | Spearman’s ρ | 0.170 ** | 0.142 | 0.143 * |
p-value | 0.002 | 0.151 | 0.035 | |
Energy intake | Spearman’s ρ | −0.289 ** | −0.144 | −0.251 ** |
p-value | <0.001 | 0.146 | <0.001 |
Total (n = 321) | Good Nutritional Status (n = 103) | Poor Nutritional Status (n = 218) | |
---|---|---|---|
Non-frail/pre-frail, n | 92/187 | 53/47 | 39/140 |
Crude OR (95% CI) | 1.15 (1.02–1.29) * | 1.01 (0.83–1.23) | 1.11 (0.94–1.30) |
Adjusted OR (95% CI) 1 | 1.01 (0.85–1.19) | 0.86 (0.65–1.14) | 1.10 (0.87–1.39) |
Non-frail/frail, n | 92/42 | 53/3 | 39/39 |
Crude OR (95% CI) | 1.89 (1.55–2.31) ** | 2.15 (1.16–3.97) * | 1.73 (1.38–2.19) ** |
Adjusted OR (95% CI) 1 | 1.64 (1.25–2.17) ** | 3.13 (0.96–10.20) | 1.68 (1.21–2.34) ** |
Total (n = 321) | Good Nutritional Status (n = 103) | Poor Nutritional Status (n = 218) | |
---|---|---|---|
Weight loss/non-weight loss, n | 38/283 | 4/99 | 34/184 |
Crude OR (95% CI) | 1.15 (1.02–1.29) * | 1.26 (0.82–1.94) | 1.09 (0.93–1.28) |
Adjusted OR (95% CI) 1 | 1.29 (1.03–1.60) * | 1.50 (0.82–2.74) | 1.26 (0.99–1.60) |
Exhaustion/non-exhaustion, n | 184/137 | 31/72 | 153/65 |
Crude OR (95% CI) | 1.16 (1.05–1.27) ** | 0.96 (0.78–1.17) | 1.11 (0.98–1.26) |
Adjusted OR (95% CI) 1 | 1.04 (0.90–1.20) | 0.89 (0.67–1.19) | 1.08 (0.89–1.30) |
Low physical activity/non-low physical activity, n | 43/278 | 6/97 | 37/181 |
Crude OR (95% CI) | 1.41 (1.21–1.63) ** | 1.50 (1.04–2.18) * | 1.33 (1.13–1.58) ** |
Adjusted OR (95% CI) 1 | 1.16 (0.94–1.45) | 1.52 (0.90–2.57) | 1.08 (0.85–1.37) |
Low walking speed/non-low walking speed, n | 65/256 | 11/92 | 54/164 |
Crude OR (95% CI) | 1.43 (1.25–1.62) ** | 1.45 (1.08–1.95) * | 1.37 (1.18–1.59) ** |
Adjusted OR (95% CI) 1 | 1.33 (1.10–1.61) ** | 1.35 (0.90–2.02) | 1.33 (1.07–1.65) * |
Low grip strength/non-low grip strength, n | 74/247 | 22/81 | 52/166 |
Crude OR (95% CI) | 1.28 (1.14–1.44) ** | 1.25 (1.00–1.55) | 1.33 (1.15–1.54) ** |
Adjusted OR (95% CI) 1 | 1.34 (1.13–1.60) ** | 1.28 (0.94–1.74) | 1.37 (1.11–1.70) ** |
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Kim, D.; Park, Y. Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status. Nutrients 2018, 10, 1363. https://doi.org/10.3390/nu10101363
Kim D, Park Y. Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status. Nutrients. 2018; 10(10):1363. https://doi.org/10.3390/nu10101363
Chicago/Turabian StyleKim, Doyeon, and Yongsoon Park. 2018. "Association between the Dietary Inflammatory Index and Risk of Frailty in Older Individuals with Poor Nutritional Status" Nutrients 10, no. 10: 1363. https://doi.org/10.3390/nu10101363