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Open AccessArticle

The Association between Dietary Variety and Physical Frailty in Community-Dwelling Older Adults

1
Department of Health Science, Graduate School of Health Sciences Kagoshima University, Kagoshima 890-8544, Japan
2
Department of Physical Therapy, Faculty of Medicine, School of Health Sciences, Kagoshima University, Kagoshima 890-8544, Japan
3
Tarumizu Municipal Medical Center Tarumizu Chuo Hospital, Kagoshima 891-2124, Japan
4
Department of Physical Therapy, Kagoshima Medical Professional College, Kagoshima 891-0133, Japan
5
Center for Health Promotion, International Life Sciences Institute, Tokyo 102-0083, Japan
6
Department of Clinical Nutrition, School of Rehabilitation, College of Health and Human Science, Osaka Prefecture University, Osaka 583-8555, Japan
7
Department of Cardiovascular Medicine and Hypertension, Graduate School of Medical and Dental Sciences, Kagoshima University, Kagoshima 890-8520, Japan
*
Author to whom correspondence should be addressed.
Healthcare 2021, 9(1), 32; https://doi.org/10.3390/healthcare9010032
Received: 4 December 2020 / Revised: 23 December 2020 / Accepted: 29 December 2020 / Published: 1 January 2021
(This article belongs to the Special Issue Nutrition Disorders in Older Adults)
The aim of this cross-sectional study was to examine the association between diet variety and physical frailty in community-dwelling older adults. Data of 577 older adults (mean age: 74.0 ± 6.3 years, women: 62.5%) were analyzed. Diet variety was assessed using the Food Frequency Score (FFS) (maximum, 30 points). The FFS assessed the one-week consumption frequency of ten foods (meat, fish/shellfish, eggs, milk & dairy products, soybean products, green & yellow vegetables, potatoes, fruits, seafood, and fats & oil). Physical frailty was assessed using Fried’s component (slowness, weakness, exhaustion, low physical activity, and weight loss). The participants were classified into frail, pre-frail, and non-frail groups. The prevalence of physical frailty was 6.6%. This study found significant associations between physical frailty and low FFS after adjusting for covariates (odds ratio (OR) 0.90, 95% confidence interval (CI) 0.84–0.97, p < 0.01). The optimal cutoff point of the FFS for physical frailty was ≤16 points. FFS lower than the cutoff point were significantly associated with physical frailty after adjusting for covariates (OR 3.46, 95% CI 1.60–7.50, p < 0.01). Diet variety assessed using the FFS cutoff value of ≤16 points was related to the physical frailty status in community-dwelling older adults. View Full-Text
Keywords: physical frailty; diet variety; aging physical frailty; diet variety; aging
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MDPI and ACS Style

Kiuchi, Y.; Makizako, H.; Nakai, Y.; Tomioka, K.; Taniguchi, Y.; Kimura, M.; Kanouchi, H.; Takenaka, T.; Kubozono, T.; Ohishi, M. The Association between Dietary Variety and Physical Frailty in Community-Dwelling Older Adults. Healthcare 2021, 9, 32. https://doi.org/10.3390/healthcare9010032

AMA Style

Kiuchi Y, Makizako H, Nakai Y, Tomioka K, Taniguchi Y, Kimura M, Kanouchi H, Takenaka T, Kubozono T, Ohishi M. The Association between Dietary Variety and Physical Frailty in Community-Dwelling Older Adults. Healthcare. 2021; 9(1):32. https://doi.org/10.3390/healthcare9010032

Chicago/Turabian Style

Kiuchi, Yuto; Makizako, Hyuma; Nakai, Yuki; Tomioka, Kazutoshi; Taniguchi, Yoshiaki; Kimura, Mika; Kanouchi, Hiroaki; Takenaka, Toshihiro; Kubozono, Takuro; Ohishi, Mitsuru. 2021. "The Association between Dietary Variety and Physical Frailty in Community-Dwelling Older Adults" Healthcare 9, no. 1: 32. https://doi.org/10.3390/healthcare9010032

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