Ultra-processed food consumption and nutritional frailty in older age
Zupo R, Donghia R, Castellana F, Bortone I, De Nucci S, Sila A, Tatoli R, Lampignano L, Sborgia G, Panza F, Lozupone M, Colacicco G, Clodoveo ML, Sardone R
GeroScience · 28 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio transversal (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Ministero della Salute
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-02-24 · Geroscience · vol. 45 · número 4 · págs. 2229–2243
- Editorial
- Springer International Publishing
- Citado
- 32 citas · más que el 98% de estudios similares · 7.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 52 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Nutrition and Health in Aging · Frailty in Older Adults
- Palabras clave
- Medicine, Gerontology, Logistic regression, Environmental health, Consumption (sociology), Demography, Internal medicine
- MeSH
- humans, nutrition assessment, nutritional status, aged, male, fast foods, frailty, food, processed
14 autores
- Roberta Zupo🇮🇹 · autor de correspondenciaGastroenterology Hospital "Saverio de Bellis"
- Rossella Donghia🇮🇹Gastroenterology Hospital "Saverio de Bellis"
- Fábio Bonini Castellana🇮🇹Gastroenterology Hospital "Saverio de Bellis"
- Ilaria Bortone🇮🇹Istituto di Fisiologia Clinica; National Research Council
- Sara De Nucci🇮🇹Gastroenterology Hospital "Saverio de Bellis"
- Annamaria Sila🇮🇹Gastroenterology Hospital "Saverio de Bellis"
- Rossella Tatoli🇮🇹Gastroenterology Hospital "Saverio de Bellis"
- Luisa Lampignano🇮🇹Gastroenterology Hospital "Saverio de Bellis"
- Giancarlo Sborgia🇮🇹University of Bari Aldo Moro
- Francesco Panza🇮🇹University of Bari Aldo Moro
- Madia Lozupone🇮🇹University of Bari Aldo Moro
- Giuseppe Colacicco🇮🇹University of Bari Aldo Moro
- Maria Lisa Clodoveo🇮🇹University of Bari Aldo Moro
- Rodolfo Sardone🇮🇹Gastroenterology Hospital "Saverio de Bellis"
Resumen
El texto original del estudio, en el idioma en que se publicó.
Frailty is a multidisciplinary public health issue and nutrition is key concern. Given the scientific consistency about inflammation as shared pathway to poor nutrition and frailty, food processing seems a suitable target to gain evidence in frailty prevention nutrition settings. This study aimed to assess diet in relation to nutritional frailty using the NOVA classification. Browsing the dataset of the Salus in Apulia, 2185 older adults were found to have completed the nutritional assessment, providing eligible data for this study goal. A validated construct, based on the co-presence of physical frailty by CHS criteria plus nutritional imbalance, was applied to characterize nutritional frailty phenotypes. Using the NOVA classification, daily food and beverage intakes from an 85-item self-administered FFQ were assigned to three categories, and effect sizes were tested among groups according to nutritional frailty status (presence/absence). Raw and adjusted logistic regression models were run to assess associations between NOVA food categories by quintiles of daily exposure (very-low, low, mild, moderate, high) and nutritional frailty. Nutritional frailty prevalence was 27%, being more frequent in males. Eating more unprocessed or minimally processed foods was inversely related to nutritional frailty, even after adjustment (OR: 0.10, 95%CI 0.07-0.16), showing a downward ORs behavior toward lower consumption quintiles. Listing in the quintile of moderate consumption of processed foods meant a nearly 50% increase in nutritional frailty probability (OR: 1.46, 95%CI 1.03-2.06), while the probability was double for the highest quintile against the lowest (OR: 3.22, 95%CI 2.27-4.58). A growing probability of nutritional frailty was found for increasing consumption of ultra-processed foods, but significance was lacking. The contribution of food processing to poor nutrition needs to be considered when promoting a better understanding of effective nutritional screening in aging. Therefore, food processing should be accounted for when composing diet guidelines for the older population within the framework of multidisciplinary efforts to ease the frailty healthcare burden.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.