Diet quality may affect risk of frailty in older adults

Poorer overall diet quality was linked with an increased risk of becoming frail in a study of U.S. community-dwelling older adults, published in the Journal of the American Geriatric Society. The quality of the overall diet appeared to be more important than protein intake for a lower risk of frailty.

During 4 years of follow-up, 277 of the 2154 participants—who were 70-81 years and characterized as “robust” or “pre-frail” at the start of the study—developed frailty. Poor- and medium-quality diets were associated with a 92% and 40% higher incidence of frailty compared with good-quality diets, respectively. No association for protein intake was observed.

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