Protein-related dietary parameters and frailty status in older community-dwellers across different frailty instruments

Hélio J. Coelho-Júnior, Riccardo Calvani, Anna Picca, Ivan O. Gonçalves, Francesco Landi, Roberto Bernabei, Matteo Cesari, Marco C. Uchida, Emanuele Marzetti

Research output: Contribution to journalArticle

Abstract

The present study investigated the associations between frailty status and (a) daily protein intake, (b) daily body weight-adjusted protein intake, (c) branched-chain amino acid (BCAA) consumption, (d) evenness of protein distribution across main meals, (e) number of daily meals providing at least 30 g of protein, and (f) number of daily meals providing at least 0.4 g protein/kg of body weight in community-dwelling older adults. The relationship between frailty status and protein-related dietary parameters was explored across different frailty assessment tools. Two hundred older adults were enrolled in the study. Participant frailty status was determined according to a modified Fried’s frailty phenotype (mFP), the FRAIL scale, and the Study of Osteoporotic Fracture (SOF) index. Diet was assessed by 24-h dietary recall, while diet composition was estimated using a nutritional software. A frailty instrument-dependent relationship was observed between frailty status and protein-related dietary parameters. Protein consumption was associated with frailty status only in participants identified as frail according to the mFP. In addition, protein and BCAA intake was found to be greater in robust and pre-frail participants relative to their frail counterparts. Our findings suggest that the association between frailty and protein-related dietary parameters is tool dependent. Specifically, protein and BCAA consumption appears to be lower only in older adults identified as frail by the mFP.

Original languageEnglish
Article number508
JournalNutrients
Volume12
Issue number2
DOIs
Publication statusPublished - Feb 2020

Keywords

  • Aging
  • Amino acids
  • Diet
  • Dietary patterns
  • Disability
  • Metabolism
  • Nutrition
  • Physical function
  • Protein per meal
  • Sarcopenia

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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