Diet with a combination of high protein and high total antioxidant capacity is strongly associated with low prevalence of frailty among old Japanese women: a multicenter cross-sectional study

Nutrition Journal
Satomi KobayashiThree-generation Study of Women on Diets and Health Study Group

Abstract

The intake of protein and antioxidants has been inversely associated with frailty, individually. However, to our knowledge, no study has evaluated these associations in considering antioxidants or protein intakes as respective confounders. Further, the cooperative effect of dietary protein and antioxidants on frailty has not been investigated. Therefore, we examined the association of high protein and high dietary total antioxidant capacity (TAC) with frailty under the adjustment for dietary TAC or protein intake, respectively. The association between the combination of high dietary protein and high dietary TAC and frailty was also investigated. A total of 2108 grandmothers or acquaintances of dietetic students aged 65 years and older participated in this cross-sectional multicenter study conducted in 85 dietetic schools in Japan. Dietary variables, including protein intake, and dietary TAC were estimated from a validated brief-type self-administered diet history questionnaire. Frailty was defined as a score of three or more points obtained from the following four components: slowness and weakness (two points), exhaustion, low physical activity, and unintentional weight loss. Median (interquartile range) age of the present subj...Continue Reading

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Citations

Dec 21, 2018·The Journal of Nutrition, Health & Aging·R OtsukaH Arai
Nov 14, 2018·The British Journal of Nutrition·Josje D SchoufourTrudy Voortman
Mar 13, 2019·Therapeutic Advances in Endocrinology and Metabolism·Akiko NishimuraNobuya Inagaki
Oct 11, 2019·Nutrients·Josje D SchoufourMichael Tieland
Jun 25, 2019·The Journal of Nutrition, Health & Aging·S KimC W Won
Mar 2, 2021·Journal of Nutritional Science and Vitaminology·Kaori Kaimoto The Tarumizu Study Diet Group
Mar 18, 2021·Journal of the American College of Nutrition·Asiye Yeter Güngör Başaran, Emine Akal Yıldız
Aug 11, 2021·Nutrients·Mary Ni LochlainnSian Robinson

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