Abstract
Abstract Objectives The objective is to assess the association between the frequency of dairy products consumption and the 10-year risk of frailty among older adults. Methods The study sample consisted of participants from the Three-City-Bordeaux cohort, aged ≥65y in 1999–2000, with available nutritional data, and re-examined 10 years later. Frailty was assessed using the following criteria: unintentional weight loss, fatigue, muscle weakness, slowness and inactivity. Frailty status was determined when participants had at least 3 components present and robust status when 0 to 2 components present. Dairy products consumption was assessed using a food frequency questionnaire. A low frequency was defined as the Q1 of dairy products frequency, a moderate frequency as Q2-Q3, while the highest daily frequency as Q4. Multivariate logistic regressions were controlled for age, education, sex, comorbidities, disability, total protein intake and healthy diet. Results The studied sample constituted of 907 non-frail participants aged 73.1y on average at baseline, and 65.2% were women. Over the 10-year follow-up, 23.3% were identified as frail. The frequency of daily dairy products consumption ranged from 0–8 servings/day. Q1 was < 1.7 servings/day, while Q4 was ≥3 servings/day. According to multivariate analyses, there was no association between the frequency of daily dairy products consumption and the 10-y risk of frailty (Q2-Q3 vs Q1: OR = 0.76, 95% CI [0.49;1.17] and Q4 vs Q1: OR = 0.85, 95% CI [0.52;1.39], p for trend = 0.46). Based on these results, further analyses will examine the associations between different categories of dairy products and frailty risk while accounting for competing risks of death over the 10-year period. Conclusions In this sample of French community-dwelling older adults, dairy products consumption was not significantly associated with 10-years risk of frailty. These results should be interpreted cautiously as dairy products are a good source of proteins and vitamin D, both associated with a lower risk of frailty. Funding Sources N/A.
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