Abstract
This study aimed to describe the diet quality of pre-frail community-dwelling older adults to extend the evidence of nutrition in frailty prevention. Pre-frailty, the transition state between a robust state and frailty, was ascertained using the FRAIL scale. Socio-demographic, health status, and 24-h dietary recalls were collected from 465 community-dwelling adults aged 75+ (60 years for Māori and Pacific people) across New Zealand. Diet quality was ascertained with the Diet Quality Index-International (DQI-I). Participants (median (IQR) age 80 (77–84), 59% female) had a moderately healthful diet, DQI-I score: 60.3 (54.0–64.7). Women scored slightly higher than men (p = 0.042). DQI-I components identified better dietary variety in men (p = 0.044), and dietary moderation in women (p = 0.002); both sexes performed equally well in dietary adequacy and poorly in dietary balance scores (73% and 47% of maximum scores, respectively). Low energy 20.3 (15.4–25.3) kcal/kg body weight (BW) and protein intakes 0.8 (0.6–1.0) g/kg BW were coupled with a high prevalence of mineral inadequacies: calcium (86%), magnesium (68%), selenium (79%), and zinc (men 82%). In conclusion, the diet quality of pre-frail older adults was moderately high in variety and adequacy but poor in moderation and balance. Our findings support targeted dietary interventions to ameliorate frailty.
Highlights
IntroductionThe prevalence of frailty increases with age
Fewer participants obtained protein from lean meats or plant-based foods such as poultry, fish, nuts/seeds, and legumes. These protein sources are within the context of the Diet Quality Index-International (DQI-I); in the 2008/9 New Zealand nutrition survey, bread was the main source of protein for older people [28]
Our results found that the %total energy intake (TEI) from protein was inflated in the low energy reporters (LER), which was likely to be attributed to the lower reporting of energy intake, reported in a systematic review [39]
Summary
The prevalence of frailty increases with age. It is suggested that the prevalence of pre-frailty and frailty in community-dwelling older adults (those aged 65 and older) is about 42% and 11% [1]. Those in a pre-frail state, where this is defined as a transitional state between robust and frailty [2,3], may be targets for intervention to potentially reverse age-related disability. Within the complex and dynamic “cycle of frailty”, chronic undernutrition, sarcopenia and obesity, and energy and nutrient imbalance show that diet quality plays an important role in influencing frailty prognosis [3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
