The Relationship Between Dietary Patterns And Frailty In Hospitalized Elderly Patients

ObjectivesThe purpose of the study was to provide theoretical basis for the prevention and control of elderly people's frailty through dietary intervention by understanding the frailty status and dietary patterns of hospitalized elderly patients and exploring the relationship between dietary patterns and frailty in hospitalized elderly patients.MethodsTaking geriatrics ward of a major hospital in He Fei as the survey point,the elderly patients aged 65 and above were selected as the target population from August 2018 to September 2019.The patients who met the inclusion criteria were investigated.The self-designed general information questionnaire was used to investigate the gender,age,education level,marital status,disease and medication status of the patients;The frailty status was assessed by Fried frailty criteria,and the physical activity was assessed by the International Physical Activity Questionnaire-Short Form(IPAQ-SF),The activities of daily living,nutritional risk and depression were assessed by Barthel index,NRS-2002 and GDS-15.The dietary patterns were extracted by factor analysis,and the groups were divided according to the total factor scores tertiles of dietary patterns.The relationship between dietary patterns and frailty was analyzed by ordinal multi-classification logistic regression.The difference was statistically significant with P < 0.05.Results1.A total of 161 hospitalized elderly patients were collected in this study,including 118 males and 43 females,their average age was 78.04 ± 8.71 years old.The constituent ratio of non-frailty,pre-frailty and frailty was 34.78%,15.53% and49.69%.Among the frail elderly patients,80% were aged 80 years or above.The decreased grip strength accounted for 93.33% of pre-frailty group and frailty group was the most common phenotype.2.The results of univariate analysis showed that the frailty status were significant differences in age,education level,marital status,residence,medication,disease,daily sleep time,ADL and NRS-2002(P < 0.05).3.Four dietary patterns were obtained by factor analysis,which were “low desserts and high roughage” “processed meat and wine” “nuts and fruits ”and “egg and dark vegetables”.4.The relationship between dietary patterns and frailty was analyzed by ordinal multi-classification logistic regression.Each dietary pattern was divided into low tertile group(T1),middle tertile group(T2)and high tertile group(T3)according to the total factor scores tertiles of dietary patterns.After adjusting the control variables,the results showed that T2(OR=0.086,95%CI:0.024?0.316,P<0.05)and T3(OR=0.202,95%CI:0.053?0.766,P<0.05)in the dietary pattern of “low desserts and high roughage” could reduce the risk of frailty compared with T1,T2(OR=14.426,95%CI:3.651?56.995,P<0.05)and T3(OR=20.005,95%CI:5.024?79.663,P<0.05)in the dietary pattern of “processed meat and wine” could increase the risk of frailty compared with T1,T2(OR=0.151,95%CI:0.037?0.612,P<0.05)and T3(OR=0.018,95%CI:0.004?0.087,P<0.05)in the dietary pattern of “nuts and fruits” could reduce the risk of frailty compared with T1,T2(OR=0.181,95%CI:0.045?0.732,P<0.05)and T3(OR=0.065,95%CI:0.016?0.267,P<0.05)in the dietary pattern of “egg and dark vegetables” could reduce the risk of frailty compared with T1.Conclusions1.There is a high incidence of frailty among hospitalized elderly patients especially older patients,and the most common phenotype of frailty is the decreased grip strength.2.The dietary patterns of “low desserts and high roughage” “nuts and fruits ”and “egg and dark vegetables”are all the protective factors of frailty,but the dietary pattern of “processed meat and wine” is the risk factors of frailty.