+1 (629)348-3199Ultra-processed food consumption and incident frailty: A prospective cohort study of older adults
Joint Event on 3rd World Congress on Cardiology & 16th International Conference on Nutrition and Fitness
October 29-30, 2018 | London, UK
Helena Sandoval-Insausti
Universidad Autonoma de Madrid-IdiPaz, Spain
Scientific Tracks Abstracts : J Nutr Hum Health
Abstract:
Background: Ultra-processed food intake has been associated
with chronic diseases. The aim of this study was to assess
the relationship between ultra-processed food intake and
incident frailty in community-dwelling older adults.
Methods: Prospective cohort study with 1,822 individuals aged
60 who were recruited in 2008-2010 in Spain. At baseline, food
consumption was obtained using a validated computerized faceto-
face dietary history and classified according to the nature
and extent of its processing following the NOVA classification. In
2012, incident frailty was ascertained based on Fried’s criteria.
Logistic regression was used to obtain odds ratios (OR) and their
95% confidence interval (95% CI). Models were adjusted for
main confounders.
Results: After a mean follow-up of 3.5 years, 132 cases of frailty
were identified. In the fully adjusted analyses, the ORs (95% CI)
of frailty risk across quartiles of ultra-processed food intake,
expressed as percentage of total energy, were: 1.00, 1.52 (0.78-
2.96), 2.98 (1.62-5.50), and 3.67 (2.00-6.73); p linear-trend:
<0.001. Similar results were obtained when ultra-processed
food intake was expressed as gram per day/weight of each
subject (g/kg). Nutrients from ultra-processed foods were
calculated. The highest quartile of intake of total proteins, animal
proteins, carbohydrates, simple sugars, polysaccharides, total
fatty acids, monounsaturated fatty acids, saturated fatty acids
and polyunsaturated fatty acids were significantly associated
with frailty when compared with the lowest one. Regarding
food groups, the highest versus the lowest tertiles of intake of
yogurts and fermented milks, and other non-alcoholic drinks
were also significantly related to incident frailty.
Conclusions: Higher intake of ultra-processed food was
associated with an important increase of frailty risk.
Biography:
Helena Sandoval-Insausti is Medical Doctor, Master of Public Health and since February 2016, Doctoral candidate in Public Health. She is visiting researcher at the Nutrition Department of Harvard T.H. Chan School of Public Health since August 2017. She has worked widely in nutrition and aging with ENRICA cohort with more than 3000 participants. She is winner 2017 Best Epidemiology Article Award of the Spanish Society of Epidemiology and winner 2018 Best MD Internship of Madrid, Spain.
E-mail: helena.sandoval@estudiante.uam.es
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