Fruit and vegetable intake and risk of frailty in women 60 years old or older

Background: Prior research has suggested that the antioxidative and anti-inflammatory potential of fruits and vegetables may ameliorate aging-related frailty. Objective: We sought to prospectively examine the association between fruit and vegetable intake and incident frailty in older women. Design: We followed 78,366 nonfrail women aged >= 60 y from the Nurses' Health Study from 1990 to 2014. In this analysis, the primary exposure was the intake of total fruits and vegetables, assessed with an FFQ administered 6 times during follow-up. Frailty was defined as having >= 3 of the following 5 criteria from the FRAIL scale: fatigue, poor strength, low aerobic capacity, having >= 5 illnesses, and >= 5% weight loss. Cox models adjusted for potential confounders were used to estimate HRs and 95% CIs for the association between fruit and vegetable intake and incident frailty. Results: In total, 12,434 (15.9%) incident frailty cases were accrued during follow-up. Total fruit and vegetable intakes were associated with a lower risk of frailty (adjusted HR comparing 7+ servings/d compared with <3 servings/d: 0.92; 95% CI: 0.85, 0.99). The inverse association appeared to be stronger for those with physical activity above the median (P-interaction < 0.05). Among physically active women, compared with those who consumed <3 servings/d, the HR for 7+ servings/d was 0.68 (95% CI: 0.57, 0.81). Conclusion: Higher fruit and vegetable intake was associated with a lower risk of frailty in this cohort of US women aged >= 60 y. Because of limited evidence on intakes of fruits and vegetables and the development of frailty, more data are needed to confirm our results.