The Combined Effects of Dietary Diversity and Frailty on Mortality in Older Taiwanese People

Objective: To assess the prospective association between frailty and dietary diversity on mortality. Method: This prospective cohort study used the 2005-2008 Nutrition and Health Survey in Taiwan (N = 330; age >= 65 years) and this was linked to the Death Registry where we used the data that was recorded up to 31 January 2020. Dietary intake information was assessed using a 24-h dietary recall and food-frequency questionnaire, which were calculated a dietary diversity score (DDS; range, 0-6) and food consumption frequency. Assessment of frailty phenotypes was based on FRAIL scale which was proposed by the International Academy on Nutrition and Aging. Results: Frail older adults had a higher risk of all-cause mortality when they were compared to those with robust physiologies (hazard ratio [HR]: 3.73, 95% confidence interval [CI]: 2.13-6.52). Frailty and a lower DDS were associated with a higher risk of mortality (joint adjusted HR: 2.30, 95% CI: 1.11-4.75) which, compared with a robust physiology and higher DDS, were associated with a lower risk of mortality. Conclusions: Frailty and a lower DDS were associated with a higher mortality. Prefrailty and frailty with a higher DDS were associated with a lower risk of mortality when compared with those with prefrailty and frailty and a lower DDS. These results suggest that eating a wide variety of foods might reduce the risk of mortality in older adults with prefrailty and frailty.

Automated summary

This prospective cohort study found that frailty and lower dietary diversity were associated with higher mortality risk. Conversely, higher dietary diversity in prefrail and frail individuals was associated with lower mortality risk.