Impact of Frailty on Dietary Habits among Community-Dwelling Older Persons during the COVID-19 Pandemic in Japan.
Frail elderly
aged
nutrition
self-isolation
social isolation
Journal
The Journal of frailty & aging
ISSN: 2260-1341
Titre abrégé: J Frailty Aging
Pays: France
ID NLM: 101604797
Informations de publication
Date de publication:
2022
2022
Historique:
entrez:
5
2
2022
pubmed:
6
2
2022
medline:
9
2
2022
Statut:
ppublish
Résumé
The coronavirus disease (COVID-19) pandemic has resulted in reduced physical activity and social interaction. These restrictions may have affected the food intake habits of frail older people more than non-frail older people. To investigate the association between frailty and change in dietary habit during the pandemic. Cross-sectional mail survey. Community-based. The study questionnaire was mailed to 4,436 older residents of Higashiura, Aich Japan, who were aged ≥75 years and who did not need care as of April 1, 2020. Of these, 2,738 participants provided complete answers to the questionnaires (75-96 years old, 49.3% males). The participants' frailty status and changes in food consumption during social isolation were assessed. Frailty status was assessed using the five-item frailty screening index (i.e., weight loss, low physical function, low physical activity, cognition, and exhaustion). Any participant who reported an increase or a decrease in ≥1 of the 12 food categories was defined as having change in dietary habit. Using multivariate logistic regression analysis, the odds ratios (ORs) and 95% confidence intervals (CIs) of frailty for changes in diet were estimated by adjusting for age, sex, BMI, and living alone. In each of the 12 food categories, the proportion of participants with increased and decreased food intake was compared between the groups. Among the participants, 470 (17.2%) were frail, and 1,097 (40.1%) experienced a change in dietary habit under social restriction. The adjusted OR (95% CI) of the frail group for a change in dietary habit was 2.01 (1.63-2.47, p<0.001). Participants with decreased consumption of meat, fish, seaweed and mushroom, and fruits and those with increased consumption of eggs, bread, and noodles tended to be frail. The nutritional intervention for frail older people should be strengthened during the pandemic.
Sections du résumé
BACKGROUND
BACKGROUND
The coronavirus disease (COVID-19) pandemic has resulted in reduced physical activity and social interaction. These restrictions may have affected the food intake habits of frail older people more than non-frail older people.
OBJECTIVES
OBJECTIVE
To investigate the association between frailty and change in dietary habit during the pandemic.
DESIGN
METHODS
Cross-sectional mail survey.
SETTING
METHODS
Community-based.
PARTICIPANTS
METHODS
The study questionnaire was mailed to 4,436 older residents of Higashiura, Aich Japan, who were aged ≥75 years and who did not need care as of April 1, 2020. Of these, 2,738 participants provided complete answers to the questionnaires (75-96 years old, 49.3% males).
MEASUREMENTS
METHODS
The participants' frailty status and changes in food consumption during social isolation were assessed. Frailty status was assessed using the five-item frailty screening index (i.e., weight loss, low physical function, low physical activity, cognition, and exhaustion). Any participant who reported an increase or a decrease in ≥1 of the 12 food categories was defined as having change in dietary habit. Using multivariate logistic regression analysis, the odds ratios (ORs) and 95% confidence intervals (CIs) of frailty for changes in diet were estimated by adjusting for age, sex, BMI, and living alone. In each of the 12 food categories, the proportion of participants with increased and decreased food intake was compared between the groups.
RESULTS
RESULTS
Among the participants, 470 (17.2%) were frail, and 1,097 (40.1%) experienced a change in dietary habit under social restriction. The adjusted OR (95% CI) of the frail group for a change in dietary habit was 2.01 (1.63-2.47, p<0.001). Participants with decreased consumption of meat, fish, seaweed and mushroom, and fruits and those with increased consumption of eggs, bread, and noodles tended to be frail.
CONCLUSION
CONCLUSIONS
The nutritional intervention for frail older people should be strengthened during the pandemic.
Identifiants
pubmed: 35122098
doi: 10.14283/jfa.2021.45
pmc: PMC8607062
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109-114Déclaration de conflit d'intérêts
All the authors declare no conflicts of interest in the present study.
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