Authors
Frisoni GB. Franzoni S. Rozzini R. Ferrucci L. Boffelli S. Trabucchi M.
Institution
Alzheimer's Disease Unit, Fatebenefratelli Hospital, Brescia, Italy.
Title
Food intake and mortality
in the frail elderly.
Source
Journals of Gerontology. Series A, Biological Sciences & Medical Sciences.
50(4):M203-10, 1995 Jul.
Abstract
BACKGROUND. Adequate qualitative and quantitative food
intake is a major determinant of health. However,
nutritional requirements in the elderly are unknown, and even more so in the
frail elderly. The aim of the study was to evaluate the influence of energy
and macro-nutrients on health in the frail nursing home elderly. METHODS.
Food intake of 72 not severely diseased
elderly patients was assessed with direct weighing method. Outcome measure
was survival over 28-month follow-up period. Confounders of the association
of food intake with survival were: age,
gender, body-mass index, daily function, somatic health, anergy, and
nutritional status. Crude association of food
intake with survival was assessed with Kaplan-Meyer method,
and adjusted association with multiple Cox regression models. RESULTS.
Patients of the study had good average food
intake. Mortality rate was relatively low
(.20 per year). Low levels of energy, protein, lipid, and carbohydrate
intake were negatively associated with survival even after
adjustment for confounders. When compared to high intake,
adjusted relative risks for mortality of low
intake were 4.74, 3.75, 4.71, and 2.04, respectively. Medium
levels of energy, protein, and lipid, but not carbohydrate,
intake yielded intermediate mortality risk.
CONCLUSIONS. Food intake is a strong
predictor of survival even in moderately diseased elderly patients,
suggesting possible low-cost interventions.