Association of fatty acid consumption with frailty and mortality among middle-aged and older adults
Kulapong Jayanama Nutrition Volume 70, February 2020, 110610
Highlights
• Fatty acids (FAs) are associated with mortality greater than they are with current frailty degree.
• Saturated FA intake is associated with higher risk for both frailty and mortality.
• Intake of polyunsaturated FAs and ω-3 FAs is associated with lower mortality risk.
• When examining the association of FAs with health outcomes, frailty should be considered.
Objectives
Despite their role in health and disease, the relationship between fatty acids (FAs) and frailty and mortality remains unclear. The aim of this study was to explore how FA intake is associated with frailty and mortality.
Methods
This observational study included 4062 participants ≥50 y of age from the 2003–2006 cohorts of the National Health and Nutrition Examination Survey. A 36-item frailty index (FI) and a 14-item nutrition index (NI) were constructed. We analyzed 29 dietary FA variables.
Results
After adjustment for potential covariates and the NI, higher total FAs, saturated FAs (SFAs), and butanoic acid intake were associated with a higher degree of frailty. After an additional adjustment for the FI, higher SFA intake (total, hexanoic acid, octanoic acid, decanoic acid, tetradecanoic acid, hexadecanoic acid, and octadecanoic acid) was associated with higher mortality risk, whereas higher polyunsaturated FAs (total and octadecadienoic acid), ω-3 FAs (total, octadecatrienoic acid, and docosapentaenoic acid), and eicosenoic acid intake was associated with lower mortality risk.
Conclusions
Only a higher percentage of SFA intake was associated with both higher frailty and mortality even after considering the degree of nutritional deficits. The effect of SFAs on mortality was evident across levels of frailty. FAs were associated with long-term mortality more often than they with degree of frailty.
