Identification of dietary patterns and their relationship with physical performance in adults of 85 years of age and older -A cross sectional study from The Tokyo Oldest Old survey on Total Health study-

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  • Yu Tao
    Graduate School of Health Management, Keio University
  • Oguma Yuko
    Graduate School of Health Management, Keio University Sports Medicine Research Center, Keio University
  • Asakura Keiko
    Department of Environmental and Occupational Health, School of Medicine, Toho University
  • Takayama Michiyo
    Center for Preventive Medicine, Keio University School of Medicine
  • Abe Yukiko
    Center for Supercentenarian Medical Research, Keio University School of Medicine
  • Arai Yasumichi
    Center for Supercentenarian Medical Research, Keio University School of Medicine Keio University Faculty of Nursing and Medical Care

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Other Title
  • 85歳以上の高齢者における食事パターンの抽出と身体機能との関連 ―The Tokyo Oldest Old survey on Total Health studyによる横断的検討―
  • 85サイ イジョウ ノ コウレイシャ ニ オケル ショクジ パターン ノ チュウシュツ ト シンタイ キノウ ト ノ カンレン : The Tokyo Oldest Old survey on Total Health study ニ ヨル オウダンテキ ケントウ

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Abstract

<p>Aim: While the proportion of people of ≥85 years of age is expected to increase, there is limited research on the dietary patterns and physical performance of this population in Japan. The purpose of this study was to identify the dietary patterns of people of ≥85 years of age who live in Tokyo and to examine the relationship with their physical performance.</p><p>Methods: Using data from the baseline survey (conducted in 2008-2009) of The Tokyo Oldest Old survey on Total Health study, the estimated 58 food intake items were aggregated into 33 items after energy adjustment, and a principal component analysis was performed. For physical performance, the results of grip strength, chair standing test, and 3 m timed up and go test conducted at normal walking speed were used. A multiple regression analysis was used to adjust for confounders and to examine the relationship between each dietary pattern and physical performance.</p><p>Results: The subjects of the analysis were 87.3 (86.2-88.8) years of age (median [25-75th percentile] ). From the principal component analysis, three dietary patterns were identified: "various vegetable foods", "fish and mushrooms", and "cooked rice and miso soup". A higher propensity for the "fish and mushrooms" dietary pattern was significantly associated with grip strength (partial regression coefficient, B (95% confidence interval): 0.48 (0.13-0.83) ).</p><p>Conclusions: In a population of people of ≥85 years of age in Tokyo, a positive association was observed between hand grip strength and a dietary pattern characterized by fish and mushroom intake.</p>

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