The effect of undernutrition in the development of frailty in older persons

Abstract

Although there is limited direct evidence on the relationship between diet and frailty, indirect evidence suggests that optimal nutrition may contribute to the prevention of frailty by decreasing the incidence of CHD, stroke, and type 2 diabetes. Greater intake of vitamin D will reduce risks of falls and fractures among elderly individuals, and other benefits are possible. Higher intakes of B vitamins, dietary carotenoids, and omega-three fatty acids may be important for the prevention of frailty among older persons, but further research is needed. A reasonable diet for most persons would emphasize monounsaturated and polyunsaturated fats, whole grains, and an abundant intake of fruits and vegetables, and would minimize consumption of saturated and trans fatty acids, sugar, and refined starches. A vitamin D supplement that contains 800 to 1000 IU daily would be generally desirable. Relatively few persons consume such a diet, which presents a challenge for researchers and those who care for elderly patients. Copyright 2006 by The Gerontological Society of America.