Association between erythrocyte levels of n-3 polyunsaturated fatty acids and risk of frailty in community-dwelling older adults: The korean frailty and aging cohort study

Doyeon Kim, Chang Won Won, Yongsoon Park

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Background: Inflammation is a major risk factor for frailty, but n-3 polyunsaturated fatty acids (PUFA) has been suggested as an anti-inflammatory agent. The present study aimed to investigate the hypothesis that the higher erythrocyte levels of long-chain n-3 PUFA were associated with lower odds of frailty and frailty criterion. Methods: Cross-sectional analysis from the Korean Frailty and Aging Cohort Study, a total of 1,435 people aged 70-84 years were included. Sex-and age-stratified community residents, drawn in urban and rural regions nationwide, were eligible for participation in the study. All participants were categorized as frail and nonfrail according to the Cardiovascular Health Study index. Results: The likelihood of frailty was inversely associated with the erythrocyte levels of eicosapentaenoic acid (EPA; odds ratio [OR] per unit 0.33; 95% confidence interval [CI] 0.14-0.77; p for trend =. 002) and docosahexaenoic acid (DHA; OR per unit 0.42; 95% CI 0.20-0.87; p for trend =. 018). Among each frailty criterion, the likelihood of slow walking speed was associated with erythrocyte levels of EPA and DHA, and the likelihood of exhaustion was inversely associated with the erythrocyte levels of DHA. Conclusions: The present study showed that the frailty and frailty criterion were significantly associated with lower erythrocyte levels of long-chain n-3 PUFA, suggesting that lower n-3 PUFA could be a marker for the risk of frailty.

Original languageEnglish
Pages (from-to)499-504
Number of pages6
JournalJournals of Gerontology - Series A Biological Sciences and Medical Sciences
Volume76
Issue number3
DOIs
StatePublished - 2021 Mar 1

Keywords

  • Epidemiology
  • Frailty
  • Long-chain n-3 polyunsaturated fatty acids
  • Nutrition

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