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Table 3 Multivariate adjusted odds ratios and 95% confidence intervals for frailty compared to no frailty by quintile of protein and amino acid intakes among 2108 elderly Japanese women

From: High protein intake is associated with low prevalence of frailty among old Japanese women: a multicenter cross-sectional study

 

Q1 (Lowest) (n = 421)

Q2 (n = 422)

Q3 (n = 422)

Q4 (n = 422)

Q5 (Highest) (n = 421)

Pfor trend

Protein*

      

Total protein, g/d

≤62.9

63.0-69.8

69.8-76.1

76.1-84.3

≥84.3

 

   n of frailty/no frailty†

113/308

117/305

90/332

82/340

79/342

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.07 (0.78, 1.48)

0.76 (0.54, 1.05)

0.70 (0.50, 0.98)

0.65 (0.46, 0.91)

0.0008

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.02 (0.72, 1.45)

0.64 (0.45, 0.93)

0.62 (0.43, 0.90)

0.66 (0.46, 0.96)

0.001

Animal protein§, g/d

≤31.8

31.8-38.8

38.8-45.6

45.6-54.8

≥54.8

 

   n of frailty/no frailty†

104/317

117/305

94/328

89/333

77/333

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.20 (0.87, 1.66)

0.88 (0.63, 1.22)

0.86 (0.61, 1.20)

0.71 (0.50, 1.00)

0.008

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.12 (0.79, 1.59)

0.76 (0.52, 1.09)

0.71 (0.49, 1.02)

0.73 (0.50, 1.06)

0.009

Plant protein||, g/d

≤27.1

27.1-29.4

29.4-31.2

31.2-33.9

≥33.9

 

   n of frailty/no frailty†

117/304

102/320

82/340

98/324

82/339

 

   Age adjusted OR (95% CI)

1.00 (reference)

0.82 (0.59, 1.13)

0.60 (0.43, 0.84)

0.71 (0.51, 0.98)

0.62 (0.44, 0.87)

0.003

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

0.73 (0.52, 1.04)

0.59 (0.41, 0.86)

0.72 (0.51, 1.04)

0.66 (0.45, 0.95)

0.04

Amino acids*

      

Essential amino acids, g/d

≤24.1

24.1-27.0

27.0-29.7

29.8-33.3

≥33.3

 

   n of frailty/no frailty†

108/313

121/301

95/327

80/342

77/344

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.17 (0.85, 1.61)

0.86 (0.62, 1.20)

0.74 (0.52, 1.04)

0.67 (0.47, 0.94)

0.001

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.12 (0.79, 1.59)

0.72 (0.50, 1.05)

0.64 (0.44, 0.93)

0.69 (0.47, 1.00)

0.002

Branched chain amino acids, g/d

≤10.6

10.6-11.8

11.8-12.9

12.9-14.3

≥14.3

 

   n of frailty/no frailty†

108/313

117/305

96/326

81/341

79/342

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.12 (0.81, 1.54)

0.85 (0.61, 1.18)

0.74 (0.53, 1.04)

0.68 (0.48, 0.96)

0.003

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.06 (0.75, 1.50)

0.75 (0.53, 1.08)

0.63 (0.43, 0.92)

0.70 (0.49, 1.02)

0.004

Leucine, g/d

≤4.78

4.78-5.31

5.31-5.82

5.82-6.44

≥6.45

 

   n of frailty/no frailty†

110/311

116/306

94/328

82/340

79/342

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.08 (0.78, 1.48)

0.81 (0.58, 1.23)

0.74 (0.53, 1.04)

0.67 (0.47, 0.94)

0.002

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.02 (0.72, 1.45)

0.72 (0.50, 1.04)

0.63 (0.43, 0.92)

0.69 (0.48, 1.00)

0.004

Isoleucine, g/d

≤2.66

2.66-2.97

2.97-3.27

3.27-3.64

≥3.64

 

   n of frailty/no frailty†

109/312

115/307

95/327

86/336

76/345

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.09 (0.79, 1.50)

0.83 (0.60, 1.16)

0.80 (0.57, 1.12)

0.64 (0.46, 0.91)

0.002

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.07 (0.75, 1.51)

0.74 (0.51, 1.06)

0.69 (0.47, 1.00)

0.68 (0.47, 0.98)

0.004

Valine, g/d

≤3.18

3.18-3.50

3.50-3.83

3.83-4.26

≥4.26

 

   n of frailty/no frailty†

105/316

121/301

93/329

82/340

80/341

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.18 (0.86, 1.63)

0.86 (0.62, 1.20)

0.76 (0.54, 1.08)

0.72 (0.51, 1.01)

0.004

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.15 (0.81, 1.63)

0.76 (0.53, 1.10)

0.67 (0.46, 0.97)

0.74 (0.51, 1.08)

0.006

Sulfur amino acids, g/d

≤2.41

2.41-2.67

2.67-2.90

2.90-3.23

≥3.24

 

   n of frailty/no frailty†

102/319

115/307

102/320

81/341

81/340

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.14 (0.82, 1.58)

0.99 (0.71, 1.38)

0.77 (0.55, 1.08)

0.74 (0.53, 1.05)

0.01

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.09 (0.77, 1.55)

0.86 (0.60, 1.23)

0.65 (0.45, 0.95)

0.73 (0.50, 1.06)

0.006

Methionine, g/d

≤1.45

1.45-1.64

1.64-1.81

1.81-2.04

≥2.04

 

   n of frailty/no frailty†

100/321

119/303

100/322

84/338

78/343

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.23 (0.89, 1.70)

1.02 (0.73, 1.41)

0.80 (0.57, 1.13)

0.74 (0.52, 1.04)

0.008

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.14 (0.80, 1.62)

0.89 (0.62, 1.28)

0.67 (0.46, 0.97)

0.74 (0.51, 1.08)

0.006

Cysteine, g/d

≤0.97

0.97-1.04

1.04-1.11

1.11-1.20

≥1.20

 

   n of frailty/no frailty†

104/317

120/302

90/332

95/327

72/349

 

   Age adjusted OR (95% CI)

1.00 (reference)

1.24 (0.90, 1.71)

0.85 (0.61, 1.19)

0.92 (0.66, 1.28)

0.65 (0.46, 0.92)

0.003

   Multivariate adjusted OR (95% CI)‡

1.00 (reference)

1.26 (0.89, 1.78)

0.73 (0.50, 1.06)

0.85 (0.59, 1.23)

0.67 (0.46, 0.98)

0.005

  1. CI, confidence interval; OR, odds ratio.
  2. *Protein and amino acid intakes were energy-adjusted according to the residual method.
  3. †Frailty score (0-5) was defined as the sum of poor physical function (two points), exhaustion (one point), low physical activity (one point), and unintentional weight loss (one point). A score ≥3 were classified as frailty.
  4. ‡Adjusted for age (y, continuous), body mass index (kg/m2, continuous), residential block (Hokkaido and Tohoku, Kanto, Hokuriku and Tokai, Kinki, Chugoku and Shikoku, and Kyushu), size of residential area (city with a population ≥1 million, city with a population <1 million, and town and village), living alone (yes or no), current smoking (yes or no), alcohol drinking (yes or no), dietary supplement use (yes or no), history of chronic disease (any of stroke, myocardial infarction, hypertension, diabetes, or chronic rheumatism; yes or no), depression symptoms (yes or no), and energy intake (kcal/d, continuous).
  5. §Protein from the following four food groups were included in animal protein: fish and shellfish, meat, eggs, and dairy products.
  6. ||Protein from the following eight food groups were included in plant protein: cereals, pulses, potatoes, confectionaries, fruits, vegetables, alcoholic beverages, and non-alcoholic beverages.
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Nutrition Journal

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