ArticleThe journal of nutrition, health & aging2024
Intake of vegetables and fruits at midlife and the risk of physical frailty in later life.
Article in The journal of nutrition, health & aging, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Association of smoking cessation with late-life frailty risk: the Singapore Chinese health study.Frontiers in aging · 2026Article
- Intake of dietary carotenoids and flavonoids at midlife and risk of physical frailty at late life: the Singapore Chinese Health Study.Nutrition journal · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
objectivesOur study evaluated the independent and overall associations of vegetable and fruit consumption at midlife with the likelihood of physical frailty in later life. We also investigated whether specific nutrients in these foods could have accounted for these associations, if present.
designProspective cohort study.
settingA population-based cohort of Chinese adults followed over a period of 20 years in Singapore.
participantsWe used data from 11,959 subjects who participated in the baseline (1993-1998) and follow-up 3 (2014-2017) interviews of the Singapore Chinese Health Study. MEASUREMENTS: At baseline, dietary intake was evaluated using a validated food frequency questionnaire. During the follow-up 3 visits, physical frailty was assessed using a modified Cardiovascular Health Study phenotype that included weakness, slowness, exhaustion and weight loss. Multivariable logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals (CI) for the associations with physical frailty.
resultsParticipants had mean ages of 52 years at baseline, and 72 years at follow-up 3. Baseline intake of vegetables, but not of fruits, showed a dose-dependent inverse relationship with physical frailty at follow-up 3 (P
conclusionIncreased midlife intake of vegetables was associated with reduced odds of physical frailty in later life, and the intake of β-carotene, lutein, folate, α-carotene, and isothiocyanates could have accounted for this association.
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