ArticleFoods (Basel, Switzerland)2026
Dietary Food-Group Diversity Is Associated with Lower Frailty Severity in Older Adults Undergoing Geriatric Outpatient Assessment.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundDietary diversity has been proposed as a modifiable determinant of healthy ageing, but its association with objectively assessed frailty in geriatric outpatients remains poorly characterised. We examined the cross-sectional association between a four-item Dietary Diversity Score (DDS) and frailty severity, and whether nutritional status statistically mediates this association.
methodsCross-sectional study of 317 older adults (median age 82 years, 73.8% female) attending a geriatric outpatient unit in Northern Italy. Consumption of four food groups (dairy, legumes/eggs, meat/fish/poultry, fruits/vegetables) was summed into a DDS (0-4). Frailty was measured with the Edmonton Frail Scale (EFS). Mediation by the Mini Nutritional Assessment (MNA) was tested with bootstrapping; individual food-group associations across eight outcomes were corrected for multiple testing (Benjamini-Hochberg).
resultsEach additional food group was associated with a 0.61-point-lower EFS score after adjusting for age, sex and BMI (β = -0.608;
conclusionsDietary diversity is associated with lower frailty severity in geriatric outpatients, largely explained by nutritional status; the modest explanatory power reflects frailty's multifactorial aetiology, and prospective studies are needed to test causality.
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