Frailty and the role of nutrition in older people A review of the current literature

Frailty and the role of nutrition in older people A review of the current literature

Authors

  • Matthias J. Kaiser Institute for Biomedicine of Aging, Friedrich-Alexander University Erlangen-Nuremberg, Nuremberg, Germany
  • Stefania Bandinelli Geriatric Unit, ASF, Azienda Sanitaria di Firenze, Firenze, Italy
  • Bruno Lunenfeld Faculty of Life Sciences, Bar-Ilan University, Israel

Keywords:

Frailty, nutrition, malnutrition, functionality, elderly, micronutrients, antioxidants

Abstract

Frailty and malnutrition are both highly prevalent in the older population and have therefore become principle topics in geriatric research. Frailty is of multifactorial origin and is regarded as a fundamental risk factor for deteriorating health status and disability in older people. It is estimated that prevalence rates for frailty and pre-frailty reach as high as 27% and 51%, respectively. The role of nutritional deficiency in the development of frailty was suggested long ago, however research conducted in this area is relatively recent. The critical role of micronutrients in this context suggests the need to improve the quality of food eaten by older people – not just the quantity. This review summarizes the recent literature on the nutritional pathways to frailty with particular focus on the effect of energy, protein and micronutrients.

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Published

01-03-2010

How to Cite

1.
Frailty and the role of nutrition in older people A review of the current literature. Acta Biomed [Internet]. 2010 Mar. 1 [cited 2024 May 30];81(1Suppl):37-45. Available from: https://mattioli1885journals.com/index.php/actabiomedica/article/view/4633