Abstract：
OBJECTIVE: Only a few studies have investigated dietary patterns and intrinsic capacity (IC). This study examined the prospective associations between dietary patterns, IC, and IC sub-domains over 6 years in community-dwelling Korean older adults.
METHODS: A prospective cohort study.
METHODS: Data were obtained from participants aged 70-84 years in the Korean Frailty and Aging Cohort Study (2016-2022). The study population included 665 enrollees at baseline who completed IC and dietary data.
METHODS: Dietary data were obtained from baseline surveys of the nutritional sub-cohort using two nonconsecutive 24-hour dietary recalls, and dietary patterns were derived using cluster analysis. IC was constructed by measuring cognitive, locomotor, vitality, sensory, and psychological domains. A generalized estimating equation was used to analyze the longitudinal associations between dietary patterns, IC, and IC sub-domain scores.
RESULTS: In total, 665 enrollees were included in the analysis. After adjusting for confounders, in older men, the dietary pattern of cluster 1 (variety of healthy foods and alcohols) compared to that of cluster 2 (rice and kimchi) was positively associated with changes in the IC score (ß = 0.41, 95% confidence interval [CI] = 0.04-0.78). In older women, the dietary pattern of cluster 1 (variety of healthy foods) was positively associated with changes in the IC score (ß = 0.30, 95% CI = 0.02-0.58), IC score group (ß = 0.11, 95% CI = 0.02-0.20), and psychological domain (ß = 0.25, 95% CI = 0.11-0.38) compared to that of cluster 3 (rice, vegetables, and kimchi).
CONCLUSIONS: Dietary patterns (variety of healthy foods) were positively associated with changes in IC scores and their sub-domains in older adults.
METHODS: A prospective cohort study.
METHODS: Data were obtained from participants aged 70-84 years in the Korean Frailty and Aging Cohort Study (2016-2022). The study population included 665 enrollees at baseline who completed IC and dietary data.
METHODS: Dietary data were obtained from baseline surveys of the nutritional sub-cohort using two nonconsecutive 24-hour dietary recalls, and dietary patterns were derived using cluster analysis. IC was constructed by measuring cognitive, locomotor, vitality, sensory, and psychological domains. A generalized estimating equation was used to analyze the longitudinal associations between dietary patterns, IC, and IC sub-domain scores.
RESULTS: In total, 665 enrollees were included in the analysis. After adjusting for confounders, in older men, the dietary pattern of cluster 1 (variety of healthy foods and alcohols) compared to that of cluster 2 (rice and kimchi) was positively associated with changes in the IC score (ß = 0.41, 95% confidence interval [CI] = 0.04-0.78). In older women, the dietary pattern of cluster 1 (variety of healthy foods) was positively associated with changes in the IC score (ß = 0.30, 95% CI = 0.02-0.58), IC score group (ß = 0.11, 95% CI = 0.02-0.20), and psychological domain (ß = 0.25, 95% CI = 0.11-0.38) compared to that of cluster 3 (rice, vegetables, and kimchi).
CONCLUSIONS: Dietary patterns (variety of healthy foods) were positively associated with changes in IC scores and their sub-domains in older adults.
摘要：
目的：只有少数研究调查了膳食模式和内在能力（IC）。这项研究检查了膳食模式之间的前瞻性关联，IC,和IC子领域在社区居住的韩国老年人中超过6年。
方法：前瞻性队列研究。
方法：数据来自韩国虚弱和衰老队列研究（2016-2022）中70-84岁的参与者。研究人群包括基线时完成IC和饮食数据的665名参与者。
方法：饮食数据来自使用两次非连续24小时饮食回顾对营养亚组的基线调查，并使用聚类分析得出膳食模式。IC是通过测量认知来构建的，运动，活力,感官,和心理领域。使用广义估计方程来分析膳食模式之间的纵向关联，IC,和IC子域分数。
结果：总计，665名参与者被纳入分析。在调整了混杂因素后，在年长的男人中，与第2组(大米和泡菜)相比,第1组(健康食品和酒精的多样性)的膳食模式与IC评分的变化呈正相关(β=0.41,95%置信区间[CI]=0.04-0.78).在老年妇女中，第1组（多种健康食品）的饮食模式与IC评分的变化呈正相关（β=0.30，95％CI=0.02-0.58），IC评分组（β=0.11，95%CI=0.02-0.20），与第3簇(水稻，蔬菜,和泡菜）。
结论：老年人的饮食模式（各种健康食品）与IC评分及其子领域的变化呈正相关。
方法：前瞻性队列研究。
方法：数据来自韩国虚弱和衰老队列研究（2016-2022）中70-84岁的参与者。研究人群包括基线时完成IC和饮食数据的665名参与者。
方法：饮食数据来自使用两次非连续24小时饮食回顾对营养亚组的基线调查，并使用聚类分析得出膳食模式。IC是通过测量认知来构建的，运动，活力,感官,和心理领域。使用广义估计方程来分析膳食模式之间的纵向关联，IC,和IC子域分数。
结果：总计，665名参与者被纳入分析。在调整了混杂因素后，在年长的男人中，与第2组(大米和泡菜)相比,第1组(健康食品和酒精的多样性)的膳食模式与IC评分的变化呈正相关(β=0.41,95%置信区间[CI]=0.04-0.78).在老年妇女中，第1组（多种健康食品）的饮食模式与IC评分的变化呈正相关（β=0.30，95％CI=0.02-0.58），IC评分组（β=0.11，95%CI=0.02-0.20），与第3簇(水稻，蔬菜,和泡菜）。
结论：老年人的饮食模式（各种健康食品）与IC评分及其子领域的变化呈正相关。
