Nutritional and inflammation factors associated with current frailty level and effect of co‐morbidities on the progression of frailty

Abstract

AimFrailty is defined as extreme vulnerability, a syndrome that exposes the individual to a higher risk of disability. While risk factors for frailty have been gradually uncovered, the full identification of biochemical factors and co‐morbidities influencing frailty remains incomplete.MethodsCross‐sectional and longitudinal analyses were performed to elucidate the risk factors for the prevalence and progression of frailty. The study included 1035 Japanese female outpatients. At baseline, biochemical markers were measured. Co‐morbidities included diabetes mellitus, dyslipidemia, hypertension, vertebral osteoarthritis, and osteoporosis. Frailty levels were assessed using frailty scores ranging from 0 to 5. Prevalence of frailty was judged by a score of 3 or above, and progression was judged by an increase in the frailty score during the observation period. Multiple regression analysis was used for the cross‐sectional analysis, and the Cox hazard model was used for the longitudinal analysis.ResultsOf the 1035 selected participants, 212 were diagnosed with frailty. Advanced age and log IL‐6 and branched‐chain amino acids (BCAA) levels were significant independent risk factors for frailty. Subjects were followed for 7.7 ± 5.9 years and progression was observed in 130 subjects. Older age, the absence of hyperlipidemia, the presence of osteoporosis, and lower frailty scores were identified as significant risk factors for frailty progression.ConclusionsInflammatory and nutritional markers exhibited significant associations with the current frailty status, whereas co‐morbidities such as osteoporosis or hyperlipidemia emerged as independent risk or protective factors of future frailty progression. Geriatr Gerontol Int 2024; 24: 523–528.