Association between Weight Loss and Food Form in Older Individuals Residing in Long-Term Care Facilities: 1-Year Multicenter Longitudinal Study

Author:

Endo Akemi,Watanabe YutakaORCID,Matsushita Takae,Okada Kazutaka,Ohara YukiORCID,Iwasaki MasanoriORCID,Ito KayokoORCID,Nakajima Junko,Iwasa YasuyukiORCID,Itoda Masataka,Sasaki Rikimaru,Nishi Yasuhiro,Furuya JunichiORCID,Watanabe YoshihikoORCID,Umemoto GeorgeORCID,Kishima Masako,Hirano Hirohiko,Sato YujiORCID,Yoshida Mitsuyoshi,Yamazaki Yutaka

Abstract

Changing the food form for older adults requiring nursing care from a regular to dysphagia diet is thought to impact their nutritional status. We assessed the association between changes in food form and weight loss over 1 year in older adults. Older adults residing in long-term care facilities in Japan (n = 455) who participated in the baseline (2018) and follow-up (2019) surveys were divided into two groups (regular diet, n = 284; dysphagia diet, n = 171). The regular diet group was further divided into the weight loss (n = 80; weight loss ≥5% over 1 year) and weight maintenance (n = 204; weight loss <5%) groups. After 1 year, the Barthel Index significantly decreased, and the proportion of participants who switched from a regular diet to a dysphagia diet significantly increased in the weight loss group than in the weight maintenance group. Multivariate logistic regression analysis found that Barthel index variation (odds ratio (OR): 0.97, 95% confidence interval (CI): 0.94‒0.99), change from a regular diet to a dysphagia diet (OR: 4.41, 95% CI: 1.87‒10.41), and body weight at baseline (OR = 1.06, 95% CI: 1.01‒1.11) were significantly associated with weight loss. Our results suggest that maintaining the food form inhibits weight loss and improves health outcomes in older adults.

Funder

Japan Society for the Promotion of Science

Japan Ministry of Health, Labor and Welfare

Publisher

MDPI AG

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health

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