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Am J Clin Nutr. 2015 Dec;102(6):1534-42. doi: 10.3945/ajcn.115.118976. Epub 2015 Oct 21.

Association of habitual dietary resveratrol exposure with the development of frailty in older age: the Invecchiare in Chianti study.

Author information

1
Biomarkers and Nutrimetabolomics Laboratory, Nutrition and Food Science Department, Catalonian Reference Network on Food Technology (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Campus Torribera, Pharmacy and Food Sciences Faculty, University of Barcelona, Barcelona, Spain;
2
Biomarkers Group, Nutrition and Metabolism Section, International Agency for Research on Cancer (IARC), Lyon, France;
3
Geriatric Rehabilitation Unit, Azienda Sanitaria Firenze, Florence, Italy;
4
Clinical Research Branch, National Institute on Aging, NIH, Baltimore, MD; and.
5
Biomarkers and Nutrimetabolomics Laboratory, Nutrition and Food Science Department, Catalonian Reference Network on Food Technology (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Campus Torribera, Pharmacy and Food Sciences Faculty, University of Barcelona, Barcelona, Spain; candres@ub.edu.
6
Geriatrics and Geriatric Emergency Care, Italian National Research Centre on Aging, Ancona, Italy.

Abstract

BACKGROUND:

Resveratrol may play a protective role against the frailty syndrome (FS) because of its antioxidant and anti-inflammatory properties.

OBJECTIVE:

We prospectively evaluated the association between habitual dietary resveratrol exposure and the development of FS after 3-, 6-, and 9-y follow-up periods in a community-dwelling older population.

DESIGN:

We conducted a longitudinal analysis with the use of data from 769 participants aged ≥65 y from the Invecchiare in Chianti (Aging in Chianti) study. Total dietary resveratrol (TDR) intake was estimated at baseline with the use of a validated food-frequency questionnaire, which was developed to assess participants' usual food intakes over the previous year, and an ad hoc resveratrol database. Total urinary resveratrol (TUR) was analyzed with the use of liquid chromatography-tandem mass spectrometry with a previous solid-phase extraction at baseline. The combination of both measures [total dietary resveratrol plus total urinary resveratrol (TDR+TUR)] was computed with the use of the Howe's method. FS was assessed at baseline and at 3-, 6-, and 9-y of follow-up and was defined as the presence of ≥3 of the following 5 criteria: shrinking, exhaustion, sedentariness, slowness, and weakness.

RESULTS:

TDR+TUR concentrations were inversely associated with FS risk over 3-y of follow-up (OR for comparison of extreme tertiles: 0.11; 95% CI: 0.03, 0.45; P-trend = 0.002) but not after 6- and 9-y of follow-up in multinomial logistic regression models adjusted for baseline frailty status and potential confounders. These results did not differ when analyses were further adjusted for inflammatory markers.

CONCLUSION:

Higher habitual dietary resveratrol exposure was associated with lower risk of older community dwellers developing FS during the first 3 y of follow-up but not after longer follow-up periods.

KEYWORDS:

InCHIANTI; aging; biomarker; diet; epidemiology; frailty; resveratrol

PMID:
26490492
PMCID:
PMC4658467
DOI:
10.3945/ajcn.115.118976
[Indexed for MEDLINE]
Free PMC Article

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