The effect of the nutritional status and dietary inflammatory index on frailty and activities of daily living in geriatric outpatients.

BACKGROUND: It has been reported that the inflammatory process plays a role in the pathophysiology of frailty in elderly individuals and that diet is effective in regulating chronic inflammation. OBJECTIVE: This study aims to evaluate the effects of nutritional status and dietary inflammatory index on frailty and activities of daily living in the elderly. METHOD: A cross-sectional study in a hospital in Turkey has been carried out with 187 over the age of 65 who presented to the geriatric outpatient clinic participants. Anthropometric measurements of the patients were recorded, and the dietary inflammatory index (DII) was calculated using the 24-h dietary recall method. Mini Nutritional Assessment (MNA) was used to determine the malnutrition risk, the FRAIL scale was used for frailty assessment, and Katz and Lawton & Brody scales were used for daily living activities. RESULTS: The mean age of the elderly is 70.83 ± 4.98 years. The frailty rate was determined to be 28.3%. The DII score was determined as 4.41 ± 5.16 in frail patients and 1.62 ± 4.39 in non-frail patients (p < 0.05). While DII showed a negative correlation with the Lawton & Brody scale score (r = - 0.353), MNA was positively correlated to the Katz score (r = 0.386, p = 0.000) and the Lawton & Brody score (r = 0.475). In addition, one-unit increase in the MNA score was associated with a 29% decrease in the risk of frailty. CONCLUSIONS: The dietary inflammatory index was found to be high in frail and malnourished individuals. It was determined that the quality of life of individuals with malnutrition decreased.

Intuitive eating: associations with body weight status and eating attitudes in dietetic majors.

PURPOSE: Intuitive eating (IE), an adaptive eating pattern characterized by eating in response to physiological hunger and satiety cues, has been associated with positive psychosocial and physical health outcomes. This study aimed to determine associations between IE behavior with body weight status and eating attitudes in dietetic students and dietitians, who are a risky population for disordered eating and body dissatisfaction. METHODS: Participants (n = 785) completed a self-administered questionnaire which featured socio-demographic characteristics, the eating attitudes test 26, the three-factor eating questionnaire, and the intuitive eating scale-2 with four facets unconditional permission to eat (UPE), eating for physical rather than emotional reasons (EPR), reliance on hunger and satiety cues (RHSC) and body-food choice congruence (B-FCC). RESULTS: When controlled for potential covariates in the multivariate regression analysis, greater total IE and all subscale scores were associated with reduced BMI in dietetic majors having a BMI of ≥ 18.5 kg/m2 (p < 0.05). Participants with a high IE score had 41%, 74%, and 89% lower risk of developing an eating disorder, uncontrolled eating, and emotional eating, respectively (p < 0.001). While higher UPE, EPR, and RHSC scores were associated with lower odds of disordered eating (p < 0.001), EPR, RHSC, and B-FCC scores were inversely related to the risk of uncontrolled eating and emotional eating (p < 0.05). CONCLUSION: Considering these inverse associations, IE may be helpful for weight management and a useful skill to reduce eating disorder symptomatology among the dietetic community. LEVEL OF EVIDENCE: Level V, cross-sectional descriptive study.