Background There is no evidence on the specific beneficial association of the main types of olive oil consumption with frailty. Objective The aim was to assess the relationship between olive oil consumption and incident frailty in community-dwelling older adults. Design Prospective cohort. Setting Participants were recruited in 2008–10 and follow-up through 2013. Subjects In total, 1,896 older adults aged 60+. Methods At baseline, olive oil and other food consumption was collected using a validated dietary history. Incident frailty was defined as having at least three of the following five Fried-based criteria: low physical activity, fatigue, slow walking, muscle weakness and unintentional weight loss. Analyses were performed with logistic regression and adjusted for the major confounders. Results Over a mean follow-up of 3.5 years, 135 incident frailty cases were identified. The odds ratio (95% confidence interval) of frailty across sex-specific tertiles of total olive oil consumption (12.7, 20 and 30.8 g/day, respectively) were: 1 (ref.), 0.52 (0.32, 0.83) and 0.47 (0.29, 0.78), P trend 0.003. When differentiating by olive oil types, the results held for virgin but did not for common (refined) olive oil. Conclusion The highest total olive oil consumption (~3 tablespoons), especially if virgin, was associated with half the risk of frailty as the lowest consumption (~1 tablespoon) among older adults. This study suggests that virgin olive oil should be the preferent culinary olive oil type for frailty prevention. If confirmed in other settings, small doses of virgin olive oil could be added as a simple geriatric nutritional advice on the prevention of frailty.

中文翻译：

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食用橄榄油与降低虚弱风险相关：一项针对社区老年人的前瞻性队列研究

背景 没有证据表明主要类型的橄榄油消费与虚弱之间存在特定的有益关联。目的 目的是评估橄榄油消费与社区老年人身体虚弱之间的关系。设计前瞻性队列。设置 参与者于 2008-10 年招募，并在 2013 年进行随访。受试者总共有 1,896 名 60 岁以上的老年人。方法 在基线时，使用经过验证的饮食史收集橄榄油和其他食物的摄入量。事件虚弱被定义为具有以下五个基于弗里德的标准中的至少三个：低体力活动、疲劳、缓慢行走、肌肉无力和无意的体重减轻。使用逻辑回归进行分析，并针对主要混杂因素进行了调整。结果平均随访 3.5 年，确定了 135 起事故脆弱病例。橄榄油总消费量（分别为 12.7、20 和 30.8 克/天）的不同性别三分位数的脆弱的优势比（95% 置信区间）分别为：1（参考）、0.52（0.32、0.83）和 0.47（ 0.29, 0.78)，P 趋势 0.003。当按橄榄油类型进行区分时，结果适用于初榨橄榄油，但不适用于普通（精制）橄榄油。结论 最高的总橄榄油消费量（约 3 汤匙），尤其是初榨橄榄油，与老年人中最低消费量（约 1 汤匙）的一半的虚弱风险相关。这项研究表明，初榨橄榄油应该是预防虚弱的首选烹饪橄榄油类型。如果在其他环境中得到证实，可以添加小剂量的初榨橄榄油作为预防虚弱的简单老年营养建议。