TY - JOUR
T1 - Association between weight loss and food form in older individuals residing in long-term care facilities
T2 - 1-year multicenter longitudinal study
AU - Endo, Akemi
AU - Watanabe, Yutaka
AU - Matsushita, Takae
AU - Okada, Kazutaka
AU - Ohara, Yuki
AU - Iwasaki, Masanori
AU - Ito, Kayoko
AU - Nakajima, Junko
AU - Iwasa, Yasuyuki
AU - Itoda, Masataka
AU - Sasaki, Rikimaru
AU - Nishi, Yasuhiro
AU - Furuya, Junichi
AU - Watanabe, Yoshihiko
AU - Umemoto, George
AU - Kishima, Masako
AU - Hirano, Hirohiko
AU - Sato, Yuji
AU - Yoshida, Mitsuyoshi
AU - Yamazaki, Yutaka
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/10/1
Y1 - 2021/10/1
N2 - 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.
AB - 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.
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U2 - 10.3390/ijerph182010776
DO - 10.3390/ijerph182010776
M3 - Article
C2 - 34682525
AN - SCOPUS:85117025801
SN - 1661-7827
VL - 18
JO - International Journal of Environmental Research and Public Health
JF - International Journal of Environmental Research and Public Health
IS - 20
M1 - 10776
ER -
