Table 4.
Crude and adjusted associations between each dietary pattern score and frailty prevalence.
| Dietary Pattern Score | Model 1 | Model 2 a | Model 3 b | ||||||
|---|---|---|---|---|---|---|---|---|---|
| OR | 95%CI |
p Value |
OR | 95%CI |
p Value |
OR | 95%CI |
p Value |
|
| All 780 subjects | |||||||||
| DASH | 0.97 | 0.94–1.00 | 0.060 | 0.97 | 0.94–0.99 | 0.033 | 0.98 | 0.95–1.01 | 0.219 |
| CHEI | 0.99 | 0.98–1.00 | 0.193 | 0.99 | 0.98–1.00 | 0.125 | 0.99 | 0.98–1.01 | 0.388 |
| MD | 1.02 | 0.93–1.12 | 0.688 | 0.98 | 0.89–1.09 | 0.719 | 1.01 | 0.91–1.12 | 0.885 |
| Factor 1: Protein-rich | 0.76 | 0.64–0.91 | 0.002 | 0.81 | 0.68–0.96 | 0.015 | 0.82 | 0.69–0.98 | 0.033 |
| Factor 2: Vegetables | 0.90 | 0.77–1.06 | 0.200 | 0.90 | 0.77–1.06 | 0.211 | 0.90 | 0.76–1.06 | 0.219 |
| Factor 3: Sugar, oil and condiments | 0.94 | 0.81–1.08 | 0.391 | 0.95 | 0.82–1.09 | 0.451 | 0.96 | 0.82–1.13 | 0.639 |
| 555 subjects without Diabetes, Stroke, and Asthma | |||||||||
| DASH | 0.95 | 0.92–0.99 | 0.013 | 0.95 | 0.91–0.99 | 0.007 | 0.96 | 0.92–1.00 | 0.032 |
| CHEI | 0.99 | 0.98–1.00 | 0.136 | 0.99 | 0.97–1.00 | 0.115 | 0.99 | 0.98–1.01 | 0.272 |
| MD | 0.97 | 0.86–1.08 | 0.548 | 0.94 | 0.83–1.05 | 0.271 | 0.95 | 0.84–1.08 | 0.450 |
| Factor 1: Protein-rich | 0.80 | 0.66–0.97 | 0.022 | 0.84 | 0.69–1.00 | 0.049 | 0.84 | 0.68–1.03 | 0.085 |
| Factor 2: Vegetables | 0.86 | 0.70–1.06 | 0.148 | 0.87 | 0.71–1.06 | 0.176 | 0.84 | 0.67–1.06 | 0.139 |
| Factor 3: Sugar, oil and condiments | 0.89 | 0.75–1.06 | 0.182 | 0.90 | 0.75–1.08 | 0.248 | 0.91 | 0.74–1.12 | 0.389 |
CHEI: Chinese Healthy Eating Index; DASH: Dietary Approaches to Stop Hypertension; MD: Mediterranean Diet; OR: odds ratio; CI: 95% confidence interval. Note: Bold values denote statistical significance at the p value < 0.05 level. a Model 2 adjusted for sex and age. b Model 3 adjusted for sex, age, body mass index (BMI), energy intake, educational level, marital status, household income, smoking status, alcohol use, and doing housework.