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http://hdl.handle.net/2445/96466
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DC Field | Value | Language |
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dc.contributor.author | Rabassa Bonet, Montserrat | - |
dc.contributor.author | Zamora-Ros, Raul | - |
dc.contributor.author | Andrés Lacueva, Ma. Cristina | - |
dc.contributor.author | Urpí Sardà, Mireia | - |
dc.contributor.author | Bandinelli, Stefania | - |
dc.contributor.author | Ferrucci, Luigi | - |
dc.contributor.author | Cherubini, Antonio | - |
dc.date.accessioned | 2016-03-14T17:12:17Z | - |
dc.date.available | 2016-10-10T22:01:17Z | - |
dc.date.issued | 2015-10-10 | - |
dc.identifier.issn | 1279-7707 | - |
dc.identifier.uri | http://hdl.handle.net/2445/96466 | - |
dc.description.abstract | Importance: The decline in physical performance that occurs in many older subjects is a strong predictor of falls, hospitalization, institutionalization and mortality. Polyphenols are bioactive compounds that may play a preventive role against physical performance decline due to their antioxidant and anti-inflammatory properties. Objective: To investigate the association between total urinary polyphenols (TUP) and total dietary polyphenols (TDP) and substantial physical performance decline over a nine-year period among older subjects. Methods: This longitudinal study included 368 participants aged 65 years or older from the InCHIANTI (Invecchiare in Chianti) study, an Italian population-based cohort. TUP and TDP concentrations were assessed at baseline using the Folin-Ciocalteau (F-C) assay and a validated food frequency questionnaire, respectively. Physical performance was objectively measured at baseline and at nine-year follow-up using the Short Physical Performance Battery (SPPB). A substantial decline in physical performance was considered as a decrease of three or more points in the SPPB score. Results: At the nine-year follow-up assessment, 71 participants had suffered a substantial decline in physical performance. In the fully adjusted logistic regression model, participants in the highest TUP tertile had a lower risk of substantial decline in physical performance than those in the lowest tertile (OR, 0.40; 95% CI, 0.17<br>0.93; P trend=0.033). However, no significant association between TDP intake and physical performance decline was observed. Conclusion: This study shows that high TUP concentrations, a biomarker of polyphenol-rich exposure, were associated with lower risk of substantial decline in physical performance in community-dwelling older subjects over a nine-year period. These results suggest that a polyphenol-rich diet may play a role in protecting against physical performance decline in older people. | - |
dc.format.extent | 8 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Springer Science + Business Media | - |
dc.relation.isformatof | Versió postprint del document publicat a: http://dx.doi.org/10.1007/s12603-015-0600-2 | - |
dc.relation.ispartof | Journal of Nutrition, Health & Aging, 2015 | - |
dc.relation.uri | http://dx.doi.org/10.1007/s12603-015-0600-2 | - |
dc.rights | (c) Springer Science + Business Media, 2015 | - |
dc.source | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) | - |
dc.subject.classification | Marcadors bioquímics | - |
dc.subject.classification | Polifenols | - |
dc.subject.classification | Envelliment | - |
dc.subject.classification | Epidemiologia | - |
dc.subject.other | Biochemical markers | - |
dc.subject.other | Polyphenols | - |
dc.subject.other | Aging | - |
dc.subject.other | Epidemiology | - |
dc.title | Association between both total baseline urinary and dietary polyphenols and substantial physical performance decline risk in older adults: A 9-year follow-up of the InCHIANTI study | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/acceptedVersion | - |
dc.identifier.idgrec | 655500 | - |
dc.date.updated | 2016-03-14T17:12:22Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
dc.identifier.pmid | 27102783 | - |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
Files in This Item:
File | Description | Size | Format | |
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655500.pdf | 254.5 kB | Adobe PDF | View/Open |
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