Fresh- and lean-pork intake in relation to functional limitations among US older adults, 2005–2016. Issue 4 (December 2020)

• Record Type: Journal Article
• Authors: An, Ruopeng; Nickols-Richardson, Sharon M; Alston, Reginald J; Shen, Sa; Clarke, Caitlin
• Is Part Of: Nutrition and health. Volume 26:Issue 4(2020)
• Page Start: 295
• Page End: 301
• Publication Date: 2020-12
• Subjects: Pork -- functional limitation -- older adult -- disability -- diet; Nutrition -- Periodicals; Diet -- Periodicals; Diet therapy -- Periodicals; 613.205
• DOI: 10.1177/0260106020940121
• Languages: English
• ISSNs: 0260-1060

Abstract

Background: Pork consumption, in particular fresh/lean-pork consumption, provides protein and other essential micronutrients that older adults need daily and may hold the potential to prevent functional limitations resulting from sub-optimal nutrition. Aim: Assess fresh/lean-pork intake in relation to functional limitations among older adults in the USA. Methods: Individual-level data came from the National Health and Nutrition Examination Survey (NHANES) 2005–2016 waves. Nineteen validated questions assessed five functional limitation domains: activities of daily living (ADLs); instrumental activities of daily living (IADLs); leisure and social activities (LSAs); lower extremity mobility (LEM); and general physical activities (GPAs). Logistic regressions were performed to examine pork, fresh-pork and fresh lean-pork intake in relation to functional limitations among NHANES older adults ( n = 6135). Results: Approximately 21, 18 and 16% of older adults consumed pork, fresh pork and fresh lean pork, respectively. An increase in pork consumption by 1 oz-equivalent/day was associated with a reduced odds of ADLs by 12%, IADLs by 10% and any functional limitation by 7%. An increase in fresh-pork consumption by 1 oz-equivalent/day was associated with a reduced odds of ADLs by 13%, IADLs by 10%, GPAs by 8%, and any functional limitation by 8%. Similar effects were found for fresh lean-pork consumption on ADLs, IADLs, GPAs and any functional limitation. Conclusion: This study found some preliminary evidence linking fresh/lean-pork consumption to a reduced risk of functional limitations. Future studies with longitudinal/experimental designs are warranted to examine the influence of fresh/lean-pork consumption on functional limitations.