(P01-070-20) Frequency of Dairy Products Consumption and 10-Year Risk of Frailty Among Older Community-Dwellers from the Three-City-Bordeaux cohort- Preliminary Results

Objectives: The objective is to assess the association between the frequency of dairy products consumption and the 10-year risk of frailty among older adults.

Methods: The study sample consisted of participants from the Three-City-Bordeaux cohort, aged ≥65y in 1999-2000, with available nutritional data, and re-examined 10 years later. Frailty was assessed using the following criteria: unintentional weight loss, fatigue, muscle weakness, slowness and inactivity. Frailty status was determined when participants had at least 3 components present and robust status when 0 to 2 components present. 
Dairy products consumption was assessed using a food frequency questionnaire. A low frequency was defined as the Q1 of dairy products frequency, a moderate frequency as Q2-Q3, while the highest daily frequency as Q4. Multivariate logistic regressions were controlled for age, education, sex, comorbidities, disability, total protein intake and healthy diet.

Results: The studied sample constituted of 907 non-frail participants aged 73.1y on average at baseline, and 65.2% were women. Over the 10-year follow-up, 23.3% were identified as frail. The frequency of daily dairy products consumption ranged from 0-8 servings/day. Q1 was < 1.7 servings/day, while Q4 was ≥3 servings/day. According to multivariate analyses, there was no association between the frequency of daily dairy products consumption and the 10-y risk of frailty (Q2-Q3 vs Q1: OR=0.76, 95% CI [0.49;1.17] and Q4 vs Q1: OR=0.85, 95% CI [0.52;1.39], p for trend=0.46). Based on these results, further analyses will examine the associations between different categories of dairy products and frailty risk while accounting for competing risks of death over the 10-year period.

Conclusions: In this sample of French community-dwelling older adults, dairy products consumption was not significantly associated with 10-years risk of frailty. These results should be interpreted cautiously as dairy products are a good source of proteins and vitamin D, both associated with a lower risk of frailty.

Funding Sources: N/A