Key result
Increased dietary intake of red meat (β = 0.253, p = 0.040) and vegetables (β = 0.255, p = 0.038) was associated with significantly better nutritional status in older adults with heart failure.
Why the study?
Comprehensive nutritional guidance for heart failure patients is lacking, prompting an examination of the association between nutritional status and dietary intake in community-dwelling older adults with heart failure.
Is dietary intake associated with improved nutritional status in community-dwelling older adults with heart failure?
Cross-Sectional (n=445)
Is dietary intake associated with improved nutritional status in community-dwelling older adults with heart failure?
Effect estimate: β = 0.253 (red meat), β = 0.255 (vegetables)
p-value: p=0.040 (red meat), 0.038 (vegetables)
Small increases in energy, protein (including red meat), and vegetable consumption are associated with improved nutritional status in older adults with heart failure.
Red meat/vegetable intake was associated with better nutrition in older HF adults; hypothesis-generating, needs prospective confirmation before practice change.
The objective of this study was to examine the association between nutritional status and dietary intake in community-dwelling older adults with heart failure (HF). A cross-sectional analysis of NHANES III data was conducted. The analytic sample was comprised of n = 445 individuals aged 50+ years with congestive HF (54.4% male, 22.9% non-Hispanic Black, 43.8% low-income). Nutritional status was measured using the Prognostic Nutritional Index (PNI). Participants were classified by PNI quintiles with lower PNI scores indicating lower nutritional status. Participants in quintile 5 showed significantly greater intakes of energy, protein, vegetables, magnesium, zinc, copper, potassium, red meat, saturated fat, and sodium. In multivariate analyses, increased intake of red meat (β = 0.253, p = 0.040) and vegetables (β = 0.255, p = 0.038) was associated with significantly better nutritional status. In the absence of comprehensive nutritional guidance for HF patients, it appears that small increases in energy, protein (red meat), and vegetable consumption are associated with improved nutritional status.
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Sattler et al. (2019) conducted a cross-sectional in Congestive heart failure (n=445). Dietary intake (red meat and vegetables) vs. Lower dietary intake was evaluated on Nutritional status measured using the Prognostic Nutritional Index (PNI) (β = 0.253 (red meat), β = 0.255 (vegetables), p=0.040 (red meat), 0.038 (vegetables)). Increased dietary intake of red meat (β = 0.253, p = 0.040) and vegetables (β = 0.255, p = 0.038) was associated with significantly better nutritional status in older adults with heart failure.
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