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Cross-sectional study finds higher gut microbiota dietary scores correlate with lower frailty risk in US adults, indicating nutritional interventions may protect against age-related vulnerability.
Background: Frailty severely impacts patients' quality of life and imposes a significant burden on healthcare systems. The Dietary Index for Gut Microbiota (DI-GM) is an emerging dietary indicator, and its association with frailty has not been thoroughly investigated. Methods: This study utilized data from NHANES 2007-2018 and assessed the association between DI-GM and frailty using multivariable weighted logistic regression, restricted cubic splines (RCS), subgroup analysis, and mediation analysis, after adjusting for relevant covariates. Results: The results indicate a significant negative correlation between DI-GM and frailty, with each standard unit increase in DI-GM reducing the risk of frailty by 6% (OR = 0.940 [0.899, 0.984]). DI-GM at different quartiles showed a strong dose-response relationship, with the highest quartile showing a 21.6% risk reduction. RCS analysis revealed a linear relationship between DI-GM and frailty. Subgroup analysis suggested that age and smoking status may influence the association between DI-GM and frailty. Furthermore, albumin and high-density lipoprotein (HDL) played significant mediating roles in the relationship between DI-GM and frailty, accounting for 30.34 and 9.05% of the total effect, respectively. Conclusion: Dietary Index for Gut Microbiota is negatively associated with frailty risk, and albumin and HDL mediate this association. Improving dietary quality may be an effective strategy for reducing frailty risk.
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Wei et al. (2025) studied this question.
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