Fresh and fresh lean beef intake in relation to functional limitations among US older adults, 2005-2016

Research output: Contribution to journalArticle

Abstract

Objectives: In this study, we assessed fresh and fresh lean beef intake in relation to functional limitations among US adults 65 years and older. Methods: We conducted logistic regressions on individual-level 24-hour dietary recall and health indicator data (N = 6135) retrieved from 2005-2016 National Health and Nutrition Examination Survey. Results: Approximately 51%, 14%, and 9% of older adults consumed beef, fresh beef, and fresh lean beef, respectively. Daily increase in fresh beef consumption by one-ounce-equivalent was associated with a reduction in the odds of lower extremity mobility limitation (LEM) by 16% (95% confidence interval [95% CI]: 4%-27%), general physical activities limitation by 13% (95% CI: 1%-24%), and any functional limitation by 14% 95% CI: (2%-24%). Daily increase in fresh lean beef consumption by one-ounce-equivalent was associated with a reduction in the odds of LEM by 22% (95% CI: 7%-34%) and any functional limitation by 15% (95% CI: 1%-28%). We identified no association with activities of daily living, instrumental activities of daily living, or leisure and social activities limitations. Conclusions: Preliminary evidence links fresh and fresh lean beef consumption to reduced functional limitation risk. Future studies with longitudinal/experimental design are warranted to examine the relationship between fresh/lean beef consumption and functional limitations among older adults..

Original languageEnglish (US)
Pages (from-to)729-738
Number of pages10
JournalAmerican journal of health behavior
Volume43
Issue number4
DOIs
StatePublished - Jan 1 2019

Fingerprint

confidence
Confidence Intervals
Activities of Daily Living
Mobility Limitation
Lower Extremity
health
nutrition
logistics
Red Meat
Nutrition Surveys
Leisure Activities
regression
examination
Longitudinal Studies
Research Design
Logistic Models
evidence
Health

Keywords

  • Beef consumption
  • Disability
  • Functional limitation
  • NHANES
  • Older adults

ASJC Scopus subject areas

  • Health(social science)
  • Social Psychology
  • Public Health, Environmental and Occupational Health

Cite this

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title = "Fresh and fresh lean beef intake in relation to functional limitations among US older adults, 2005-2016",
abstract = "Objectives: In this study, we assessed fresh and fresh lean beef intake in relation to functional limitations among US adults 65 years and older. Methods: We conducted logistic regressions on individual-level 24-hour dietary recall and health indicator data (N = 6135) retrieved from 2005-2016 National Health and Nutrition Examination Survey. Results: Approximately 51{\%}, 14{\%}, and 9{\%} of older adults consumed beef, fresh beef, and fresh lean beef, respectively. Daily increase in fresh beef consumption by one-ounce-equivalent was associated with a reduction in the odds of lower extremity mobility limitation (LEM) by 16{\%} (95{\%} confidence interval [95{\%} CI]: 4{\%}-27{\%}), general physical activities limitation by 13{\%} (95{\%} CI: 1{\%}-24{\%}), and any functional limitation by 14{\%} 95{\%} CI: (2{\%}-24{\%}). Daily increase in fresh lean beef consumption by one-ounce-equivalent was associated with a reduction in the odds of LEM by 22{\%} (95{\%} CI: 7{\%}-34{\%}) and any functional limitation by 15{\%} (95{\%} CI: 1{\%}-28{\%}). We identified no association with activities of daily living, instrumental activities of daily living, or leisure and social activities limitations. Conclusions: Preliminary evidence links fresh and fresh lean beef consumption to reduced functional limitation risk. Future studies with longitudinal/experimental design are warranted to examine the relationship between fresh/lean beef consumption and functional limitations among older adults..",
keywords = "Beef consumption, Disability, Functional limitation, NHANES, Older adults",
author = "Ruopeng An and Nickols, {Sharon M} and Alston, {Reginald J} and Sa Shen",
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AU - Nickols, Sharon M

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N2 - Objectives: In this study, we assessed fresh and fresh lean beef intake in relation to functional limitations among US adults 65 years and older. Methods: We conducted logistic regressions on individual-level 24-hour dietary recall and health indicator data (N = 6135) retrieved from 2005-2016 National Health and Nutrition Examination Survey. Results: Approximately 51%, 14%, and 9% of older adults consumed beef, fresh beef, and fresh lean beef, respectively. Daily increase in fresh beef consumption by one-ounce-equivalent was associated with a reduction in the odds of lower extremity mobility limitation (LEM) by 16% (95% confidence interval [95% CI]: 4%-27%), general physical activities limitation by 13% (95% CI: 1%-24%), and any functional limitation by 14% 95% CI: (2%-24%). Daily increase in fresh lean beef consumption by one-ounce-equivalent was associated with a reduction in the odds of LEM by 22% (95% CI: 7%-34%) and any functional limitation by 15% (95% CI: 1%-28%). We identified no association with activities of daily living, instrumental activities of daily living, or leisure and social activities limitations. Conclusions: Preliminary evidence links fresh and fresh lean beef consumption to reduced functional limitation risk. Future studies with longitudinal/experimental design are warranted to examine the relationship between fresh/lean beef consumption and functional limitations among older adults..

AB - Objectives: In this study, we assessed fresh and fresh lean beef intake in relation to functional limitations among US adults 65 years and older. Methods: We conducted logistic regressions on individual-level 24-hour dietary recall and health indicator data (N = 6135) retrieved from 2005-2016 National Health and Nutrition Examination Survey. Results: Approximately 51%, 14%, and 9% of older adults consumed beef, fresh beef, and fresh lean beef, respectively. Daily increase in fresh beef consumption by one-ounce-equivalent was associated with a reduction in the odds of lower extremity mobility limitation (LEM) by 16% (95% confidence interval [95% CI]: 4%-27%), general physical activities limitation by 13% (95% CI: 1%-24%), and any functional limitation by 14% 95% CI: (2%-24%). Daily increase in fresh lean beef consumption by one-ounce-equivalent was associated with a reduction in the odds of LEM by 22% (95% CI: 7%-34%) and any functional limitation by 15% (95% CI: 1%-28%). We identified no association with activities of daily living, instrumental activities of daily living, or leisure and social activities limitations. Conclusions: Preliminary evidence links fresh and fresh lean beef consumption to reduced functional limitation risk. Future studies with longitudinal/experimental design are warranted to examine the relationship between fresh/lean beef consumption and functional limitations among older adults..

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