Association between the Prognostic Nutritional Index and Dietary Intake in Community-Dwelling Older Adults with Heart Failure: Findings from NHANES III

• Type of Material: Article
• Authors: Elisabeth L. P. Sattler, University of Georgia; Yuta Ishikawa, University of Georgia; Rupal Trivedi-Kapoor, University of Georgia; Donglan Zhang, University of Georgia; Arshed Quyyumi, Emory University; Sandra Dunbar, Emory University
• Language: English
• Date: 2019-11-01
• Publisher: MDPI
• Publication Version: Final Published Version
• Copyright Statement: © 2019 by the authors. Licensee MDPI, Basel, Switzerland.
• License: Creative Commons Attribution 4.0 International
• Final Published Version (URL): http://dx.doi.org/10.3390/nu11112608
• Title of Journal or Parent Work: Nutrients
• ISSN: 2072-6643
• Volume: 11
• Issue: 11
• Grant/Funding Information: This work was funded by the National Center for Advancing Translational Sciences of the National Institutes of Health under Award Numbers UL1TR002378 and KLTR002381.
• Keywords: OUTPATIENTS; MORBIDITY; Science & Technology; heart failure; HOSPITALIZED-PATIENTS; NUTRIENT INTAKE; RISK; Life Sciences & Biomedicine; FOLLOW-UP; MALNUTRITION; Nutrition & Dietetics; dietary intake; LONG-TERM MORTALITY; prognostic nutritional index; malnutrition; PROTEIN; IMPACT; older adults
• Research Categories: Health Sciences, Medicine and Surgery; Health Sciences, Nutrition

Abstract

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.