Journal article
Association between protein intake from animal and plant sources and the presence of frailty in community-dwelling Australian women
International Journal of Food Sciences and Nutrition, Vol.Advanced access
31-Mar-2026
PMID: 41918230
Abstract
We investigated the cross-sectional association between total, animal and plant protein intake with the presence of a multidimensional measure of frailty in older women. Participants included 1380 community-dwelling Australian women, mean (SD) age 75.1 (2.7) years. A validated food frequency questionnaire was used to determine total, plant, and animal protein intake. Frailty was assessed using a frailty index across numerous health domains (scored 0-1, ≥0.25 indicating frailty). Cross-sectional associations were analysed using multivariable-adjusted logistic regression models. In total, 275 (19.9%) women were identified as frail. A non-linear inverse association was observed between higher intakes of total protein and the odds for frailty. Compared to lowest protein intakes (Quartile [Q]1, 0.77 g/kg BW/d), greater intakes (up to 1.66 g/kg BW/d, Q4; OR 0.51 95%CI 0.31-0.82) were associated with lower odds for frailty. Higher plant (∼0.60 g/kg BW/d [Q4 vs Q1: OR 0.35 95%CI 0.22-0.57]) and animal (up to ∼0.80 g/kg BW/d; [Q3 vs Q1: OR 0.72 95%CI 0.53-0.97] protein intakes, were associated with lower odds for frailty. Older women consuming higher total protein, including a combination of animal and plant sources, were less likely to be frail, with intakes of ∼1.1-1.6 g/kg likely to be most beneficial.
Details
- Title
- Association between protein intake from animal and plant sources and the presence of frailty in community-dwelling Australian women
- Authors
- Trent Bozanich - Edith Cowan UniversityJack Dalla Via - Deakin UniversitySimone Radavelli-Bagatini - Edith Cowan UniversityCassandra Smith - Edith Cowan UniversityElsa Dent - Flinders UniversityAnthony Villani - University of the Sunshine CoastRobin M Daly - Deakin UniversityMichael Tieland - Deakin UniversityJonathan M Hodgson - Edith Cowan UniversityKun Zhu - The University of Western AustraliaRichard L Prince - The University of Western AustraliaMarc Sim (Corresponding Author) - Edith Cowan University
- Publication details
- International Journal of Food Sciences and Nutrition, Vol.Advanced access
- Publisher
- Taylor & Francis
- DOI
- 10.1080/09637486.2026.2644869
- ISSN
- 1465-3478
- PMID
- 41918230
- Copyright note
- © 2026 The Author(s). Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.
- Grants
- Grant note
- This work was supported by a Department of Health, Western Australia, Merit Award, MS is supported by a Royal Perth Hospital Career Advancement Fellowship (CAF 130/2020), an Emerging Leader Fellowship, and a project grant from the Western Australian Future Health and Innovation Fund, Department of Health (WA). The salary of CS was supported by a Heart Foundation Postdoctoral Fellowship (Award number: 107194) from the National Heart Foundation of Australia.
- Organisation Unit
- Healthy Ageing Research Cluster; School of Health - Nutrition & Dietetics
- Language
- English
- Record Identifier
- 991222601702621
- Output Type
- Journal article
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