Impact of a posteriori dietary patterns on frailty trajectories in stroke patients: a six-month longitudinal study

Food & Function 2026

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Authors: Yuyang Zhang, Jiali Zheng, Yuting Feng, Chunrui Lou, Lianxia Chang, D. Wang, Jing Bai, Yang Li, Meili Zhao, Mei Lin, Yue Zhao, Qi Lu
+1 more Yulu Wang
DOI: 10.1039/d5fo04643b
Cited by: 2
References: 51

Abstract

= 0.002) patterns significantly reduced the likelihood of persistent frailty. In analyses evaluating dietary pattern adherence, higher adherence to the "alcoholic beverages-red meat-processed meat" pattern increased persistent frailty risk, while higher adherence to the "seafood-freshwater food-soy products" and "nuts-fruits-dairy products" patterns reduced this risk. The study underscores the clinical value of identifying distinct frailty trajectories to guide personalized management, and the nutritional guidance may serve as a promising target for preventing and managing frailty in stroke patients.

Fields of Study & Subjects

Nutrition and Health in Aging Nutritional Studies and Diet Frailty in Older Adults

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
4
Pages
2104–2115
Publication date
1 January 2026
Language
EN