{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T22:50:42Z","timestamp":1792018242387,"version":"4.4.0"},"reference-count":40,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2021,11,9]],"date-time":"2021-11-09T00:00:00Z","timestamp":1636416000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000002","name":"National Institutes of Health","doi-asserted-by":"publisher","award":["UM1 CA186107"],"award-info":[{"award-number":["UM1 CA186107"]}],"id":[{"id":"10.13039\/100000002","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004587","name":"Instituto de Salud Carlos III","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004587","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J cachexia sarcopenia muscle"],"published-print":{"date-parts":[[2022,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Red meat is a nutrient\u2010dense source of protein fundamental for older adults; however, red meat is also high in detrimental components, including saturated fat. It is unclear whether habitual red meat consumption is associated with risk of frailty. This study aimed to examine the prospective association between the consumption of total, unprocessed, and processed red meat and the risk of frailty in older adults.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>We analysed data from 85\u00a0871 women aged \u226560 participating in the Nurses' Health Study. Consumption of total, unprocessed, and processed red meat was obtained from repeated food frequency questionnaires administered between 1980 and 2010. Frailty was defined as having at least three of the following five criteria from the FRAIL scale: fatigue, low strength, reduced aerobic capacity, having \u22655 chronic illnesses, and unintentional weight loss \u22655%. The occurrence of frailty was assessed every four years from 1992 to 2014.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>During 22\u00a0years of follow\u2010up (median follow\u2010up 14\u00a0years), we identified 13\u00a0279 incident cases of frailty. Women with a higher intake of red meat showed an increased risk of frailty after adjustment for lifestyle factors, medication use, and dietary factors. The relative risk (95% confidence interval) for one serving\/day increment in consumption was 1.13 (1.08, 1.18) for total red meat, 1.08 (1.02, 1.15) for unprocessed red meat, and 1.26 (1.15, 1.39) for processed red meat. When each component of the frailty syndrome was individually examined, each of them was positively associated with total red meat consumption, except for the weight loss criterion. Replacing one serving\/day of unprocessed red meat with other protein sources was associated with significantly lower risk of frailty; the risk reduction estimates were 22% for fish and 14% for nuts, while for replacement of processed red meat, the percentages were 33% for fish, 26% for nuts, 13% for legumes, and 16% for low\u2010fat dairy.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Habitual consumption of unprocessed and processed red meat was associated with a higher risk of frailty. Replacement of red meat by other protein sources might reduce the risk of frailty. These findings are in line with dietary guidelines promoting diets that emphasize plant\u2010based sources of protein.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jcsm.12852","type":"journal-article","created":{"date-parts":[[2021,11,10]],"date-time":"2021-11-10T10:50:03Z","timestamp":1636541403000},"page":"210-219","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":62,"title":["Red meat consumption and risk of frailty in older women"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9302-9616","authenticated-orcid":false,"given":"Ellen A.","family":"Struijk","sequence":"first","affiliation":[{"name":"Department of Preventive Medicine and Public Health, School of Medicine Universidad Aut\u00f3noma de Madrid\u2010IdiPaz  Madrid Spain"},{"name":"CIBERESP (CIBER of Epidemiology and Public Health)  Madrid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teresa T.","family":"Fung","sequence":"additional","affiliation":[{"name":"Department of Nutrition Simmons University  Boston MA USA"},{"name":"Department of Nutrition Harvard T.H. Chan School of Public Health  Boston MA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mercedes","family":"Sotos\u2010Prieto","sequence":"additional","affiliation":[{"name":"Department of Preventive Medicine and Public Health, School of Medicine Universidad Aut\u00f3noma de Madrid\u2010IdiPaz  Madrid Spain"},{"name":"CIBERESP (CIBER of Epidemiology and Public Health)  Madrid Spain"},{"name":"Department of Environmental Health Harvard T.H. Chan School of Public Health  Boston MA USA"},{"name":"IMDEA\/Food Institute CEI UAM\u00a0+\u00a0CSIC  Madrid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fernando","family":"Rodriguez\u2010Artalejo","sequence":"additional","affiliation":[{"name":"Department of Preventive Medicine and Public Health, School of Medicine Universidad Aut\u00f3noma de Madrid\u2010IdiPaz  Madrid Spain"},{"name":"CIBERESP (CIBER of Epidemiology and Public Health)  Madrid Spain"},{"name":"IMDEA\/Food Institute CEI UAM\u00a0+\u00a0CSIC  Madrid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Walter C.","family":"Willett","sequence":"additional","affiliation":[{"name":"Department of Nutrition Harvard T.H. 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