Fresh and Fresh Lean Beef Intake in Relation to Functional Limitations among US Older Adults, 2005-2016.

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.