<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>14(18)</volume><submitter>Huang WC</submitter><pubmed_abstract>&lt;h4>Objective&lt;/h4>To assess the prospective association between frailty and dietary diversity on mortality.&lt;h4>Method&lt;/h4>This prospective cohort study used the 2005-2008 Nutrition and Health Survey in Taiwan (N = 330; age ≥ 65 years) and this was linked to the Death Registry where we used the data that was recorded up to 31 January 2020. Dietary intake information was assessed using a 24-h dietary recall and food-frequency questionnaire, which were calculated a dietary diversity score (DDS; range, 0-6) and food consumption frequency. Assessment of frailty phenotypes was based on FRAIL scale which was proposed by the International Academy on Nutrition and Aging.&lt;h4>Results&lt;/h4>Frail older adults had a higher risk of all-cause mortality when they were compared to those with robust physiolog</pubmed_abstract><journal>Nutrients</journal><pagination>3825</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC9502423</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>The Combined Effects of Dietary Diversity and Frailty on Mortality in Older Taiwanese People.</pubmed_title><pmcid>PMC9502423</pmcid><pubmed_authors>Lee MS</pubmed_authors><pubmed_authors>Chang HY</pubmed_authors><pubmed_authors>Doong JY</pubmed_authors><pubmed_authors>Pan WH</pubmed_authors><pubmed_authors>Huang YC</pubmed_authors><pubmed_authors>Huang WC</pubmed_authors></additional><is_claimable>false</is_claimable><name>The Combined Effects of Dietary Diversity and Frailty on Mortality in Older Taiwanese People.</name><description>&lt;h4>Objective&lt;/h4>To assess the prospective association between frailty and dietary diversity on mortality.&lt;h4>Method&lt;/h4>This prospective cohort study used the 2005-2008 Nutrition and Health Survey in Taiwan (N = 330; age ≥ 65 years) and this was linked to the Death Registry where we used the data that was recorded up to 31 January 2020. Dietary intake information was assessed using a 24-h dietary recall and food-frequency questionnaire, which were calculated a dietary diversity score (DDS; range, 0-6) and food consumption frequency. Assessment of frailty phenotypes was based on FRAIL scale which was proposed by the International Academy on Nutrition and Aging.&lt;h4>Results&lt;/h4>Frail older adults had a higher risk of all-cause mortality when they were compared to those with robust physiolog</description><dates><release>2022-01-01T00:00:00Z</release><publication>2022 Sep</publication><modification>2025-04-27T01:57:39.393Z</modification><creation>2025-04-06T18:24:34.1Z</creation></dates><accession>S-EPMC9502423</accession><cross_references><pubmed>36145199</pubmed><doi>10.3390/nu14183825</doi></cross_references></HashMap>