Co-Production of Behavior Change Intervention Promoting an Anti-Inflammatory Diet for Frailty Prevention in Community-Dwelling Older Adults

Background/Objectives: Chronic inflammation is a fundamental biological process underlying aging and frailty. We recently demonstrated that an anti-inflammatory diet, assessed using the Dietary Inflammatory Index (DII), was associated with serum high-sensitivity C-reactive protein levels and frailty incidence among community-dwelling older adults. The present study aimed to co-produce behavior change intervention promoting an anti-inflammatory diet by participatory action research with older adults. Particularly, increasing intake of dietary fiber was targeted as it represents a nutrient with the highest anti-inflammatory potential within the DII framework. Methods: Participants were community-dwelling older adults engaged in frailty checkup activity. Six co-production workshops were conducted between May 2022 and February 2023, integrating semi-structured group work and scientific evidence. Participant satisfaction was assessed after each session. Changes in dietary behavior were evaluated using DII score and dietary intake assessed by the Brief Self-Administered Diet History Questionnaire (BDHQ). Results: A cumulative total of 66 participants was involved (mean age, 73.7 ± 4.8 years; 80.0% women). When compared before and after co-production workshops, total DII scores and DII scores calculated by anti-inflammatory nutrients significantly decreased (p = 0.031 and p = 0.020, respectively). Dietary fiber intake also significantly increased following the workshop (p = 0.044). Among dietary fiber-rich food groups, mushroom consumption showed a particularly significant increase (p = 0.048). Conclusions: Co-production workshops integrating group work and scientific evidence were effective in promoting behavioral changes toward an anti-inflammatory diet among community-dwelling older adults. This developed intervention may represent a feasible and practical dietary strategy for frailty prevention in community settings.

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Publication Details

Journal
Nutrients
Published
2026-04-30
DOI
https://doi.org/10.3390/nu18091420
Primary Topic
Frailty in Older Adults
Type
article
Field-Weighted Citation Impact
0.00

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article

Co-Production of Behavior Change Intervention Promoting an Anti-Inflammatory Diet for Frailty Prevention in Community-Dwelling Older Adults

Weida Lyu, Momoka Masuda, Bo‐Kyung Son, Masahiro Akishita et al.
Nutrients
Frailty in Older Adults
article

Co-Production of Behavior Change Intervention Promoting an Anti-Inflammatory Diet for Frailty Prevention in Community-Dwelling Older Adults

Weida Lyu, Momoka Masuda, Bo‐Kyung Son, Masahiro Akishita, Kozue Kubo, Katsuya Iijima, Hayato Isomoto, Youko Nakamae, Masako Ueno, Asako Arai, Yuka Okitsu, Yuki Tamii
article en

Abstract

Background/Objectives: Chronic inflammation is a fundamental biological process underlying aging and frailty. We recently demonstrated that an anti-inflammatory diet, assessed using the Dietary Inflammatory Index (DII), was associated with serum high-sensitivity C-reactive protein levels and frailty incidence among community-dwelling older adults. The present study aimed to co-produce behavior change intervention promoting an anti-inflammatory diet by participatory action research with older adults. Particularly, increasing intake of dietary fiber was targeted as it represents a nutrient with the highest anti-inflammatory potential within the DII framework. Methods: Participants were community-dwelling older adults engaged in frailty checkup activity. Six co-production workshops were conducted between May 2022 and February 2023, integrating semi-structured group work and scientific evidence. Participant satisfaction was assessed after each session. Changes in dietary behavior were evaluated using DII score and dietary intake assessed by the Brief Self-Administered Diet History Questionnaire (BDHQ). Results: A cumulative total of 66 participants was involved (mean age, 73.7 ± 4.8 years; 80.0% women). When compared before and after co-production workshops, total DII scores and DII scores calculated by anti-inflammatory nutrients significantly decreased (p = 0.031 and p = 0.020, respectively). Dietary fiber intake also significantly increased following the workshop (p = 0.044). Among dietary fiber-rich food groups, mushroom consumption showed a particularly significant increase (p = 0.048). Conclusions: Co-production workshops integrating group work and scientific evidence were effective in promoting behavioral changes toward an anti-inflammatory diet among community-dwelling older adults. This developed intervention may represent a feasible and practical dietary strategy for frailty prevention in community settings.

NutrientsVol. 18(9)
Tokyo University of Social Welfare (JP), Tokyo Metropolitan Institute of Gerontology (JP), Office of Diversity and Inclusion (US), The University of Tokyo (JP)
Ministry of Education, Culture, Sports, Science and Technology
Zero hunger
Openalex Percentile: Top 8%
Frailty in Older Adults
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