• Kulapong Jayanama, Olga Theou, Judith Godin, Leah Cahill, and Kenneth Rockwood.
• Division of Geriatric Medicine, Dalhousie University & Nova Scotia Health Authority, Halifax, Nova Scotia, Canada; Chakri Naruebodindra Medical Institute, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Samut Prakan, Thailand.
• Nutrition. 2020 Feb 1; 70: 110610.

ObjectivesDespite their role in health and disease, the relationship between fatty acids (FAs) and frailty and mortality remains unclear. The aim of this study was to explore how FA intake is associated with frailty and mortality.MethodsThis observational study included 4062 participants ≥50 y of age from the 2003-2006 cohorts of the National Health and Nutrition Examination Survey. A 36-item frailty index (FI) and a 14-item nutrition index (NI) were constructed. We analyzed 29 dietary FA variables.ResultsAfter adjustment for potential covariates and the NI, higher total FAs, saturated FAs (SFAs), and butanoic acid intake were associated with a higher degree of frailty. After an additional adjustment for the FI, higher SFA intake (total, hexanoic acid, octanoic acid, decanoic acid, tetradecanoic acid, hexadecanoic acid, and octadecanoic acid) was associated with higher mortality risk, whereas higher polyunsaturated FAs (total and octadecadienoic acid), ω-3 FAs (total, octadecatrienoic acid, and docosapentaenoic acid), and eicosenoic acid intake was associated with lower mortality risk.ConclusionsOnly a higher percentage of SFA intake was associated with both higher frailty and mortality even after considering the degree of nutritional deficits. The effect of SFAs on mortality was evident across levels of frailty. FAs were associated with long-term mortality more often than they with degree of frailty.Copyright © 2019 Elsevier Inc. All rights reserved.

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