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.