Hengeveld LM, Wijnhoven HAH, Olthof MR, et al. - Among community-dwelling older adults enrolled in a prospective cohort study—Health, Aging, and Body Composition Study— run in the United States, researchers assessed links of diet quality indicators with 4-year incidence of frailty. Participants were observed for 4 years. Following adjustment for confounders including energy consumption, a higher frailty incidence was found in those consuming poor- and medium-quality diets, vs those consuming good-quality diets, among the robust and pre-frail. They found no links for energy or protein consumption. In competing risk analyses, similar findings were produced. Overall, experts concluded that the risk of becoming frail in old age may be increased by poorer overall diet quality and lower vegetable protein consumption.