Association Between Dietary Live Microbes, Folate, and Fatigue: A Cross-Sectional Study in U.S. Older Adults

TL;DR

This study finds that higher intake of dietary live microbes, like those in fermented foods, is linked to lower fatigue in older adults, possibly through increased folate levels.

Contribution

The study identifies a novel association between dietary live microbes, folate levels, and reduced fatigue in older adults.

Findings

Higher live microbe intake was associated with lower odds of fatigue (OR = 0.58).

Live microbe intake was linked to increased folate levels (OR = 1.38).

Folate mediated 21.8% of the effect of live microbes on fatigue.

Abstract

Fatigue is a common and debilitating condition in older adults, linked to chronic inflammation, gut-brain axis dysfunction, and impaired metabolic health. Live microbes in fermented foods and dietary fibers support short-chain fatty acid (SCFA) production, potentially alleviating fatigue by modulating these mechanisms and enhancing nutrient bioavailability. Folate, essential for energy metabolism, is associated with fatigue, and its bioavailability is influenced by the gut microbiome through live microbe intake. This study examines the relationship between live microbe intake and fatigue, with folate as a mediator. We analyzed data from 2,353 older U.S. adults (≥60 years) in NHANES (2021–2023). Fatigue, assessed via the PHQ-9, was categorized as present or absent. RBC folate, a biomarker of long-term status, was classified into tertiles. Dietary microbe intake, including probiotics, was derived from 24-hour recalls and categorized as Low (< 104 CFU/g), Medium (104–107 CFU/g), or High (>107 CFU/g). Covariates included demographics, BMI, comorbidities, lifestyle, and energy intake. Multivariable regression and structural equation modeling accounted for survey design. The mean age was 69.4 years (SD = 6.3), with 46.1% male. Live microbe intake was low (28.3%), medium (45.5%), or high (26.5%), and 15.4% reported fatigue. Higher microbe intake was linked to lower fatigue odds (OR = 0.58, p = 0.021) and increased folate levels (OR = 1.38, p = 0.015), with folate mediating 21.8% of the effect. While findings suggest dietary microbes may reduce fatigue via folate, causal inference requires further study.