Vitamin C from food, not supplements, linked to frailty risk
What it found
In a survey of 9478 Korean adults, women who ate more fruit and vegetables and more vitamin C from food were less likely to be frail.
Vitamin C supplements showed no link to frailty in men or women.
What they found
Studies in people
Fruit and vegetable intake
More than 60% of participants did not meet the recommended 500 g per day of fruit and vegetables. Women with inadequate intake had a higher risk of frailty than those with adequate intake.
Dietary vitamin C and frailty
In women, higher dietary vitamin C intake was linked to a lower risk of frailty. The highest intake group had a lower risk than the lowest intake group.
Vitamin C from fruit and vegetables
Vitamin C from fruit and vegetables made up about 70% of dietary vitamin C. In women, higher intake from these foods was linked to a lower risk of frailty.
Vitamin C supplements
Vitamin C from supplements was not linked to frailty risk in either men or women. The authors note some participants took more than the tolerable upper intake level of 2000 mg, with maximum intakes reaching 6000 mg and 6200 mg in non-frail men and women.
Sex differences
The links between fruit and vegetable intake, dietary vitamin C and frailty were seen mainly in women. No significant links were found in men.
What the authors conclude
“A higher intake of FV and dietary vitamin C, but not supplemental vitamin C, was associated with a lower risk of frailty, particularly among women.”
Also in their conclusions
- They conclude that higher intake of fruit and vegetables and dietary vitamin C, but not supplemental vitamin C, was associated with a lower risk of frailty, particularly among women.
- They suggest that improving overall diet quality through increased fruit and vegetable consumption may be more effective for frailty prevention than relying on single nutrient supplementation.
- They highlight the importance of promoting sufficient consumption of fruit and vegetables as part of public health strategies to support healthy aging and prevent frailty.
How it was done
The authors wanted to see whether the source of vitamin C, from food or from supplements, matters for frailty risk, since previous studies suggest food sources may be more protective than supplements.
They analysed data from 9478 adults aged 19 and over in the Korea National Health and Nutrition Examination Survey 2018-2019. Frailty was assessed using a modified Fried phenotype, and vitamin C intake was estimated from a 24 hour dietary recall and supplement survey.
What it can’t tell you
- This was a cross-sectional survey, so it can show a link but cannot prove that low vitamin C intake causes frailty.
- It is possible that frail people ate fewer fresh foods because of their condition, rather than the other way around.
- Dietary intake was based on a single 24 hour recall, which may not reflect usual long-term intake.
Who paid
- Funding
- Funded by Dankook University (from the PubMed record).
- Conflicts
- The authors declare no conflicts of interest.
- Authors work at
- Dankook University, Republic of Korea
The paper
- Title
- Differential Effects of Vitamin C from Fruit and Vegetables Versus Supplements on the Risk of Frailty
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Full text
- Cite
- Lee S, Kim K (2025). Differential Effects of Vitamin C from Fruit and Vegetables Versus Supplements on the Risk of Frailty. Nutrients. doi:10.3390/nu17243876Free full textPubMed 41470821DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error