Association of major dietary patterns with muscle strength and muscle mass index in middle-aged men and women: Results from a cross-sectional study

Shahinfar, Hossein; Safabakhsh, Maryam; Babaei, Nadia; Ebaditabar, Mojdeh; Davarzani, Samira; Amini, Mohammad Reza; Shab‐Bidar, Sakineh

doi:10.1016/j.clnesp.2020.06.010

Cited by 6 publications

(3 citation statements)

References 32 publications

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“…Our findings are supported by the previous studies that linked dietary patterns with muscle strength [33][34][35][36][37]. For example, several cross-sectional studies of adults aged 18 years or older showed that the Western dietary patterns rich in UPFs were associated with reduced muscle strength [33], whereas the healthy dietary pattern characterized by high consumption of minimally processed foods was associated with better muscle strength [34,37]. In addition, two cross-sectional studies conducted in the elderly population also suggested that higher diet quality, defined by diet quality indices such as the Mediterranean diet and the Dietary Approaches to Stop Hypertension diet, was associated with lower odds of low grip strength [35,36].…”

Section: Discussionsupporting

confidence: 92%

“…The present study is the first prospective investigation on the association between UPF intake and grip strength in middle-aged and older adults. Our findings are supported by the previous studies that linked dietary patterns with muscle strength [33][34][35][36][37]. For example, several cross-sectional studies of adults aged 18 years or older showed that the Western dietary patterns rich in UPFs were associated with reduced muscle strength [33], whereas the healthy dietary pattern characterized by high consumption of minimally processed foods was associated with better muscle strength [34,37].…”

Section: Discussionsupporting

confidence: 90%

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Ultra-processed food intake is associated with grip strength decline in middle-aged and older adults: a prospective analysis of the TCLSIH study

Zhang

Rayamajhi

et al. 2021

Eur J Nutr

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Purpose Ultra-processed foods make up more than 50% of daily energy consumed in Western countries and are rapidly increasing in China. However, little is known about the association between ultra-processed food intake and muscle strength, a predictor for physical disability in senior years. We aimed to investigate the association of ultra-processed food intake with longitudinal changes in grip strength among middle-aged and older Chinese adults. Methods This prospective cohort study included a total of 5409 adults aged 40 years and over (61.3% men). Ultra-processed food intake was obtained by means of a validated food frequency questionnaire and classified according to the NOVA classification system. Grip strength was measured annually using a handheld digital dynamometer. Multivariable linear regression models were used to examine the association between ultra-processed food intake and annualized change in grip strength and weight-adjusted grip strength. Results In the fully adjusted models, annualized changes in grip strength and weight-adjusted grip strength per 10% increment in the proportion of ultra-processed foods in the diet were − 0.3708 kg (95% confidence interval − 0.5687, − 0.1730; P < 0.001) and − 0.0057 kg/kg (95% confidence interval − 0.0086, − 0.0029; P < 0.0001), respectively. In analyses stratified by age, sex, body mass index, physical activity, hypertension, hyperlipidemia, diabetes, and healthy diet score, such associations were largely consistent in most subgroups (all P for interaction > 0.05). Conclusions Our data indicate that higher ultra-processed food intake was associated with faster grip strength decline in middle-aged and older Chinese adults.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 90%

Ultra-processed food intake is associated with grip strength decline in middle-aged and older adults: a prospective analysis of the TCLSIH study

Zhang

Rayamajhi

et al. 2021

Eur J Nutr

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“…Consumption of micronutrient-poor and hypocaloric food may be associated with decreased HGS [9]; and a high-quality [11] or balanced diet [10], with a higher one. In fact, nutrition can affect muscle mass, strength, and physical performance [12].…”

Section: Introductionmentioning

confidence: 99%

The consumption of culinary preparations and ultra-processed food is associated with handgrip strength in teenagers

Confortin

Barbosa

Oliveira

et al. 2022

Nutr J

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Background A nutrient-poor and hypocaloric diet may be associated with lower handgrip strength (HGS), whereas a high-quality or balanced diet may be associated with higher HGS. However, no study has used the NOVA system for classifying food by their degree of processing. Objective To analyze the association between food consumption according to the degree of food processing and HGS in Brazilian teenagers. Methods This cross-sectional study included teenagers aged 18 and 19 years old from the 1997/98 São Luís’ birth cohort, Maranhão, Brazil. HGS (kilogram-force) was measured via a Jamar Plus + dynamometer. Food consumption was assessed using a semiquantitative food frequency questionnaire. The energy intake of culinary preparations (unprocessed or minimally processed food and processed culinary ingredients), processed, and ultra-processed foods was evaluated in percentages and categorized in tertiles. The associations between each food group intake and HGS was estimated via crude and adjusted linear regression models. A directed acyclic graph was used to identify confounding factors. Results We evaluated 2,433 teenagers, 52.1% of which were girls. For boys, adjusted analysis showed an association between the highest HGS and the 3rd tertile of culinary preparation consumption (β: 1.95; 95%CI: 0.80; 3.10) and between the lowest HGS and the 3rd tertile of ultra-processed food consumption (β: -2.25; 95%CI: -3.40; -1.10). Among girls, the consumption of culinary preparations in the 3rd tertile was associated with higher HGS (β: 0.76; 95%CI: 0.05; 1.46). Conclusions Higher consumption of culinary preparations and lower consumption of ultra-processed foods can contribute to reduce the chance of lower HGS in adult life. Interventions to promote the development and preservation of muscle strength should include dietary recommendations.

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The association of dietary patterns with muscle mass and strength in old age: The Hordaland Health Study

et al. 2023

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Purpose The single nutrient approach in nutrition research lacks the ability to account for synergistic relationships between dietary components. Current evidence suggests that diet quality, reflecting overall dietary intake, may influence muscle health. In a community-based observational study in Western Norway, we examined dietary patterns in relation to muscle mass and strength at age 67–70. Methods The current analysis was conducted in men and women of The Hordaland Health Study (HUSK), who participated in both the second (HUSK2) and third study wave (HUSK3). Dietary patterns were extracted by principal component analysis (PCA) on food frequency questionnaire (FFQ) data. Individual dietary pattern scores (DPS) for HUSK2 (age 46–49) and HUSK3 (age 67–70), and overall DPS (oDPS) were calculated. Outcome variables were appendicular skeletal muscle mass (ASMM) and handgrip strength (HGS) measured in HUSK3. The relationships of HUSK3 DPS and oDPS with ASMM and HGS were assessed by multivariate linear regression analysis adjusted for potential confounding factors. Results We identified three distinct dietary patterns, labelled ‘Western’, ‘Healthy’, and ‘Sweets-focused’. A significant positive association was observed between the oDPS for the ‘Healthy’ dietary pattern and ASMM in both men and women at age 67–70. No significant associations were found between HUSK3 DPS or oDPS for any of the identified dietary patterns and HGS in our population. Conclusion Higher oDPS on a dietary pattern predominantly rich in fish, vegetables, nuts and seeds, fruit and berries, and eggs was associated with better ASMM at age 67–70. To establish the influence of diet quality on muscle health, further long-term studies with repeated dietary assessments are warranted.

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Association of major dietary patterns with muscle strength and muscle mass index in middle-aged men and women: Results from a cross-sectional study

Cited by 6 publications

References 32 publications

Ultra-processed food intake is associated with grip strength decline in middle-aged and older adults: a prospective analysis of the TCLSIH study

Ultra-processed food intake is associated with grip strength decline in middle-aged and older adults: a prospective analysis of the TCLSIH study

The consumption of culinary preparations and ultra-processed food is associated with handgrip strength in teenagers

The association of dietary patterns with muscle mass and strength in old age: The Hordaland Health Study

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