Prospective Association Between Nut Consumption and Physical Function in Older Men and Women

Arias‐Fernández, Lucía; Machado‐Fragua, Marcos D; Graciani, Auxiliadora; Guallar‐Castillón, Pilar; Banegas, José R.; Rodríguez‐Artalejo, Fernando; Lana, Alberto; López-Garcı́a, Esther

doi:10.1093/gerona/gly171

Cited by 17 publications

(12 citation statements)

References 46 publications

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“…This section will review observational studies that examined the association between nut consumption, either alone ( Section 3.1.1 ) or as part of a dietary pattern ( Section 3.1.2 ), and sarcopenia and related factors in older adults. A total of seven observational studies have been identified ( Table 2 ) [ 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. To the best of our knowledge, no intervention studies have been specifically designed to determine the effect of nut consumption on sarcopenia.…”

Section: Nut Consumption and Sarcopenia And Related Factorsmentioning

confidence: 99%

“…Seven observational studies have been identified in the nuts and sarcopenia area ( Table 2 ) [ 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. One prospective study examined the association between nut consumption and physical function [ 60 ], three observational studies (one prospective study and two cross-sectional studies) reported nuts as a food group [ 62 , 63 , 65 ], and another three studies (one prospective study and two cross-sectional studies) examined the adherence to diet quality indices in which nuts was a key component [ 61 , 64 , 66 ]. Two studies were conducted in Spain, and one each in the United States, China, Korea, Denmark, and Iran ( Table 2 ).…”

Section: Nut Consumption and Sarcopenia And Related Factorsmentioning

confidence: 99%

“…To date, only one prospective study has examined the association between nut consumption and physical function [ 60 ]. The Seniors-ENRICA cohort study was conducted in Spain in 3289 community-dwelling older adults aged ≥60 years [ 60 ]. A validated diet history was used to assess consumption of 20 types of nuts in this study.…”

Section: Nut Consumption and Sarcopenia And Related Factorsmentioning

confidence: 99%

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Nuts and Older Adults’ Health: A Narrative Review

Tan

Tey

Brown

2021

IJERPH

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Although the beneficial effects of nuts on cardiometabolic diseases have been well established, little is known about the effects of nuts on age-related diseases. Given that age-related diseases share many biological pathways with cardiometabolic diseases, it is plausible that diets rich in nuts might be beneficial in ameliorating age-related conditions. The objective of this review was to summarise the findings from studies that have examined the associations or effects of nut consumption, either alone or as part of the dietary pattern, on three major age-related factors—telomere length, sarcopenia, and cognitive function—in older adults. Overall, the currently available evidence suggests that nut consumption, particularly when consumed as part of a healthy diet or over a prolonged period, is associated with positive outcomes such as longer telomere length, reduced risk of sarcopenia, and better cognition in older adults. Future studies that are interventional, long-term, and adequately powered are required to draw definitive conclusions on the effects of nut consumption on age-related diseases, in order to inform dietary recommendations to incorporate nuts into the habitual diet of older adults.

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Section: Nut Consumption and Sarcopenia And Related Factorsmentioning

confidence: 99%

Section: Nut Consumption and Sarcopenia And Related Factorsmentioning

confidence: 99%

Section: Nut Consumption and Sarcopenia And Related Factorsmentioning

confidence: 99%

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Nuts and Older Adults’ Health: A Narrative Review

Tan

Tey

Brown

2021

IJERPH

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“…The interest in traditional bioactive herbal compounds with less detrimental effects on human body than their synthetic counterparts is growing. Many clinical trials and cohort studies showed that consumption of foods (vegetables, fruits, nuts) rich in biologically active molecules with demonstrated antioxidant capacity, through different mechanisms of actions, has the potential to protect against cardiometabolic diseases, neurodegenerative disorders, cancer, or age-related sarcopenia and frailty [1,2,3,4,5]. Increased intake of antioxidants from tree nuts and peanuts influences risk factors associated with aging and can extend health span and lifespan [6].…”

Section: Introductionmentioning

confidence: 99%

Enhanced Recovery of Antioxidant Compounds from Hazelnut (Corylus avellana L.) Involucre Based on Extraction Optimization: Phytochemical Profile and Biological Activities

et al. 2019

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Tree nut by-products could contain a wide range of phytochemicals, natural antioxidants, which might be used as a natural source for dietary supplements. The aim of the present study was to evaluate the phenolic and sterolic composition, as well as the antioxidant and other biological activities, of hazelnut involucre (HI) extracts. Experimental designs were developed in order to select the optimum extraction conditions (solvent, temperature, time) using turbo-extraction by Ultra-Turrax for obtaining extracts rich in bioactive compounds. Qualitative and quantitative analyses were performed by LC-MS and LC-MS/MS and they revealed important amounts of individual polyphenols and phytosterols, molecules with antioxidant potential. The richest polyphenolic HI extract with the highest antioxidant activity by TEAC assay was further evaluated by other in vitro antioxidant tests (DPPH, FRAP) and enzyme inhibitory assays. Additionally, the cytotoxic and antioxidant effects of this extract on two cancerous cell lines and on normal cells were tested. This is the first study to analyze the composition of both hydrophilic and lipophilic bioactive compounds in HI extracts. Our findings reveal that this plant by-product presents strong biological activities, justifying further research, and it could be considered an inexpensive source of natural antioxidants for food, pharmaceutical, or cosmetic industry.

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“…Among the potential limitations, diet was self-reported, so certain misclassification and social desirability bias may have occurred. It should be noted, however, that the information from this validated diet history has been used previously to assess the impact of dietary variables on frailty and functional status in older adults (5,15,(54)(55)(56)(57) . Also, results were similar when using the cumulative consumption of legumes in 2010 and 2013 as the independent variable.…”

Section: Discussionmentioning

confidence: 99%

Are legume-based recipes an appropriate source of nutrients for healthy ageing? A prospective cohort study

et al. 2020

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Abstract Although legumes are rich in protein and fibre, and low in saturated fat and Na, traditional legume-based recipes include substantial amounts of processed meat, salt and potatoes, which could counteract the potential benefits of legumes. This prospective study aimed to assess the longitudinal association of consumption of different types of legumes, and traditional legume-based recipes, with unhealthy ageing in older adults. Data were taken from 2505 individuals aged ≥60 years from the Seniors-ENRICA cohort. Habitual legume consumption was assessed in 2008–2010 with a validated diet history. Unhealthy ageing was measured in the 2013, 2015 and 2017 follow-up waves, with a fifty-two-item multidimensional health deficit accumulation index (DAI) which ranges from 0 (best) to 100 (worst health). The mean age was 68·7 years, with 53·1 % of women. Among study participants, 78·4 % reported consumption of legumes, with a mean intake of 57·9 g/d. Multivariable-adjusted linear regression models did not show an association between total legume consumption and the DAI over a 7-year follow-up (non-standardised coefficient for the second and highest v. the lowest tertile of consumption: 0·94 (95 % CI −0·30, 2·17) and 0·18 (95 % CI −1·07, 1·43), respectively; Ptrend = 0·35). Similar results were observed for the 3-year and 5-year follow-ups and, separately, for lentils, beans, chickpeas and traditional legume-based recipes. According to the results obtained, consumption of legumes and traditional legume-based recipes is not associated with unhealthy ageing and can be part of a healthy diet in old age.

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Prospective Association Between Nut Consumption and Physical Function in Older Men and Women

Abstract: Nut consumption was associated with half the risk of impaired agility and mobility in men and with lower risk of overall physical function impairment in women. The suggested protective effect of nut consumption on physical functioning merits further examination.

Cited by 17 publications

References 46 publications

Nuts and Older Adults’ Health: A Narrative Review

Nuts and Older Adults’ Health: A Narrative Review

Enhanced Recovery of Antioxidant Compounds from Hazelnut (Corylus avellana L.) Involucre Based on Extraction Optimization: Phytochemical Profile and Biological Activities

Are legume-based recipes an appropriate source of nutrients for healthy ageing? A prospective cohort study

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