Effects of dietary patterns and low protein intake on sarcopenia risk in the very old: The Newcastle 85+study
Effects of dietary patterns and low protein intake on sarcopenia risk in the very old: The Newcastle 85+study
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DOI：
10.1016/j.clnu.2019.01.009
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发表时间：
2020-01-01
影响因子：
6.3
通讯作者：
Jagger, Carol
中科院分区：
文献类型：
--
作者：
Granic, Antoneta;Mendonca, Nuno;Jagger, Carol
背景：肌肉减少症是一种与年龄相关的骨骼肌质量和力量的进行性丧失，可导致残疾、福尔斯和住院治疗。肌肉减少症发病的个体差异可能部分由生活方式因素如体力活动和饮食来解释。健康的饮食模式（DP）与老年人更好的身体功能有关，但他们在老年人中的肌肉减少症中的作用目的：研究3年内DP与肌肉减少症风险之间的关系，并确定蛋白质摄入量是否影响纽卡斯尔85 +研究中社区居住老年人的这种关系。方法：分析样本包括757名参与者（61.2%为女性），他们在基线时进行了饮食评估。在对30个食物组进行两步聚类以获得DP后，我们使用逻辑回归来确定所有参与者中DP的普遍和偶发肌肉减少症的风险，以及那些低结果：我们鉴定了三种DP（DP 1：“低红肉”，DP 2：“传统英国”和DP 3：“低黄油”），其因不饱和脂肪涂抹物/油、黄油、红肉、肉汁和土豆消耗而变化。与DP 3的参与者相比，DP 2的参与者的患病风险增加（OR = 2.42，95% CI：1.15-5.09，p = 0.02），但未对社会人口统计学，人体测量学，健康和生活方式因素进行调整的3年事件肌肉减少症（OR = 1.67，0.59-4.67，p = 0.33）。此外，DP 2与基线时普遍性肌肉减少症的风险增加相关（OR = 2.14，1.01-4.53，p = 0.05）和3年随访（OR = 5.45，1.81 - 16.39，p = 0.003），在对具有良好蛋白质摄入的参与者的关键协变量进行调整后。在传统英国饮食（黄油、红肉、肉汁和土豆）中，DP高的食物与肌肉减少症的风险增加有关，即使整体蛋白质摄入量良好。研究结果需要在其他年龄组的老年人中进行复制，以了解DP在肌肉减少症发病和管理中的作用。(C)2019作者（S）出版社：Elsevier Ltd
Background: Sarcopenia, a progressive age-related loss of skeletal muscle mass and strength, leads to disability, falls, and hospitalisation. Individual variation in sarcopenia onset may be partly explained by lifestyle factors such as physical activity and diet. Healthy dietary patterns (DPs) have been linked to better physical functioning in older adults, but their role in sarcopenia in the very old (aged >= 85) is unknown.Aims: To investigate the association between DPs and the risk of sarcopenia over 3 years, and to determine whether protein intake influences this relationship in community-dwelling older adults from the Newcastle 85 + Study.Methods: The analytic sample consisted of 757 participants (61.2% women) who had dietary assessment at baseline. After two-step clustering with 30 food groups to derive DPs, we used logistic regression to determine the risk of prevalent and incident sarcopenia across DPs in all participants, and in those with low (= 1 g/kg aBW/d).Results: We identified three DPs (DP1: 'Low Red Meat', DP2: 'Traditional British' and DP3: 'Low Butter') that varied by unsaturated fat spreads/oils, butter, red meat, gravy and potato consumption. Compared with participants in DP3, those in DP2 had an increased risk of prevalent (OR = 2.42, 95% CI: 1.15-5.09, p = 0.02) but not 3-year incident sarcopenia (OR = 1.67, 0.59-4.67, p = 0.33) adjusted for socio-demographic, anthropometry, health and lifestyle factors. Furthermore, DP2 was associated with an increased risk of prevalent sarcopenia at baseline (OR = 2.14, 1.01-4.53, p = 0.05) and 3-year follow-up (OR = 5.45, 1.81 -16.39, p = 0.003) after adjustment for key covariates in participants with good protein intake.Conclusion: A DP high in foods characteristic of a traditional British diet (butter, red meat, gravy and potato) was associated with an increased risk of sarcopenia even when overall protein intake was good. The results need to be replicated in other cohorts of the very old to understand the role of DPs in sarcopenia onset and management. (C) 2019 The Author(s). Published by Elsevier Ltd.