期刊
EUROPEAN JOURNAL OF NUTRITION
卷 61, 期 3, 页码 1331-1341出版社
SPRINGER HEIDELBERG
DOI: 10.1007/s00394-021-02737-3
关键词
Diet; Epidemiology; Nutrition; Grip strength; Ultra-processed foods
资金
- National Natural Science Foundation of China [81872611]
- National Key Research and Development Project-Study on Diet and Nutrition Assessment and Intervention Technology [2020YFC2006304, 2020YFC2006302, 2020YFC2006300]
- National Health Commission of China [SPSYYC 2020015]
- 2014 Chinese Nutrition Society (CNS) Nutrition Research Foundation-DSM Research Fund [2016-046, 2014-071, 2016-023]
- 2016 Chinese Nutrition Society (CNS) Nutrition Research Foundation-DSM Research Fund [2016-046, 2014-071, 2016-023]
- China Scholarship Council [202006940030]
Higher intake of ultra-processed foods is associated with faster decline in grip strength among middle-aged and older Chinese adults.
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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