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17.11.2021 | Original Contribution

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

verfasst von: Shunming Zhang, Yeqing Gu, Sabina Rayamajhi, Amrish Thapa, Ge Meng, Qing Zhang, Li Liu, Hongmei Wu, Tingjing Zhang, Xuena Wang, Jun Dong, Xiaoxi Zheng, Zhixia Cao, Xu Zhang, Xinrong Dong, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song, Jian Huang, Junsheng Huo, Bing Zhang, Gangqiang Ding, Lu Qi, Kaijun Niu

Erschienen in: European Journal of Nutrition | Ausgabe 3/2022

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Abstract

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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Titel: Ultra-processed food intake is associated with grip strength decline in middle-aged and older adults: a prospective analysis of the TCLSIH study
verfasst von: Shunming Zhang
Yeqing Gu
Sabina Rayamajhi
Amrish Thapa
Ge Meng
Qing Zhang
Li Liu
Hongmei Wu
Tingjing Zhang
Xuena Wang
Jun Dong
Xiaoxi Zheng
Zhixia Cao
Xu Zhang
Xinrong Dong
Shaomei Sun
Xing Wang
Ming Zhou
Qiyu Jia
Kun Song
Jian Huang
Junsheng Huo
Bing Zhang
Gangqiang Ding
Lu Qi
Kaijun Niu
Publikationsdatum: 17.11.2021
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 3/2022
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-021-02737-3

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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