Alemán-Mateo Heliodoro, Carreón Virginia Ramírez, Macías Liliana, Astiazaran-García Humberto, Gallegos-Aguilar Ana Cristina, Enríquez José Rogelio Ramos
Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Mexico.
Laboratorio de Análisis Clínicos e Investigación, Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, Mexico.
Clin Interv Aging. 2014 Sep 12;9:1517-25. doi: 10.2147/CIA.S67449. eCollection 2014.
At present, it is unknown whether the use of nutrient-rich dairy proteins improves the markers of sarcopenia syndrome. Therefore, our proposal was to investigate whether adding 210 g of ricotta cheese daily would improve skeletal muscle mass, handgrip strength, and physical performance in non-sarcopenic older subjects.
This was a single-blind randomized clinical trial that included two homogeneous, randomized groups of men and women over 60 years of age. Participants in the intervention group were asked to consume their habitual diet but add 210 g of ricotta cheese (IG/HD + RCH), while the control group was instructed to consume only their habitual diet (CG/HD). Basal and 12-week follow-up measurements included appendicular skeletal muscle mass (ASMM) by dual-energy X-ray absorptiometry, handgrip strength by a handheld dynamometer, and physical performance using the short physical performance battery (SPPB) and the stair-climb power test (SCPT). The main outcomes were relative changes in ASMM, strength, SPPB, and SCPT.
ASMM increased in the IG/HD + RCH (0.6±3.5 kg), but decreased in the CG/HD (-1.0±2.6). The relative change between groups was statistically significant (P=0.009). The relative change in strength in both groups was negative, but the loss of muscle strength was more pronounced in CG/HD, though in this regard statistical analysis found only a tendency (P=0.07). The relative change in the balance-test scores was positive for the IG/HD + RCH, while in the CG/HD it was negative, as those individuals had poorer balance. In this case, the relative change between groups did reach statistical significance.
The addition of 210 g of ricotta cheese improves ASMM and balance-test scores, while attenuating the loss of muscle strength. These results suggest that adding ricotta cheese to the habitual diet is a promising dietetic strategy that may improve the markers of sarcopenia in subjects without a pronounced loss of ASMM or sarcopenia.
目前，富含营养的乳类蛋白质的使用是否能改善肌肉减少症综合征的标志物尚不清楚。因此，我们的提议是研究每天添加210克意大利乳清干酪是否会改善非肌肉减少症老年受试者的骨骼肌质量、握力和身体机能。
这是一项单盲随机临床试验，纳入了两组60岁以上的男女，两组在各方面均具有同质性且随机分组。干预组的参与者被要求保持其日常饮食，但添加210克意大利乳清干酪（IG/HD + RCH），而对照组则被指示仅食用其日常饮食（CG/HD）。基础测量和12周随访测量包括通过双能X线吸收法测量的四肢骨骼肌质量（ASMM）、通过手持式测力计测量的握力，以及使用简短体能状况量表（SPPB）和爬楼梯功率测试（SCPT）评估的身体机能。主要结局是ASMM、力量、SPPB和SCPT的相对变化。
IG/HD + RCH组的ASMM增加（0.6±3.5千克），而CG/HD组的ASMM减少（-1.0±2.6千克）。两组之间的相对变化具有统计学意义（P = 0.009）。两组的力量相对变化均为负值，但CG/HD组的肌肉力量损失更为明显，不过在这方面统计分析仅发现一种趋势（P = 0.07）。IG/HD + RCH组的平衡测试分数相对变化为正值，而CG/HD组为负值，因为该组个体的平衡能力较差。在这种情况下，两组之间的相对变化确实具有统计学意义。
添加210克意大利乳清干酪可改善ASMM和平衡测试分数，同时减轻肌肉力量的损失。这些结果表明，在日常饮食中添加意大利乳清干酪是一种有前景的饮食策略，可能会改善无明显ASMM损失或肌肉减少症受试者的肌肉减少症标志物。
