Granic Antoneta, Jagger Carol, Davies Karen, Adamson Ashley, Kirkwood Thomas, Hill Tom R, Siervo Mario, Mathers John C, Sayer Avan Aihie
Newcastle University Institute for Ageing, Newcastle upon Tyne, United Kingdom.
Institute of Health & Society, Newcastle University, Newcastle upon Tyne, United Kingdom.
PLoS One. 2016 Mar 2;11(3):e0149699. doi: 10.1371/journal.pone.0149699. eCollection 2016.
Healthy diet has been associated with better muscle strength and physical performance in cross-sectional studies of older adults but the effect of dietary patterns (DP) on subsequent decline, particularly in the very old (aged 85+), has not been determined.
We investigated the association between previously established DP and decline in muscle strength and physical performance in the very old.
791 participants (61.8% women) from the Newcastle 85+ Study were followed-up for change in hand grip strength (HGS) and Timed Up-and Go (TUG) test over 5 years (four waves 1.5 years apart). Mixed models were used to determine the effects of DP on muscle strength and physical performance in the entire cohort and separately by sex.
Previously we have established three DP that varied in intake of red meats, potato, gravy and butter and differed with key health and social factors. HGS declined linearly by 1.59 kgF in men and 1.08 kgF in women (both p<0.001), and TUG slowed by 0.13 log10-transformed seconds (log10-s) in men and 0.11 log10-s in women per wave after adjusting for important covariates (both p<0.001), and also showed a nonlinear change (p<0.001). Men in DP1 ('High Red Meat') had worse overall HGS (β = -1.70, p = 0.05), but men in DP3 ('High Butter') had a steeper decline (β = -0.63, p = 0.05) than men in DP2 ('Low Meat'). Men in DP1 and women in DP3 also had overall slower TUG than those in DP2 (β = 0.08, p = 0.001 and β = 0.06, p = 0.01, respectively), but similar rate of decline after adjusting for sociodemographic, lifestyle, health, and functioning factors. The results for HGS and TUG were not affected by participants' cognitive status.
DP high in red meats, potato and gravy (DP1), or butter (DP3) may adversely affect muscle strength and physical performance in later life, independently of important covariates and cognitive status.
在针对老年人的横断面研究中，健康饮食与更好的肌肉力量和身体机能相关，但饮食模式（DP）对后续身体机能下降的影响，尤其是对85岁及以上的高龄老人，尚未确定。
我们调查了先前确定的饮食模式与高龄老人肌肉力量和身体机能下降之间的关联。
对来自纽卡斯尔85岁及以上老人研究的791名参与者（61.8%为女性）进行了为期5年的随访（共4次随访，间隔1.5年），观察其握力（HGS）和定时起立行走测试（TUG）的变化。使用混合模型来确定饮食模式对整个队列以及按性别分别对肌肉力量和身体机能的影响。
先前我们确定了三种饮食模式，它们在红肉、土豆、肉汁和黄油的摄入量上有所不同，并且与关键的健康和社会因素存在差异。在调整了重要协变量后，男性的握力每波线性下降1.59千克力，女性下降1.08千克力（均p<0.001）；男性的定时起立行走测试时间每波减慢0.13个以10为底的对数秒（log10-s），女性减慢0.11个log10-s（均p<0.001），并且还呈现出非线性变化（p<0.001）。饮食模式1（“高红肉”）中的男性总体握力较差（β = -1.70，p = 0.05），但饮食模式3（“高黄油”）中的男性握力下降幅度比饮食模式2（“低肉”）中的男性更大（β = -0.63，p = 0.05）。饮食模式1中的男性和饮食模式3中的女性的定时起立行走测试总体也比饮食模式2中的人慢（分别为β = 0.08，p = 0.001和β = 0.06，p = 0.01），但在调整了社会人口统计学、生活方式、健康和功能因素后下降速率相似。握力和定时起立行走测试的结果不受参与者认知状态的影响。
红肉、土豆和肉汁含量高的饮食模式（饮食模式1）或黄油含量高的饮食模式（饮食模式3）可能会对晚年的肌肉力量和身体机能产生不利影响，且不受重要协变量和认知状态的影响。
