IMPACT Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, Victoria 3220, Australia.
Biostatistics Unit, Faculty of Health, Deakin University, Geelong, Victoria 3220, Australia.
Nutrients. 2021 Apr 1;13(4):1166. doi: 10.3390/nu13041166.
Age-associated chronic, low grade systemic inflammation has been recognised as an important contributing factor in the development of sarcopenia; importantly, diet may regulate this process. This cross-sectional study examined the association of diet-related inflammation with components of sarcopenia. Participants ( = 809) aged 60-95 years from the Geelong Osteoporosis Study were studied. Body composition was measured by dual energy X-ray absorptiometry. In this study, low appendicular lean mass (ALM/height, kg/m) was defined as T-score < -1 and low muscle function as Timed-Up-and-Go >10 s over 3 m (TUG > 10). Dietary inflammatory index (DII) scores, based on specific foods and nutrients, were computed using dietary data collected from a food frequency questionnaire. Associations between DII scores and low muscle mass and low muscle function, alone and combined, were determined using linear and logistic regression. After adjusting for covariates, higher DII score was associated with lower ALM/height (β -0.05, standard error (SE) 0.02, = 0.028), and higher natural log-transformed (ln) (TUG) (β 0.02, standard error 0.01, = 0.035) and higher likelihood for these components combined (odds ratio 1.33, 95% confidence interval 1.05 to 1.69, = 0.015). A pro-inflammatory diet, as indicated by higher DII score, is associated with lower muscle mass, poorer muscle function and increased likelihood for the combination of low muscle mass and low muscle function. Further studies investigating whether anti-inflammatory dietary interventions could reduce the risk of sarcopenia are needed.
年龄相关的慢性、低度系统性炎症已被认为是导致肌肉减少症的一个重要因素；重要的是，饮食可能调节这一过程。本横断面研究探讨了与饮食相关的炎症与肌肉减少症成分的关系。参与者（n=809）来自 Geelong 骨质疏松研究，年龄在 60-95 岁之间。身体成分通过双能 X 射线吸收法测量。在这项研究中，低四肢瘦体重（ALM/身高，kg/m）定义为 T 评分< -1 和肌肉功能低，即 3 m 计时起立行走试验（TUG）> 10 s（TUG > 10）。根据特定的食物和营养素，使用从食物频率问卷中收集的饮食数据计算膳食炎症指数（DII）评分。使用线性和逻辑回归确定 DII 评分与低肌肉质量和低肌肉功能（单独和组合）之间的关系。在调整协变量后，较高的 DII 评分与较低的 ALM/身高（β-0.05，标准误（SE）0.02，P=0.028）和较高的自然对数转化（ln）（TUG）（β 0.02，SE 0.01，P=0.035）和这些成分组合的更高可能性相关（比值比 1.33，95%置信区间 1.05 至 1.69，P=0.015）。较高的 DII 评分表明饮食呈促炎状态，与较低的肌肉质量、较差的肌肉功能以及较低肌肉质量和较低肌肉功能组合的可能性增加相关。需要进一步研究调查抗炎饮食干预是否可以降低肌肉减少症的风险。
