Micronutrients and sarcopenia: current perspectives

Abstract

Sarcopenia, a skeletal muscle disorder that is characterised by loss of muscle strength and mass, is common in older populations and associated with poorer health outcomes. Although the individual and economic costs of sarcopenia are widely recognised, current understanding of its pathophysiology is incomplete, limiting efforts to translate research evidence into effective preventive and treatment strategies. While nutrition is a key field of sarcopenia research, the role of differences in habitual diets, and the effectiveness of dietary change as a prevention or treatment strategy, is uncertain. There is a growing evidence base that links low micronutrient intakes to sarcopenia risk and/or its components (low muscle strength and mass, impaired physical performance), although there remain many gaps in understanding. There is some consistency in findings across studies highlighting potential roles for antioxidant nutrients, B vitamins and magnesium; however, the evidence is largely observational and from cross-sectional studies, often describing associations with different muscle outcomes. As low intakes of some micronutrients are common in older populations, there is a need for new research, particularly from well-characterised prospective cohorts, to improve the understanding of their role and importance in the aetiology of sarcopenia and to generate the evidence needed to inform dietary guidelines to promote muscle health.

Satellite Cells Exhibit Decreased Numbers and Impaired Functions on Single Myofibers Isolated from Vitamin B6-Deficient Mice

“…Interestingly, among the 13 vitamins for humans, vitamin D is the only one that has been extensively studied at both physiological and cellular levels. However, recent research suggests that other nutrients, such as antioxidants, manganese, vitamin A, vitamin E, and vitamin B6, also play a role in the prevention or improvement of sarcopenia [4,[7][8][9][10][11][12][13]. Recent human studies (2016-2021) in European countries as well as Japan have demonstrated that the low intake and low levels of vitamin B6 coexist with sarcopenia [7][8][9][10][11].…”

“…Currently, there are no medical treatments for sarcopenia. In fact, the main recommendations for sarcopenia management are exercise and nutritional interventions [3,4]. Even though the role of nutrition in the prevention of sarcopenia forms a key field of research [5], extensive studies are still necessary to establish this fact.…”

“…Interestingly, among the 13 vitamins in humans, only vitamin D has been extensively studied at both physiological and muscle cell levels. However, emerging research over the last 5 years suggests that other nutrients and vitamins may be potentially involved in sarcopenia [4,[7][8][9][10][11][12][13]. In fact, human studies in both European countries and Japan have demonstrated that low intake as well as low levels of vitamin B6 coexist with sarcopenia [7][8][9][10][11].…”

Cereals and Cereal Products for Dietary Preventive Nutrition

“…Обозначенные риски заболеваний и патологий обуславливают поиск современных способов адекватной коррекции нарушений метаболического статуса пациентов пожилого и старческого возрастов. Одним из таких направлений является восполнение суточной нормы потребления белка [7,8] Рекомендации по питанию для лечения и/или профилактики саркопении -возрастного атрофического дегенеративного изменения скелетной мускулатуры, -сформулированные Обществом саркопении, кахексии и истощения (SCWD), рекомендуют потребление белка не менее 1,0-1,5 г/кгМТ/день в сочетании с адекватными физическими упражнениями [9,10].…”

“…Таким образом, для пациентов пожилого возраста необходимы специализированные рационы с набором определенных продуктов и с контролем не только калорийности, но и количественного и качественного состава белка. Это позволит повысить эффективность профилактических и лечебных мероприятий для данной категории пациентов [6,8,10]. Альтернативой должны выступать продукты с высокой долей содержания белка и благоприятными органолептическими и физикохимическими свойствами.…”