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

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.

The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies

“…Adjustment for further covariates including a healthy diet score (based on fruit, vegetable, unprocessed red meat and fish intake), dietary supplement use and protein and milk intake did not alter the association, with each 10% increment in UPF intake still associated with −0.32 kg (−0.53, −0.11) and −0.0046 kg/kg weight (−0.0076, −0.0016) yearly reductions in absolute and weight-adjusted grip strength, respectively [138].…”

“…In a separate study, Zhang et al reported that each 10% increment in UPF in the diet was associated with a −0.30 kg (−0.50, −0.09) and −0.0043 kg/kg weight (−0.0073, −0.0014) yearly reduction in absolute and weight-adjusted grip strength, respectively [138].…”

“…In a separate study, Zhang et al reported that each 10% increment in UPF in the diet was associated with a −0.30 kg (−0.50, −0.09) and −0.0043 kg/kg weight (−0.0073, −0.0014) yearly reduction in absolute and weight-adjusted grip strength, respectively [ 138 ]. Adjustment for further covariates including a healthy diet score (based on fruit, vegetable, unprocessed red meat and fish intake), dietary supplement use and protein and milk intake did not alter the association, with each 10% increment in UPF intake still associated with −0.32 kg (−0.53, −0.11) and −0.0046 kg/kg weight (−0.0076, −0.0016) yearly reductions in absolute and weight-adjusted grip strength, respectively [ 138 ].…”

“…Other dietary adjustments include for fried foods, fruit and vegetables, UPF soft drinks, multivitamin use and excluding bacon, sausage and processed meats from ultra-processed food intake. These adjustments had no impact on the association between higher intakes of UPF and risk of all-cause mortality, cancer, overweight/obesity, increased total and visceral fat mass, increased BMI and FMI, NAFLD, weight and waist circumference gain, adverse blood lipid profiles, grip strength decline, incident hypertension and renal function decline [ 103 , 104 , 106 , 107 , 109 , 111 , 112 , 115 , 121 , 122 , 125 , 126 , 133 , 136 , 138 ].…”

Association between ultra-processed foods frequency of intake and sarcopenia in older adults: a cross-sectional study

“…In addition to UP being usually rich in energy, saturated fats, sugar, and salt (Monteiro et al, 2018a;Rauber et al, 2018), they also have lower protein content than in natura/minimally processed foods, so UP also have been associated with lower protein intake (Martínez Steele et al, 2018;Rauber et al, 2018). To our knowledge, reports relating UP consumption and muscle health, especially in older adults with sarcopenia, are lacking in the literature (Sandoval-Insausti et al, 2020;Zhang et al, 2022).…”