Bo-Kyung Son1, Masahiro Akishita2, Takashi Yamanaka3, Koichi Toyoshima2, Tomoki Tanaka4, Unyaporn Suthutvoravut4, Katsuya Iijima5. 1. Institute of Gerontology, The University of Tokyo, Bunkyo-ku, Tokyo, 113-8655, Japan; Department of Geriatric Medicine, Graduate School of Medicine, The University of Tokyo, Bunkyo-ku, Tokyo, 113-8655, Japan; Institute for Future Initiatives, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8655, Japan. Electronic address: son@iog.u-tokyo.ac.jp. 2. Department of Geriatric Medicine, Graduate School of Medicine, The University of Tokyo, Bunkyo-ku, Tokyo, 113-8655, Japan. 3. Department of Home Care Medicine, Graduate School of Medicine, The University of Tokyo, Bunkyo-ku, Tokyo, 113-8655, Japan. 4. Institute of Gerontology, The University of Tokyo, Bunkyo-ku, Tokyo, 113-8655, Japan. 5. Institute of Gerontology, The University of Tokyo, Bunkyo-ku, Tokyo, 113-8655, Japan; Institute for Future Initiatives, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8655, Japan.
Abstract
PURPOSE: Chronic inflammation is a pathophysiological cause of age-related diseases including sarcopenia. However, limited data are available on the association between the diet-derived inflammation and sarcopenia. Here, using the Dietary Inflammatory Index (DII), we examined the associations between inflammatory potentials of the diet, sarcopenia/its components, and serum inflammatory markers. MATERIALS AND METHODS: This cross-sectional study was performed in 2014 among 1,254 community-dwelling older adults. Energy-adjusted DII score (E-adjusted DII) was calculated using a self-administered diet history questionnaire. Sarcopenia/its components was determined according to the Asian Working Group for Sarcopenia. Serum interleukin (IL)-1β, IL-4, IL-6, IL-10, tumor necrosis factor (TNF)α, and high-sensitivity C-reactive protein (hsCRP) were measured. RESULTS: The mean of E-adjusted DII was 0.13±2.1 (-4.92~5.29) in participants (74.6±5.5 y). After adjustment of confounders, men in the highest tertile of the E-adjusted DII showed a 2.89-times (95% CI: 1.04-8.04) higher risk of sarcopenia than those in the lowest tertile. Regarding its components (low muscle mass/strength/function), men in the highest tertile did not have significantly greater odds, respectively. Intriguingly, when the E-adjusted DII was calculated only based on anti-inflammatory food parameters, men who did not consume food with anti-inflammatory properties scored high E-adjusted DII and were significantly associated with sarcopenia in the highest tertile (OR: 2.96; 95% CI: 1.06-8.93). Higher serum hsCRP levels were seen in sarcopenic men with the highest E-adjusted DII (p=0.036). CONCLUSIONS: These results suggest that a diet with pro-inflammatory potential is associated with the risk of sarcopenia. Further investigations whether anti-inflammatory diet could reduce its risk are needed.
PURPOSE: Chronic inflammation is a pathophysiological cause of age-related diseases including sarcopenia. However, limited data are available on the association between the diet-derived inflammation and sarcopenia. Here, using the Dietary Inflammatory Index (DII), we examined the associations between inflammatory potentials of the diet, sarcopenia/its components, and serum inflammatory markers. MATERIALS AND METHODS: This cross-sectional study was performed in 2014 among 1,254 community-dwelling older adults. Energy-adjusted DII score (E-adjusted DII) was calculated using a self-administered diet history questionnaire. Sarcopenia/its components was determined according to the Asian Working Group for Sarcopenia. Serum interleukin (IL)-1β, IL-4, IL-6, IL-10, tumor necrosis factor (TNF)α, and high-sensitivity C-reactive protein (hsCRP) were measured. RESULTS: The mean of E-adjusted DII was 0.13±2.1 (-4.92~5.29) in participants (74.6±5.5 y). After adjustment of confounders, men in the highest tertile of the E-adjusted DII showed a 2.89-times (95% CI: 1.04-8.04) higher risk of sarcopenia than those in the lowest tertile. Regarding its components (low muscle mass/strength/function), men in the highest tertile did not have significantly greater odds, respectively. Intriguingly, when the E-adjusted DII was calculated only based on anti-inflammatory food parameters, men who did not consume food with anti-inflammatory properties scored high E-adjusted DII and were significantly associated with sarcopenia in the highest tertile (OR: 2.96; 95% CI: 1.06-8.93). Higher serum hsCRP levels were seen in sarcopenic men with the highest E-adjusted DII (p=0.036). CONCLUSIONS: These results suggest that a diet with pro-inflammatory potential is associated with the risk of sarcopenia. Further investigations whether anti-inflammatory diet could reduce its risk are needed.