Shunming Zhang1,2, Yeqing Gu1, Sabina Rayamajhi2, Amrish Thapa2, Ge Meng2, Qing Zhang3, Li Liu3, Hongmei Wu2, Tingjing Zhang2, Xuena Wang2, Jun Dong2, Xiaoxi Zheng2, Zhixia Cao2, Xu Zhang2, Xinrong Dong2, Shaomei Sun3, Xing Wang3, Ming Zhou3, Qiyu Jia3, Kun Song3, Jian Huang4, Junsheng Huo4, Bing Zhang4, Gangqiang Ding4, Lu Qi5,6, Kaijun Niu7,8,9,10,11. 1. Nutrition and Radiation Epidemiology Research Center, Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China. 2. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China. 3. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China. 4. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China. 5. Department of Epidemiology, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA, 70112, USA. lqi1@tulane.edu. 6. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA. lqi1@tulane.edu. 7. Nutrition and Radiation Epidemiology Research Center, Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China. nkj0809@gmail.com. 8. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China. nkj0809@gmail.com. 9. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China. nkj0809@gmail.com. 10. Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, China. nkj0809@gmail.com. 11. Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin, China. nkj0809@gmail.com.
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.
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.
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