Nutrition (Burbank, Los Angeles County, Calif.) · 2024
Dietary antioxidant capacity and sarcopenia: A study from US population.
СтатьяПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Yao Yinshuang, Yao Jiazhen, Tang Dongliang, Wang Hexing, Zhang Haifeng, Qiu Junlan, Shu Xiaochen
Аннотация
OBJECTIVES: To explore how dietary antioxidant capacity (DAC) affects sarcopenia in American adults and further evaluate the impact of meal timing and antioxidant-rich foods.
METHODS: This analysis used data from the National Health and Nutrition Examination Survey (NHANES) 2011-2018. The main exposure variables were DAC (Total, Breakfast, Lunch, Dinner, Breakfast & Lunch, Breakfast & Dinner and Lunch & Dinner), and specific antioxidant components (vitamins A, vitamins E, selenium, total carotenoids, zinc, and selenium). The outcome was sarcopenia and its components. Associations were evaluated using weighted generalized linear models and restricted cubic spline regression (RCS). Models were adjusted for demographic, lifestyle, and health factors.
RESULTS: Among 9,436 NHANES participants, representing 111.5 million noninstitutionalized US residents (mean age, 38.9 ± 11.5 years; 50.9% female; 34.33% non-Hispanic white; 21.26% non-Hispanic black; and 20.01% Mexican American). There was a negative correlation between Total DAC and sarcopenia. According to meal time, eating more antioxidant foods at lunch time could reduce the risk of sarcopenia. According to the classification of food, it was further found that DAC in oils had a protective effect on sarcopenia. Increased intake of vitamins A, E, and selenium was associated with a lower sarcopenia risk. Subgroup analysis additionally observed a significant interaction between drinking status and DAC.
CONCLUSIONS: A higher DAC diet may protect against sarcopenia, especially through the intake of vitamins A, E, selenium, and oils during lunch. This increased DAC is also linked to improved handgrip strength, a critical factor in sarcopenia. However, further research is required to validate these associations and explore additional influencing factors.
METHODS: This analysis used data from the National Health and Nutrition Examination Survey (NHANES) 2011-2018. The main exposure variables were DAC (Total, Breakfast, Lunch, Dinner, Breakfast & Lunch, Breakfast & Dinner and Lunch & Dinner), and specific antioxidant components (vitamins A, vitamins E, selenium, total carotenoids, zinc, and selenium). The outcome was sarcopenia and its components. Associations were evaluated using weighted generalized linear models and restricted cubic spline regression (RCS). Models were adjusted for demographic, lifestyle, and health factors.
RESULTS: Among 9,436 NHANES participants, representing 111.5 million noninstitutionalized US residents (mean age, 38.9 ± 11.5 years; 50.9% female; 34.33% non-Hispanic white; 21.26% non-Hispanic black; and 20.01% Mexican American). There was a negative correlation between Total DAC and sarcopenia. According to meal time, eating more antioxidant foods at lunch time could reduce the risk of sarcopenia. According to the classification of food, it was further found that DAC in oils had a protective effect on sarcopenia. Increased intake of vitamins A, E, and selenium was associated with a lower sarcopenia risk. Subgroup analysis additionally observed a significant interaction between drinking status and DAC.
CONCLUSIONS: A higher DAC diet may protect against sarcopenia, especially through the intake of vitamins A, E, selenium, and oils during lunch. This increased DAC is also linked to improved handgrip strength, a critical factor in sarcopenia. However, further research is required to validate these associations and explore additional influencing factors.