Abstract
BackgroundDespite a large body of evidence on the link between dietary inflammatory index (DII) and several chronic conditions, limited data are available about the association of DII and sarcopenia. This study aimed to examine the relationship between inflammatory potential of the diet (as measured by DII) and sarcopenia and its components among community-dwelling elderly population.MethodsThis population-based cross-sectional study was performed in 2011 among 300 elderly people (150 men and 150 women) aged ≥55 years, who were selected using cluster random sampling method. Dietary assessment was done using a pre-tested food frequency questionnaire. Energy-adjusted DII was calculated based on earlier studies. Sarcopenia and its components were determined based on the European Working Group on Sarcopenia (EWGSOP) definition.ResultsMean age of study participants was 66.7 ± 7.7 y. Subjects in the highest tertile of DII score (i.e. those with a more pro-inflammatory diet) were more likely to be older (P = 0.02). The prevalence of sarcopenia (P = 0.016) and low muscle mass (P = 0.041) was significantly higher among subjects in the top tertile compared with those in the bottom tertile of DII. After adjustment for potential confounders, those with the highest DII were 2.18 times (95% CI: 1.01–4.74) more likely to have sarcopenia than those with the lowest DII. With regard to components of sarcopenia, subjects in the top tertile of DII had not significantly greater odds of low muscle mass (OR: 1.38; 95% CI: 0.72–2.63), abnormal handgrip strength (OR: 0.97; 95% CI: 0.49–1.89), and abnormal gait speed (OR: 1.61; 95% CI: 0.84–3.08) than those in the bottom tertile.ConclusionsIn conclusion, a diet with more pro-inflammatory potential was associated with a greater odds of sarcopenia. Further studies are required to confirm these findings.
Highlights
Sarcopenia is described as a geriatric syndrome determined by wasting muscle mass in addition to reduced muscle strength and/or physical performance [1]. sarcopenia is common in older adults, it can occur early in life [2]
People who were susceptible to sarcopenia due to secondary causes [24], including those who were unable to move, subjects with artificial limbs or limb prostheses, or individuals with debilitating diseases that predispose the person to sarcopenia (e.g malignancy, organ failure) were not included in the study
When the analyses were conducted for components of sarcopenia, we found that subjects in the top tertile of dietary inflammatory index (DII) had a higher odds of low muscle mass (OR: 1.96; 95% Confidence Interval (CI): 1.10–3.46) compared with those in the bottom tertile; this association disappeared when potential confounders were taken into account (OR: 1.38; 95% CI: 0.72–2.63)
Summary
Sarcopenia is described as a geriatric syndrome determined by wasting muscle mass in addition to reduced muscle strength and/or physical performance [1]. sarcopenia is common in older adults, it can occur early in life [2]. The reported prevalence of sarcopenia varies greatly depending on the population studied and the definition criteria, from 1 to 29% in elderly community-dwelling populations in western countries [3] and 2 to 46% in Asia [4]. This disorder is associated with higher rates of falls, decreased function, high mortality rates, and increased probability of hospitalization [5, 6]. Despite a large body of evidence on the link between dietary inflammatory index (DII) and several chronic conditions, limited data are available about the association of DII and sarcopenia. This study aimed to examine the relationship between inflammatory potential of the diet (as measured by DII) and sarcopenia and its components among community-dwelling elderly population
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