Macronutrient composition and sarcopenia in the oldest-old men : The Helsinki Businessmen Study (HBS)

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http://hdl.handle.net/10138/338121

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Jyväkorpi , S K , Urtamo , A , Kivimäki , M & Strandberg , T E 2020 , ' Macronutrient composition and sarcopenia in the oldest-old men : The Helsinki Businessmen Study (HBS) ' , Clinical Nutrition , vol. 39 , no. 12 , pp. 3839-3841 . https://doi.org/10.1016/j.clnu.2020.04.024

Title: Macronutrient composition and sarcopenia in the oldest-old men : The Helsinki Businessmen Study (HBS)
Author: Jyväkorpi, S. K.; Urtamo, A.; Kivimäki, M.; Strandberg, T. E.
Contributor organization: Department of General Practice and Primary Health Care
University of Helsinki
Helsinki University Hospital Area
Clinicum
HUS Internal Medicine and Rehabilitation
Timo Strandberg / Principal Investigator
Department of Medicine
Date: 2020-12
Language: eng
Number of pages: 3
Belongs to series: Clinical Nutrition
ISSN: 0261-5614
DOI: https://doi.org/10.1016/j.clnu.2020.04.024
URI: http://hdl.handle.net/10138/338121
Abstract: Background & aim: Sarcopenia is associated with increased risk for several adverse health outcomes including frailty, disability, loss of independence, and mortality. We examined cross-sectional associations between sarcopenia and detailed dietary macronutrient composition in community-living oldest-old men (mean age 87). Methods: Participants were invited to a clinic visit in 2017/2018 including assessments of sarcopenia status using European Working Group on Sarcopenia in Older People's 2 (EWGSOP2) criteria and detailed macronutrient, vitamin D and food intakes retrieved from 3-day food diaries. Results: Of the 126 participants, 48 had probable sarcopenia and 27 sarcopenia. Sarcopenia was associated with lower energy (p = 0.020), total protein (p = 0.019), plant (p = 0.008) and fish proteins (p = 0.041), total fat (p = 0.015), monounsaturated fatty acids (MUFA) (p = 0.011), polyunsaturated fatty acids (p = 0.002), vitamin D intakes (p = 0.005) and, of fat quality indicators, MUFA: saturated fatty acid-ratio (p = 0.042). Conclusion: These findings suggest that sufficient energy and protein intakes, but also fat quality may be important along with healthy dietary patterns for prevention of sarcopenia in the oldest-old.
Subject: 3121 General medicine, internal medicine and other clinical medicine
3143 Nutrition
gerontologia
Sarcopenia
Macronutrient composition of the diet
Fat quality
Protein composition
Protein intake
Vitamin D
POLYUNSATURATED FATTY-ACIDS
Peer reviewed: Yes
Usage restriction: openAccess
Self-archived version: draft


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