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Anti-inflammatory dietary pattern is associated with handgrip strength decline: a prospective cohort study

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European Journal of Nutrition Aims and scope Submit manuscript

Abstract

Background and aims

Skeletal muscle strength decline is strongly associated with inflammation. While previous research has confirmed that diet can modulate chronic inflammation, little is known about the relationship between an anti-inflammatory dietary pattern and muscle strength. The aim of this study was to investigate the association between an anti-inflammatory dietary pattern and handgrip strength decline in a large-scale adult population.

Methods

During a median follow-up period of 3 years, this prospective cohort study was carried out between 2013 and 2018 and included 2840 participants (60.2% men). Dietary intake was assessed using a validated food frequency questionnaire at baseline, and handgrip strength was measured annually with a handheld digital dynamometer. The dietary inflammatory potential score was calculated using white blood cell count and hypersensitive C-reactive protein as inflammatory markers, and was determined using reduced rank regression and stepwise linear regression. Multivariable linear regression models were used to estimate the association between the dietary inflammatory potential score and the annualized change in handgrip strength and weight-adjusted handgrip strength.

Results

After adjusting for multiple confounding factors, significant associations between the dietary inflammatory potential score and the annualized change in handgrip strength and weight-adjusted handgrip strength in women, with values of − 0.8322 kg (95% confidence interval [CI] − 1.6405, − 0.0238; P < 0.0408) and − 0.0171 kg/kg (95% CI − 0.0310, − 0.0032; P < 0.0158), respectively. However, no significant differences were observed between the dietary inflammatory potential score and the annualized change in handgrip strength and weight-adjusted handgrip strength in men, with values of 0.1578 kg (95% CI − 0.6107, 0.9261; P < 0.6874) and − 0.0014 kg/kg (95% CI − 0.0115, 0.0088; P < 0.7933), respectively.

Conclusion

Our findings suggest that consuming an anti-inflammatory dietary pattern could be a protective strategy against the decline in skeletal muscle strength in women.

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Data availability

Data of the present research is available from the corresponding authors on reasonable request.

Abbreviations

BMI:

Body mass index

CI:

Confidence interval

HGS:

Handgrip strength

CVD:

Cardiovascular disease

SBP:

Systolic blood pressure

DBP:

Diastolic blood pressure

WBC:

White blood cell

hs-CRP:

Hypersensitive C-reactive protein

FBG:

Fasting blood glucose

FFQ:

Food frequency questionnaire

HDL-C:

High-density lipoprotein cholesterol

LDL-C:

Low-density lipoprotein cholesterol

MET:

Metabolic equivalent

PA:

Physical activity

TC:

Total cholesterol

TCLSIH:

Tianjin Chronic Low-Grade Systemic Inflammation and Health

TG:

Triglycerides

WC:

Waist circumference

RRR:

Reduced rank regression

DII:

Dietary inflammatory index

IPAQ:

International Physical Activity Questionnaire

SD:

Standard deviation

COVID-19:

Corona Virus Disease 2019

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Acknowledgements

The authors greatly acknowledge all the people that have made this study.

Funding

This study was supported by grants from Study of Diet and Nutrition Assessment and Intervention Technology (No. 2020YFC2006300) from Active Health and Aging Technologic Solutions Major Project of National Key R&D Program—Development and application of key technologies for nutrition and health food at specific physiological stages (No. 2020YFC2006304), the National Natural Science Foundation of China (No. 81941024, 81872611, 82103837 and 81903315),  Tianjin Major Public Health Science and Technology Project (No. 21ZXGWSY00090), National Health Commission of China (No. SPSYYC 2020015), Food Science and Technology Foundation of Chinese Institute of Food Science and Technology (No. 2019-12), 2014 and 2016 Chinese Nutrition Society (CNS) Nutrition Research Foundation—DSM Research Fund (Nos. 2016-046, 2014-071 and 2016-023), China.

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  1. Zheng Ma and Honghao Yang are co-first authors with equal contribution.

Authors and Affiliations

  1. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, 22 Qixiangtai Road, Heping District, Tianjin, China

    Zheng Ma, Honghao Yang, Ge Meng, Hongmei Wu, Yeqing Gu, Shunming Zhang, Xuena Wang, Juanjuan Zhang & Kaijun Niu

  2. School of Public Health of Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, West Area, Tuanbo New Town, Jinghai District, Tianjin, China

    Zheng Ma, Honghao Yang, Hongmei Wu, Shunming Zhang, Xuena Wang, Juanjuan Zhang & Kaijun Niu

  3. School of Integrative Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China

    Zheng Ma & Kaijun Niu

  4. Department of Toxicology and Health Inspection and Quarantine, School of Public Health, Tianjin Medical University, Tianjin, China

    Ge Meng

  5. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China

    Qing Zhang, Li Liu, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song & Kaijun Niu

  6. Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China

    Yeqing Gu & Kaijun Niu

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Contributions

The authors’ responsibilities were as follows: ZM analyzed the data and wrote the paper. ZM, HY, GM, QZ, LL, HW, YG, SZ, XW, JZ, SS, XW, MZ, QJ, and KS conducted research. KN designed the research and had primary responsibility for the final content. All authors had full access to all the data in the study and read and approved the final manuscript.

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Correspondence to Ge Meng or Kaijun Niu.

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This study was approved by the Institution Review Board of Tianjin Medical University (Ethics approval number TMUhMEC 201430), and written informed consent was obtained from all participants.

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Written informed consent was obtained from each participant prior to enrollment.

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Ma, Z., Yang, H., Meng, G. et al. Anti-inflammatory dietary pattern is associated with handgrip strength decline: a prospective cohort study. Eur J Nutr 62, 3207–3216 (2023). https://doi.org/10.1007/s00394-023-03225-6

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