Fruit and vegetable consumption may protect against sarcopenia but there are no studies on this topic from low‐ and middle‐income countries (LMICs). Thus, we assessed this association among older adults from six LMICs. Community‐based cross‐sectional data of the Study on Global Aging and Adult Health were analyzed. Sarcopenia was defined as the presence of low skeletal muscle mass based on indirect population formula, and either slow gait or low handgrip strength. Quintiles of vegetable and fruit consumption were created based on the number of servings consumed on a typical day. Multivariable logistic regression analysis was conducted. The sample consisted of 14,585 individuals aged ≥65 years (mean (SD) age 72.6 (11.4) years; 55% females). Adjusted analyses showed that overall, compared to the lowest quintile (Q1), the highest quintile (Q5) of fruit consumption was associated with a 40% lower odds for sarcopenia (OR = 0.60; 95% CI = 0.42-0.84) but this association was largely driven by the strong association among females (e.g., Q5 vs. Q1 OR = 0.42; 95% CI = 0.24−0.73), with no significant associations found among males. Vegetable consumption was not significantly associated with sarcopenia. Future studies of longitudinal design may shed light on whether increasing fruit consumption among older females in LMICs may reduce risk for sarcopenia.
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Acknowledgments: This paper uses data from WHO’s Study on Global Ageing and Adult Health (SAGE). SAGE is supported by the U.S. National Institute on Aging through Interagency Agreements OGHA 04034785, YA1323–08‐CN‐0020, Y1‐AG‐1005–01 and through research grants R01‐AG034479 and R21‐AG034263. Ai Koyanagi’s work is supported by the PI15/00862 project, integrated into the National R + D + I and funded by the ISCIII‐General Branch Evaluation and Promotion of Health Research and the European Regional Development Fund (ERDF‐FEDER).
This paper uses data from WHO?s Study on Global Ageing and Adult Health (SAGE). SAGE is supported by the U.S. National Institute on Aging through Interagency Agreements OGHA 04034785, YA1323?08?CN?0020, Y1?AG?1005?01 and through research grants R01?AG034479 and R21?AG034263. Ai Koyanagi?s work is supported by the PI15/00862 project, integrated into the National R + D + I and funded by the ISCIII?General Branch Evaluation and Promotion of Health Research and the European Regional Development Fund (ERDF?FEDER).
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All Science Journal Classification (ASJC) codes
- Food Science
- Nutrition and Dietetics