Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort

Background: Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consum...

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Authors: Struijk, Ellen A., Banegas Banegas, José Ramón, Rodríguez Artalejo, Fernando, López García, Esther
Format: article
Publication Date:2018
Country:España
Institution:Universidad Autónoma de Madrid
Repository:Biblos-e Archivo. Repositorio Institucional de la UAM
Language:English
OAI Identifier:oai:repositorio.uam.es:10486/683252
Online Access:http://hdl.handle.net/10486/683252
https://dx.doi.org/10.1186/s12916-018-1036-4
Access Level:Open access
Keyword:Agility
Elderly
Meat intake
Mobility
Physical functioning
Poultry
Processed meat
Red meat
SPPB
Medicina
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spelling Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohortStruijk, Ellen A.Banegas Banegas, José RamónRodríguez Artalejo, FernandoLópez García, EstherAgilityElderlyMeat intakeMobilityPhysical functioningPoultryProcessed meatRed meatSPPBMedicinaBackground: Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association between the intake of meat (processed meat, red meat, and poultry) and physical function impairment in older adults. Methods: Data were collected for 2982 participants in the Seniors-ENRICA cohort, who were aged ≥60 years and free of physical function impairment. In 2008-2010, their habitual diet was assessed through a validated computer-assisted face-to-face diet history. Study participants were followed up through 2015 to assess self-reported incident impairment in agility, mobility, and performance-based lower-extremity function. Results: Over a median follow-up of 5.2 years, we identified 625 participants with impaired agility, 455 with impaired mobility, and 446 with impaired lower-extremity function. After adjustment for potential confounders, processed meat intake was associated with a higher risk of impaired agility (hazard ratio [HR] for highest vs. lowest tertile: 1.33; 95% confidence interval [CI]: 1.08-1.64; p trend = 0.01) and of impaired lower-extremity function (HR for highest vs. lowest tertile: 1.31; 95% CI: 1.02-1.68; p trend = 0.04). No significant associations were found for red meat and poultry. Replacing one serving per day of processed meat with one serving per day of red meat, poultry, or with other important protein sources (fish, legumes, dairy, and nuts) was associated with lower risk of impaired agility and lower-extremity function. Conclusions: A higher consumption of processed meat was associated with a higher risk of impairment in agility and lower-extremity function. Replacing processed meat by other protein sources may slow the decline in physical functioning in older adultsThis work was supported by grants from the Instituto de Salud Carlos III, State Secretary of R+D+I of Spain and FEDER/FSE (FIS 13/0288, 16/609 and 16/1512), and the European Union: FP7-HEALTH-2012-Proposal No: 305483-2, "Utility of omic-based biomarkers in characterizing older individuals at risk for frailty, its progression to disability and general consequences to health and wellbeing - The FRAILOMIC Initiative"; EU H2020- Project ID: 635316, " Ageing Trajectories of Health: Longitudinal Opportunities and Synergies- The ATHLOS project"; and the JPI HDHL: "Salivary Markers of Diet and Health- The SALAMANDER project".BioMed CentralDepartamento de Medicina Preventiva y Salud Pública y MicrobiologíaFacultad de Medicina20182018-04-05research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/683252https://dx.doi.org/10.1186/s12916-018-1036-4reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/6832522026-06-23T12:46:27Z
dc.title.none.fl_str_mv Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
title Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
spellingShingle Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
Struijk, Ellen A.
Agility
Elderly
Meat intake
Mobility
Physical functioning
Poultry
Processed meat
Red meat
SPPB
Medicina
title_short Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
title_full Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
title_fullStr Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
title_full_unstemmed Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
title_sort Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort
dc.creator.none.fl_str_mv Struijk, Ellen A.
Banegas Banegas, José Ramón
Rodríguez Artalejo, Fernando
López García, Esther
author Struijk, Ellen A.
author_facet Struijk, Ellen A.
Banegas Banegas, José Ramón
Rodríguez Artalejo, Fernando
López García, Esther
author_role author
author2 Banegas Banegas, José Ramón
Rodríguez Artalejo, Fernando
López García, Esther
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Medicina Preventiva y Salud Pública y Microbiología
Facultad de Medicina
dc.subject.none.fl_str_mv Agility
Elderly
Meat intake
Mobility
Physical functioning
Poultry
Processed meat
Red meat
SPPB
Medicina
topic Agility
Elderly
Meat intake
Mobility
Physical functioning
Poultry
Processed meat
Red meat
SPPB
Medicina
description Background: Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association between the intake of meat (processed meat, red meat, and poultry) and physical function impairment in older adults. Methods: Data were collected for 2982 participants in the Seniors-ENRICA cohort, who were aged ≥60 years and free of physical function impairment. In 2008-2010, their habitual diet was assessed through a validated computer-assisted face-to-face diet history. Study participants were followed up through 2015 to assess self-reported incident impairment in agility, mobility, and performance-based lower-extremity function. Results: Over a median follow-up of 5.2 years, we identified 625 participants with impaired agility, 455 with impaired mobility, and 446 with impaired lower-extremity function. After adjustment for potential confounders, processed meat intake was associated with a higher risk of impaired agility (hazard ratio [HR] for highest vs. lowest tertile: 1.33; 95% confidence interval [CI]: 1.08-1.64; p trend = 0.01) and of impaired lower-extremity function (HR for highest vs. lowest tertile: 1.31; 95% CI: 1.02-1.68; p trend = 0.04). No significant associations were found for red meat and poultry. Replacing one serving per day of processed meat with one serving per day of red meat, poultry, or with other important protein sources (fish, legumes, dairy, and nuts) was associated with lower risk of impaired agility and lower-extremity function. Conclusions: A higher consumption of processed meat was associated with a higher risk of impairment in agility and lower-extremity function. Replacing processed meat by other protein sources may slow the decline in physical functioning in older adults
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-04-05
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/683252
https://dx.doi.org/10.1186/s12916-018-1036-4
url http://hdl.handle.net/10486/683252
https://dx.doi.org/10.1186/s12916-018-1036-4
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv BioMed Central
publisher.none.fl_str_mv BioMed Central
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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