Development of a Mobility Diet Score (MDS) and associations with bone mineral density and muscle function in older adults
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- Schacht et al_Frontiers in Nutrition_2019_Vol 6_e114
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Simon Rønnow Schacht, Mads Vendelbo Lind, Kenneth Hudlebusch Mertz, Jacob Bülow, Rasmus Bechshøft, Grith Højfeldt, Aide Schucany, Morten Hjulmand, Chiara Sidoli, Søren Binder Andersen, Mikkel Jensen, Søren Reitelseder, Lars Holm, Inge Tetens
Methods: A narrative review was performed on studies published on dietary patterns and their association with BMD and muscle function, respectively. Based on these findings, two dietary indices were constructed characterizing food groups associated with BMD and muscle function, respectively. Associations between adherence to these indices and BMD and muscle function were then investigated in a population of older community-dwelling Danes. Food groups found to be associated with both BMD and muscle function in our study population were suggested for inclusion into a common dietary index named the Mobility Diet Score.
Results: In contrast to previous studies, adherence to a dietary index based on foods previously linked to BMD could not be established as important for BMD in our study population of 184 older individuals (53.3% men). We found that adhering to a dietary index characterized by higher intakes of whole grains, dairy products, fish, legumes, nuts, fruit, and vegetables is associated with faster 400 m walking speeds and an increased number of chair stands measured over a 30 s time period. Since no food group could be established as important for both BMD and muscle function in our study population, a Mobility Diet Score could not be established. However, based on our narrative review, the food groups commonly associated with improved BMD and muscle function are similar.
Conclusion: Adherence to a dietary index characterized by high intakes of whole grains, dairy products, fish, legumes, nuts, fruit, and vegetables was not found to be associated with BMD in a group of community-dwelling older Danes. However, our results indicate that the adherence to such foods could be important in sustaining physical function in older individuals.
|Tidsskrift||Frontiers in Nutrition|
|Status||Udgivet - 2019|
CURIS 2019 NEXS 338