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The Association Between Dietary Acid Load and Muscle Strength Among Iranian Adults Publisher Pubmed



Mohammadpour S1 ; Djafari F1 ; Davarzani S1 ; Djafarian K2 ; Clark CCT3 ; Shabbidar S1
Authors
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Authors Affiliations
  1. 1. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Iran. No 44, Hojjat-dost Alley, Naderi St., Keshavarz Blvd, Tehran, Iran
  2. 2. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
  3. 3. Centre for Sport, Exercise, and Life Sciences, Coventry University, Coventry, CV15FB, United Kingdom

Source: BMC Research Notes Published:2020


Abstract

Objective: There is limited evidence regarding the association between dietary acid load and muscle strength. Thus, in this study, we investigated the association between dietary acid-base load indices and muscle strength among Iranian adults. Results: This cross-sectional study was conducted on 270 Iranian adults, aged 18-70 year. Dietary acid load indexes, were calculated by using a validated 168-item semi-quantitative food frequency questionnaire (FFQ). Muscle strength was measured by a digital handgrip dynamometer. There was a significant increase in mean muscle strength of left-hand (MSL), muscle strength of right-hand (MSR) and the mean of the MSL and MSR (MMS) across tertiles of Potential Renal Acid Load (PRAL), Net Endogenous Acid Production (NEAP), and Dietary Acid Load (DAL). Significant linear relationships between PRAL and; MSL (β = 0.24, p < 0.001), MSR (β = 0.23, p < 0.001) and MMS (β = 0.24, p < 0.001), between NEAP and MSL (β = 0.21, p < 0.001), MSR (β = 0.19, p = 0.002), and MMS (β = 0.20, p = 0.001) and between DAL and MSL (β = 0.25, p < 0.001), MSR (β = 0.23, p < 0.001) and MMS (β = 0.24, p < 0.001), were attenuated after controlling for potential confounders. However, the nonlinear relationship between dietary acid load indicators and muscle strength were significant (p < 0.001 for all). © 2020 The Author(s).
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