Association between dietary pattern and sarcopenia in individuals with metabolic syndrome criteria: a systematic review
Association between dietary pattern and sarcopenia in individuals with metabolic syndrome criteria
DOI:
https://doi.org/10.14306/renhyd.28.1.1966%20Keywords:
Eating behavior, Food habits, Metabolic Syndrome, Sarcopenia, Muscle strengthAbstract
Introduction: The main objective of this systematic review was to explore the relationship between people with metabolic syndrome criteria, their dietary patterns and the development of sarcopenia.
Methods: A systematic review was performed in accordance with the standard of the PRISMA guidelines. The inclusion criteria were adult population (18 years and over), both sexes, diagnosed with metabolic syndrome (MS) or one of their components (obesity, dislypemia, hypertension or insulin resistance), cross-sectional, cohort studies or randomized controlled trials and articles in English or Spanish. The protocol registration number in PROSPERO is CRD42022369071.
Results: 662 articles were found, after screening and selection, 16 were analyzed. The aforementioned articles were 12 cross-sectional studies, 1 RCT and 3 cohort studies. The total sample studied was 21453 people. Heterogeneity was observed in the gathering of study information methods. The results were divided into three groups according to the data collection methods used in the study: dietary survey, Food Frequency Questionnaire (FFQ) and other methods. An association was found between low intake of fiber or vitamin C and unbalanced diets with the development of sarcopenia in people with MS. Otherwise, it was found an association between a diet rich in carbohydrates, Dietary approaches to stop hypertension, Mediterranean, ovolactovegetarian and Brazilian traditional diets and a lower risk of development sarcopenia.
Conclusions: It was found an association between low-fiber intake and unbalanced diets and a high risk of development sarcopenia while diet while good quality diets with a high content of vegetables, fiber and anti-inflammatory foods reduced the risk.
Funding: The authors declare that there has been no funding to carry out this study.
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Copyright (c) 2020 Daniel Catalina-Palomares, Lorena Botella Juan, Irene de Frutos-Galindo, Paula Yubero-García, Ana Fernández-Somoano, Vicente Martín-Sánchez, Alba Marcos-Delgado
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