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Dairy Consumption is Associated with Body Composition, Physical Function and Frailty in Community‐Dwelling Older Adults: The Quebec NuAge Longitudinal Study
Author(s) -
Farsijani Samaneh,
Payette Hélène,
Morais José A.,
Shatenstein Bryna,
Gaudreau Pierrette,
Chevalier Stéphanie
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.139.6
Subject(s) - medicine , longitudinal study , composition (language) , dairy foods , consumption (sociology) , food group , sarcopenia , lean body mass , gerontology , environmental health , zoology , food science , body weight , endocrinology , biology , social science , philosophy , linguistics , pathology , sociology
Background Despite the potential contribution of dietary factors to healthy aging, the role of dairy products, as part of the diet, on body composition and physical performance in free‐living older adults has been scarcely studied in longitudinal studies. Objectives Our primary aim was to investigate the association between total dairy intake and body composition and physical performance of older adults from the NuAge longitudinal study on Nutrition and Aging. Our secondary objective was to examine the association between dairy intake and frailty at baseline (T0). Design Participants (n=1499; aged 67–84y,) were assessed for total dairy consumption (servings/d) (milk, cheese, yogurt and dairy‐based desserts) by 6 nonconsecutive 24‐h food recalls collected over 2 years. Body composition was measured by DXA in a subgroup of subjects (54%) at T0 and after 2‐y (T2). Functional composite scores were calculated for muscle strength (handgrip, arm and leg) and mobility (timed up‐&‐go, chair stand, normal and fast walking speed), measured at T0 and annually thereafter for 3 y. Frailty was defined according to Fried et al. 2001 criteria. Mixed‐model analysis was performed to assess trajectories of body composition and function across time per sex, as conditioned by total dairy intake, adjusted for potential covariates. Results Consumption of total and individual dairy products was similar in both sexes, except for high‐fat dairy products and yogurt which were consumed more by men and women, respectively. Higher dairy consumption was independently associated with a higher lean mass (LM) and mobility scores in both sexes, and a better strength score only in men throughout the follow‐up. Interestingly, total dairy intake was inversely associated with fat mass (FM) in women whereas the association was positive in men. Longitudinal declines in LM and functional scores were not associated with dairy consumption. In men, but not in women, the risk of pre‐frailty/frailty was less among high (≥2 servings/d) versus low (<0.6 servings/d) dairy consumers (odds ratio= 0.52; 95% CI=0.30–0.92). Conclusions Our results indicate that greater dairy consumption is associated with better body composition and function, i.e., two major predictors of frailty in aging. However, further research is required to explore the long‐term benefits of dairy product consumption and its potential causative association with healthy aging. Support or Funding Information Dairy Farmers of Canada.