Soy Food Consumption Is Inversely Associated with Handgrip Strength: Results from the TCLSIH Cohort Study

Background: Soy foods contain high levels of soy protein or isoflavones, which can stimulate muscle protein synthesis and increase antioxidant capacity, and thus ameliorate muscle strength decline. However, data from epidemiological studies investigating the association of habitual soy food consumpt...

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Bibliographic Details
Published in:Nutrients 2023-01, Vol.15 (2), p.391
Main Authors: Wu, Hongmei, Quan, Jing, Wang, Xuena, Gu, Yeqing, Zhang, Shunming, Meng, Ge, Zhang, Qing, Liu, Li, Wang, Xing, Sun, Shaomei, Jia, Qiyu, Song, Kun, Huang, Jian, Huo, Junsheng, Zhang, Bing, Ding, Gangqiang, Niu, Kaijun
Format: Article
Language:English
Subjects:
Adult
Adults
Age
Cardiovascular disease
Cohort analysis
Cohort Studies
Epidemiology
Female
Food
Food consumption
Hand Strength - physiology
Humans
Isoflavones
Lifestyles
Male
Muscle function
Muscle strength
Musculoskeletal system
Older people
Protein biosynthesis
Protein synthesis
Proteins
Questionnaires
Sarcopenia
Soy Foods
Soybean Proteins
Womens health
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Summary:Background: Soy foods contain high levels of soy protein or isoflavones, which can stimulate muscle protein synthesis and increase antioxidant capacity, and thus ameliorate muscle strength decline. However, data from epidemiological studies investigating the association of habitual soy food consumption with muscle strength decline among general Chinese adults are limited. Methods: This study included 29,525 participants (mean age: 41.6 years; 16,933 (53.8%) males). Soy food consumption was evaluated using a validated 100-item food frequency questionnaire. Handgrip strength (HGS) was assessed with a hand dynamometer. Analysis of covariance were performed to assess the multivariable-adjusted least square means (LSM) and 95% confidence interval (CI) for HGS. Results: The multiple adjusted LSM (95% CI) of HGS across soy food consumption were 35.5 (34.2, 37.1) kg for
ISSN:2072-6643
2072-6643
DOI:10.3390/nu15020391