TABLE 4.
Characteristics of studies evaluating the association between dairy intake, sarcopenia, and frailty1
| Exposure | Outcome definition | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Authors (ref), country | Study design | Participants (n) | Age (y) | Follow-up (y) | Male (%) | Baseline age (y) | Method of assessment | Category | Type | Method of assessment | Association measure | Controlled variables |
| Alemán-Mateo et al. (15), Mexico | Single-blind randomized clinical trial | 100 healthy volunteers recruited through home visits and telephone calls | 70.2 ± 7 | 3 mo | 50 | 60 | IG: ricotta cheese 210 g/d. CG: habitual diet | — | Sarcopenia | Body composition (ASMM): DXA. Hand grip strength (handgrip dynamometer). Physical performance: SPPB, SCPT. | Mean relative change (%)±SD:ASMM (kg/m2): IG: +0.7 ± 3.43; CG: −1.1 ± 2.6 (P = 0.004).* Grip strength (kg): IG: −0.6 ± 10.8; CG: −4.5 ± 10.8 (P = 0.07). SPPB (global score): IG: +2.4 ± 9.9; CG: +1.2 ± 9.3 (P = 0.55). SPPB (balance score): IG: +3.7 ± 17.1; CG: −2.4 ± 12.7 (P ≤ 0.05).* | — |
| Lana et al. (12), Spain | Prospective cohort, community-based | 1871 community-dwelling adults (free of frailty) from Seniors-ENRICA | 68.8 ± 6.7 | 3.5 | 48.4 | 60 | Computerized diet history.2 Includes sets of photographs. Consumption of dairy products: mean daily intake (±SD) 306.3 ± 177.5 g | Servings/wk. Whole milk or yogurt: <1: 50%; 1–6: 25.8%; ≥7: 20.4%. Low-fat milk or yogurt: <1: 22.3%; 1–6: 34.4%; ≥7: 4.3%. Cheese: <1: 29.2%; 1–6: 47.8%; ≥7: 23%. | Frailty, cumulative incidence: 7.2% | Modified frailty definition for CHS (3 of 5 Fried criteria): exhaustion, weakness, low physical activity, slow walking speed, and weight loss. Cohort-specific quintiles. | 1–6 serving/wk; ≥7 serving/wk.3Whole milk or yogurt (P-trend = 0.10): OR: 1.26 (0.75, 2.13); OR: 1.53 (0.9, 2.6).Whole milk (P- trend = 0.12): OR: 1.49 (0.89, 2.49); OR: 1.50 (0.65, 3.44). Whole yogurt (P- trend = 0.12): OR: 0.87 (0.47, 1.61); OR: 1.76 (1.01, 3.14). Low-fat milk or yogurt (P- trend = 0.03): OR: 0.55 (0.32, 0.97); OR: 0.52 (0.29, 0.90).* Low-fat milk (P- trend = 0.02): OR: 0.39 (0.24, 0.68); OR: 0.57 (0.32, 0.99).* Low-fat yogurt (P- trend = 0.53): OR: 0.80 (0.45, 1.40); OR: 0.87 (0.47, 1.60). Cheese (P- trend = 0.61): OR: 0.66 (0.41, 1.07); OR: 0.91 (0.52, 1.61). | Age, education, physical activity, diabetes mellitus, BMI, smoking habits, energy intake, alcohol intake, sleep time, CHD, depression, protein, calcium, saturated fat intake, chronic obstructive lung disease, musculoskeletal disorder, diet prescribed by a physician, independency in IADL, self-rated health, living alone, adherence to the Mediterranean diet. |
1Values are means ± SDs or measures (95% CIs) unless otherwise indicated. *Significant association. ASMM, appendicular skeletal muscle mass; CG, control group; CHD, coronary heart disease; CHS, Cardiovascular Health Study; IADL, Instrumental Activities of Daily Living scale; IG, intervention group; ref, reference; SCPT, stair-climb power test; Seniors-ENRICA, older cohort of the Study on Nutrition and Cardiovascular Risk in Spain; SPPB, Short Physical Performance Battery (0–12).
2One standard serving of milk = 250 mL, 1 standard serving of yogurt = 125 mL, 1 standard serving of cheese = 40 g.
3Reference = 1 serving/wk.