Struijk EA, et al. - The tie-up between the habitual intake of meat (processed meat, red meat, and poultry) and physical function impairment was inspected by the researchers among older adults who were aged ≥60 years, assessed via a validated computer-assisted face-to-face diet history. After adjustment for potential confounders, findings exhibited a connection between a higher consumption of processed meat with a higher risk of impairment in agility and lower-extremity function. It was discovered that the replacement of processed meat by other protein sources could slow the decline in physical functioning in older adults.

Methods

• Data was extracted from 2,982 participants in the Seniors-ENRICA cohort, who were aged ≥60 years and free of physical function impairment.
• Using a validated computer-assisted face-to-face diet history, the habitual diet of candidates was examined from 2008-2010.
• The follow-up period was through 2015 for analyzing self-reported incident impairment in agility, mobility, and performance-based lower-extremity function.

Results

• A total of 625 subjects with impaired agility, 455 with impaired mobility, and 446 with impaired lower-extremity function were examined over a median follow-up of 5.2 years.
• Following adjustment for potential confounders, processed meat intake exhibited a link with a higher risk of impaired agility (hazard ratio [HR] for highest vs lowest tertile: 1.33; 95% confidence interval [CI]: 1.08-1.64; p trend = 0.01) and of impaired lower-extremity function (HR for highest vs lowest tertile: 1.31; 95% CI: 1.02-1.68; p trend = 0.04).
• Data did not disclose any notable correlations for red meat and poultry.
• It was determined that replacing 1 serving per day of processed meat with 1 serving per day of red meat, poultry, or with other important protein sources (fish, legumes, dairy, and nuts) illustrated a connection with lower risk of impaired agility and lower-extremity function.