Saltwater fish but not freshwater fish consumption is positively related to handgrip strength: The TCLSIH Cohort Study |
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| Affiliation: | 1. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China;2. Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, China;3. Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin, China;4. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China;5. Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin, China;6. Department of Nutrition, Tianjin Institute of Health and Environmental Medicine, Tianjin, China;7. Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China;1. Department of Nutritional Sciences, University of Georgia, Athens, GA, USA;2. Department of Food Science and Technology, University of Georgia, Athens, GA, USA;1. Division of Pediatric Endocrinology, Department of Pediatrics, University of Virginia School of Medicine, PO Box 800386, Charlottesville, VA, 22908 USA;2. Department of Health Outcomes and Biomedical Informatics, College of Medicine, University of Florida, Gainesville, FL, 32608 USA;3. Division of Endocrinology, Department of Medicine, College of Medicine, University of Florida, Gainesville, FL, 32608 USA;1. Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Nishi 2-11, Inada, Obihiro, Hokkaido 080-8555, Japan;2. Division of Food Function Research, Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan;3. Division of Field Crop Research and Development, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Kasai, Hokkaido 082-0071, Japan;1. Department of Preventive Medical Sciences, Fujita Health University School of Medical Sciences, Toyoake, Aichi 470-1192, Japan;2. Department of Joint Research Laboratory of Clinical Medicine, Fujita Health University Hospital, Toyoake, Aichi 470-1192, Japan;3. Department of Biochemistry, Fujita Health University School of Medicine, Toyoake, Aichi 470-1192, Japan;4. Department of Hygiene, Fujita Health University School of Medicine, Toyoake, Aichi 470-1192, Japan;5. Department of Medical Technology, Kagawa Prefectural University of Health Sciences, Kagawa 761-0123, Japan;6. Department of Clinical Biochemistry, Fujita Health University School of Medical Sciences, Toyoake, Aichi 470-1192, Japan;1. Universidade Federal de Juiz de Fora, Campus Governador Valadares, Governador Valadares, Minas Gerais, Brazil;2. Department of Economy, Universidade Federal de Juiz de Fora, Governador Valadares, Brazil;3. Department of Basic Life Sciences, Universidade Federal de Juiz de Fora, Governador Valadares, Brazil;1. Department of Nutrition Sciences, The University of Alabama at Birmingham, Birmingham, AL, 35294, USA;2. Department of Epidemiology, The University of Alabama at Birmingham, Birmingham, AL, 35294, USA;3. SunnyBay Biotech, Inc. Fremont, CA 94539, USA |
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| Abstract: | Fish contain many important nutrients and are primarily known for high n-3 polyunsaturated fatty acids (n-3 PUFA) content. Studies have shown that supplementation of fish oil-derived n-3 PUFA improves muscle mass and strength. Here, we hypothesized that fish consumption might improve muscle strength. To test this hypothesis, we performed this cross-sectional study (n = 29,084) in Tianjin, China. The frequency of fish consumption was assessed using a valid self-administered food frequency questionnaire. Handgrip strength (HGS) was used as the indicator of muscle strength, and was measured using a handheld digital dynamometer. Analysis of covariance was used to examine the relationship between fish consumption and HGS. In men, after adjusted potential confounding factors, the least square means (95% confidence intervals) of HGS across saltwater fish consumption categories were 41.5 (41.1, 43.7) kg for <1 time/week, 44.6 (43.2, 45.8) kg for 1 time/week, and 44.7 (43.3, 46.1) kg for ≥2 to 3 times/week (P for trend <0.001). In men, the least square means (95% confidence intervals) of HGS across the ascending quartiles of dietary n-3 PUFA intake were 43.6 (43.2, 44.4) kg, 43.7 (43.2, 44.6) kg, 44.4 (43.0, 45.8) kg, and 44.6 (43.1, 46.0) kg (P for trend <0.01). The results showed that saltwater fish consumption was positively related to HGS in men, but not in women, suggesting that saltwater fish contain nutrients that may be used to improve HGS. |
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