This study aimed to analyze the relationship between soy food consumption and handgrip strength in chinese adults.
Among adults, sarcopenia is a common health problem caused by a decline in muscle strength caused by aging. Low muscle strength is a central element of sarcopenia, and the prevalence of sarcopenia is on the rise worldwide.
In addition, numerous studies have shown that muscle weakness decline can adversely affect your health, including cardiovascular disease, mobility limitations, and mortality. Therefore, identifying possible lifestyle factors that can be modified to prevent muscle strength decline is critically important.
In addition, growing evidence supports the importance of nutrition in preventing and treating muscle strength decline.
Chinese people consume much more soy food than their Western counterparts. It is a traditional food in Asia, particularly in China. Soy food is often included in Chinese dietary guidelines. Aside from being cheap, affordable, and containing high-quality protein, vitamins, polyunsaturated fat, and isoflavones, it is the primary source of these nutrients.
Messina S, for example, showed that soy isoflavone supplementation could improve muscle function and morphology by reducing oxidative stress and inhibiting pro-inflammatory pathways in MDX mice. Additionally, many clinical studies have shown that soy protein or isoflavones can improve muscle strength.
However, it is unknown whether habitual consumption of soy meals affects muscle health in the general population, even though many studies have found soy components (soy protein or isoflavone) to have a protective effect on muscle health. Chinese adults consume soy foods daily, so the experts examined whether consuming soy foods was associated with higher HGS.
What Did The Research Reveal?
There were 29,525 participants (mean age: 41.6 years, male). A validated 100-item questionnaire was used to assess soy food consumption, and a hand dynamometer was used to measure handgrip strength (HGS).
As a result of the analysis of covariance, the multivariable-adjusted least square means (LSM) of HGS and their 95% confidence intervals (CI) were determined. HGS multiple adjusted LSMs across soy food consumption were 35.5 kg for <1 time per week, 36.1 kg for one time per week, 36.3 kg for 2–3 times per week, and 36.6 kg for ≥4 times per week.
The researchers’ large-scale epidemiological study examines the association between chronic soy food consumption and HGS in general Chinese adults. They found that, after controlling for possible confounding factors, habitual soy food consumption was positively associated with HGS.
Compared to the lowest soy food consumption category, the highest soy food consumption was associated with an increase of 1.1 kg in HGS.
According to this study, habitual consumption of soy foods was positively associated with higher HGS among Chinese adults. Soy foods may have advantageous effects on muscle health in general.