Association of Dietary Protein Intake and Grip Strength Among Adults Aged 19+ Years: NHANES 2011-2014 Analysis

Matthew A Pikosky; Christopher J Cifelli; Sanjiv Agarwal; Victor L Fulgoni 3rd

doi:10.3389/fnut.2022.873512

Association of Dietary Protein Intake and Grip Strength Among Adults Aged 19+ Years: NHANES 2011-2014 Analysis

Front Nutr. 2022 May 13:9:873512. doi: 10.3389/fnut.2022.873512. eCollection 2022.

Authors

Matthew A Pikosky¹, Christopher J Cifelli¹, Sanjiv Agarwal², Victor L Fulgoni 3rd³

Affiliations

¹ National Dairy Council, Rosemont, IL, United States.
² NutriScience LLC, East Norriton, PA, United States.
³ Nutrition Impact, LLC, Battle Creek, MI, United States.

Abstract

Background: Research on the role of protein in the diet has evolved beyond a focus on quantity to include the impact of its quality and distribution across meal times in an effort to optimize dietary protein recommendations.

Objective: To determine the association of dietary protein amount, type, and intake pattern with grip strength in adults.

Design: Data from the National Health and Nutrition Examination Survey (NHANES) 2011-2014 for adults 19 + years (N = 9,214) were used with exclusions for pregnant and lactating women. Intakes of dietary total protein (TP), animal protein (AP, including dairy), plant protein (PP), and leucine (Leu) were determined using day 1 24 h dietary recall data after adjusting for the complex sample design of NHANES. Regression analyses were used to assess the association of dietary protein and leucine intake quartiles, and whether consuming > 20 g of dietary protein at one or more meals was related to grip strength with adjustment for age, gender, and ethnicity.

Results: Mean intake of TP among adults aged 19 + years was 83.6 ± 0.5 g/day, and 2/3rd of this was from animal sources (including dairy). Grip strength increased (p < 0.05) with increasing quartiles of TP, AP, PP, and leucine among all adults 19 + years (β = 1.340.19, 1.27 ± 0.19, 0.76 ± 0.20, and 1.33 ± 0.23, respectively), 19-50 years (β = 1.14 ± 0.27, 1.06 ± 0.25, 0.77 ± 0.30, and 1.18 ± 0.27, respectively), and 51 + years (β = 0.95 ± 0.26, 1.08 ± 0.27, and 1.05 ± 0.27, respectively, for TP, AP, and Leu); however, the increase was more pronounced for AP than PP. Grip strength also increased (p < 0.05) with increasing the number of meal occasions containing > 20 g of dietary protein (β = 1.50 ± 0.20, 1.41 ± 0.25, and 0.91 ± 0.37 for 19+, 19-50, and 51 + years, respectively), and significant increases were detected for two meals compared to zero meals.

Conclusion: Dietary protein quantity, quality, and distribution should be considered collectively when looking to optimize protein intake to support muscle strength and function.

Keywords: National Health and Nutrition Examination Survey; animal protein; essential amino acids; muscle strength; plant protein; protein distribution; protein quality; total protein.