维生素D和高蛋白饮食对老年糖尿病肌少症患者肌肉质量和日常生活活动的影响

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-04 DOI:10.1016/j.jff.2025.107000

Xiaojing Wang , Juyun Zhang , Chencui Li , Xiaopan Chen

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引用次数: 0

摘要

补充维生素D和蛋白质对2型糖尿病（T2DM）和肌肉减少症（SP）的个体益处是公认的，但它们在不同骨量的中国老年人中的综合效果尚不清楚。本研究对100例老年T2DM和SP患者进行了为期3个月的维生素D （700-1000 IU/天）加高蛋白饮食干预，按骨量状况分层：正常（n = 21）、减少（n = 45）和骨质疏松（n = 34）。干预后，参与者在阑尾骨骼肌、骨骼肌指数、握力、短体能电池、骨密度、血清25-羟基维生素D3、骨钙素和改良Barthel指数方面均有显著改善。前胶原I型氨基末端肽、1型胶原β c末端末端肽、空腹血糖和HbA1c均降低。这些发现表明，维生素D和蛋白质联合补充可能会改善老年T2DM和SP患者的肌肉骨骼健康、代谢控制和功能独立性，特别是那些骨量低的患者。

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Impact of vitamin D and high-protein diet on muscle quality and daily living activities in elderly diabetic patients with sarcopenia

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Impact of vitamin D and high-protein diet on muscle quality and daily living activities in elderly diabetic patients with sarcopenia

The individual benefits of vitamin D and protein supplementation in type 2 diabetes mellitus (T2DM) and sarcopenia (SP) are recognized, yet their combined effects in elderly Chinese with different bone mass remain unclear. This study evaluated a three-month intervention of vitamin D (700–1000 IU/day) plus a high-protein diet in 100 elderly patients with T2DM and SP, stratified by bone mass status: normal (n = 21), reduction (n = 45), and osteoporosis (n = 34). Post-intervention, participants showed significant improvements in appendicular skeletal muscle, skeletal muscle index, handgrip strength, short physical performance battery, bone mineral density, serum 25-hydroxyvitamin D3, osteocalcin, and modified Barthel Index. Reductions were observed in procollagen type I amino-terminal peptide, β C-terminal telopeptide of type 1 collagen, fasting glucose, and HbA1c. These findings indicate that combined vitamin D and protein supplementation may enhance musculoskeletal health, metabolic control, and functional independence in elderly patients with T2DM and SP, especially those with low bone mass.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.