# Dietary Preferences and Sarcopenia in Young and Middle-Aged Adults: A Population-Based Correlational Study

## TL;DR

This study finds that a preference for ultra-processed foods is linked to lower muscle strength in young and middle-aged adults.

## Contribution

The study identifies a novel association between ultra-processed food preferences and reduced muscle strength in early adulthood.

## Key findings

- The 'Ultra-Processed Food Preference' pattern was significantly associated with low handgrip strength.
- This association was stronger in participants with medium-to-low income.
- No significant associations were found between dietary patterns and appendicular skeletal muscle mass index.

## Abstract

Background/Objectives: Sarcopenia, characterized by loss of muscle strength and mass, is a growing health concern. Identifying modifiable risk factors, such as diet, in early adulthood is crucial for prevention. This study aimed to investigate the association between dietary preference patterns and sarcopenia-related indicators in young and middle-aged adults. Methods: In this cross-sectional study, 608 participants (median age: 34.0 years, IQR: 24.0–41.0 years) were included. Dietary preferences were assessed using a validated food preference questionnaire, and dietary preference patterns were derived via principal component analysis. The derived pattern scores were standardized for use in subsequent logistic regression models. Handgrip strength (HGS) was measured using a dynamometer, and appendicular skeletal muscle mass index (ASMI) was assessed via bioelectrical impedance analysis. Multivariate logistic regression was used as the primary analysis to evaluate associations, followed by exploratory subgroup analyses. Results: Six dietary preference patterns were identified. After adjusting for confounders, the “Ultra-Processed Food Preference” pattern was significantly associated with low handgrip strength (OR = 1.302, 95% CI: 1.072, 1.581). This association was more pronounced in subgroups with medium-to-low income (interaction p < 0.05). No significant associations were found between any dietary preference pattern and low ASMI. Conclusions: A preference for Ultra-Processed Food is independently associated with lower muscle strength in young and middle-aged adults, with the risk concentrated in specific sociodemographic and behavioral subgroups. These findings highlight the potential importance of addressing unhealthy snack choices early in life in the context of muscle health preservation strategies.