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Effect of increased fruit and vegetable consumption on physical function and muscle strength in older adults

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Abstract

Fruit and vegetable (FV) intake, which is often low in older people, may be associated with improved muscle strength and physical function. However, there is a shortage of intervention trial evidence to support this. The current study examined the effect of increased FV consumption on measures of muscle strength and physical function among healthy, free-living older adults. A randomized controlled intervention study was undertaken. Eighty-three participants aged 65–85 years, habitually consuming ≤2 portions of FV/day, were randomised to continue their normal diet (≤2 portions/day), or to consume ≥5 portions of FV/day for 16 weeks. FV were delivered to all participants each week, free of charge. Compliance was monitored at baseline, 6, 12 and 16 weeks by diet history and by measuring biomarkers of micronutrient status. Grip strength was measured by a hand-held dynamometer, while lower-extremity physical function was assessed by performance-based measures. Eighty-two participants completed the intervention. The 5 portions/day group showed greater change in daily FV consumption compared to the 2 portions/day group (P < 0.001). This was reflected in significant increases in biomarkers of micronutrient status. No significant differences were evident in change in physical function between the two groups. However, there was a trend towards a greater change in grip strength in the 5 portions/day compared to the 2 portions/day group (mean change at 16 weeks ± SD, 2.04 ± 5.16 and 0.11 ± 3.26 kg, respectively, P = 0.06). Increased FV consumption may modestly increase grip strength but has no effect on physical function in healthy older adults.

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Acknowledgments

The authors wish to acknowledge Prof. Chris Patterson and Dr. Chris Cardwell, Queen’s University Belfast, for providing statistical advice, Mr. Cyril McMaster for carrying out the ELISA measurements and Dr. Caroline Mercer for undertaking the serum lipid and CRP analysis. J.V.W. was the principal investigator, and I.S.Y. and D.E. were co-investigators and were responsible for the project conception, development of overall research plan and study oversight. C.E.N. was primarily responsible for writing the manuscript and for managing the day-to-day running of the study including participant recruitment and study execution (including dietary assessment, data collection, dietary analysis, blood and urine sample collection and processing, endpoint assessment of physical function and muscle strength, data input and statistical analysis); S.E.C.M. and A.G. assisted with participant recruitment and study execution; S.E.C.M. provided technical assistance with laboratory extractions and analysis and was responsible for vitamin C analysis. C.E.N., the corresponding author, had the primary responsibility for the final content. All authors contributed to the drafts, revisions and proof reading of the final manuscript. The work was undertaken in the Nutrition & Metabolism Research Group, Centre for Public Health, Queen’s University Belfast (QUB) and also in collaboration with Ria Banerjee, Unilever R&D, UK who provided training in physical performance methods and provided the final physical function and accelerometer data. The study was funded by the UK Food Standards Agency and Unilever, UK and was registered at www.clinicaltrials.gov, registration number NCT00858728.

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Authors and Affiliations

  1. Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen’s University Belfast, Belfast, BT12 6BJ, UK

    Charlotte E. Neville, Ian S. Young, Sarah E. C. M. Gilchrist, Michelle C. McKinley, Andrew Gibson & Jayne V. Woodside

  2. Regional Immunology Service, Belfast Health and Social Care Trust, Belfast, BT12 6BN, UK

    J. David Edgar

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  1. Charlotte E. Neville
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  2. Ian S. Young
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  3. Sarah E. C. M. Gilchrist
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  7. Jayne V. Woodside
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Correspondence to Jayne V. Woodside.

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Neville, C.E., Young, I.S., Gilchrist, S.E.C.M. et al. Effect of increased fruit and vegetable consumption on physical function and muscle strength in older adults. AGE 35, 2409–2422 (2013). https://doi.org/10.1007/s11357-013-9530-2

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  • DOI: https://doi.org/10.1007/s11357-013-9530-2

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