Effects of dietary protein sources and their adequacy on muscle function, body composition, and risk of sarcopenic obesity in South Korean populations: A cross-sectional study

Abstract

Abstract Background Dietary protein sources and protein adequacy are crucial modulators of muscle quality and body composition. We investigated the association between dietary protein sources (and their adequacy) and prevalence of sarcopenic obesity (SO) in South Korean populations according to weight status. Methods The participants (n = 1,967) were classified into SO, obese, sarcopenia, and normal groups. A cross-sectional survey was conducted using the KS-15 questionnaire, short-form Food Frequency Questionnaire, and anthropometric measurements. Results Percentage of body fat (male: 28.43 ± 0.61%; female: 39.95 ± 0.36%) was significantly high, while appendicular skeletal muscle (ASM; male: 40.30 ± 0.36%, female: 32.47 ± 0.20%) was low in the SO and OB groups. Beef and pork consumption was negatively associated with ASM (%) but positively associated with body fat (kg and %) in the normal group. Among the people with excessive protein intake, the lowest quintile (Q1: 5.7 g/day) of beans and tofu consumption showed a 2.4-fold increase in the risk of developing SO (adjusted odds ratio: 2.41, confidence interval: 1.07–7.80), when compared with the highest quintile (Q5: 60.1 g/day). Similarly, with beans and tofu consumption, there was a 2.5-fold higher risk of developing sarcopenia in participants who had < 5.7 g/day intake in the excessive protein intake individuals. Conclusions Daily poultry and egg intake was positively linked with muscle function in the participants with sarcopenia, while red meat showed a negative effect on imbalanced body composition with increased fat mass (kg and %) and decreased ASM (%) in participants with normal weight. Furthermore, lower intake of healthy protein foods, such as beans and tofu or poultry and eggs, was strongly associated with SO prevalence in people who consumed excessive daily dietary protein.