The association between meat consumption and muscle strength index in young adults: the mediating role of total protein intake and lean mass percentage

Abstract

Purpose The aim of this study was to analyse the associations between the consumption of diferent types of meat and the muscle strength index (MSI) and to examine whether this relationship is mediated by total protein intake (TPI) and lean mass percentage (LM%) in young adults. Methods We conducted a cross-sectional study with frst-year university students from Castilla-La Mancha, Spain. Diferent types of meat consumption (total, red, processed, and white and fsh) were separately evaluated using a Food-Frequency Questionnaire. MSI was determined from the handgrip and standing long jump tests. ANCOVA models were used to test the mean diferences in MSI by categories of meat consumption. Serial multiple mediation models were used to explore the mediating role of TPI and LM% in the relationship between meat consumption and MSI. All analyses were adjusted for age, sex, and socioeconomic level, identifed through a directed acyclic graph. Additional analyses were performed with a small subsample including alcohol intake, tobacco smoking, physical activity, cardiorespiratory ftness, and total energy intake as covariates in the multiple mediation models. Results A total of 230 students (mean age 21.1±2.1 years, 66.5% women) were included in the analysis. Young adults with higher meat consumption (total, red, and white and fsh) had higher MSI adjusted means than their peers with lower meat consumption (p<0.05). These associations did not remain after controlling for TPI and LM%. In adjusted mediation analyses, a signifcant indirect efect was observed through TPI and LM% in the associations between each of the types of meat consumption and MSI. In the additional analyses, a greater efect of white and fsh meat consumption on muscle strength through mediation of TPI and LM% was reported compared to red or processed meat consumption, and no signifcant efects were observed between processed meat consumption and MSI. Conclusion Higher consumption of total, red, and white and fsh meat was associated with increased MSI in young adults. TPI and LM% mediated this relationship.