Food as medicine: white and whole-grain bread consumption in relation to sarcopenia among older adults, insights from the Birjand Longitudinal Aging Study (BLAS)

Top Things to Know

Whole-grain bread may act as a protective dietary intervention.

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Replacing white bread with whole-grain varieties can be a scalable, culturally adaptable component of FIM interventions.

Summary of Conclusion/Findings

This cross-sectional study from the Birjand Longitudinal Aging Study (BLAS) examined the relationship between bread consumption patterns and sarcopenia in 1,325 older Iranian adults. Researchers found that higher intake of white bread was significantly associated with increased risk of sarcopenia, including lower handgrip strength and reduced muscle mass. In contrast, greater consumption of whole-grain bread was linked to better muscle strength and a 37% lower risk of sarcopenia. These associations remained significant even after adjusting for confounders such as age, sex, physical activity, and dietary protein intake. No significant relationship was found between bread type and gait speed. The findings suggest that the type of bread consumed may play a meaningful role in muscle health and aging.