All articles tagged with #intramuscular fat
A UCSF-led study of 615 adults around age 60 found that higher intake of ultraprocessed foods correlates with greater fat infiltration in thigh muscles, a sign of poorer muscle quality linked to knee osteoarthritis, regardless of total calories. While causation isn’t proven, experts say reducing ultraprocessed foods and focusing on real foods plus low-impact exercise can help protect joint health.
A UCSF-led study of 615 people at risk for knee osteoarthritis found that higher ultraprocessed food intake, irrespective of total calories, is associated with greater intramuscular fat in the thigh, a sign of weaker muscles that may raise knee joint stress; while causality isn’t proven, experts advise low-impact exercise and a diet of real, minimally processed foods, plus practical steps to cut ultraprocessed items (read labels, add whole foods, swap sugar-sweetened drinks, and eat out less).
New research suggests that ultra-processed foods (UPFs) may contribute to the development of osteoarthritis of the knee by increasing intramuscular fat in the thigh muscles. The study, presented at the Radiological Society of North America, found that higher UPF consumption is linked to more thigh muscle fat, regardless of calorie intake or physical activity. This highlights the importance of diet quality in managing osteoarthritis, a condition exacerbated by obesity and unhealthy lifestyle choices. The findings suggest that reducing UPF intake could be a modifiable factor in managing knee osteoarthritis.