Relationship between Inflammation and Handgrip Strength among Non-critical Inpatients

Zhiwen Ge¹, Zhongxin Hong^1, , Jia Wang¹, Bingjie Ding¹, Lihong Zhang¹, Wei Li¹, Yanxia Bi¹, Zhongyi Gu¹, Weihua Qu¹ and Li Wu¹

¹Department of Nutrition, Beijing Friendship Hospital, Capital Medical University, Beijing 100050, China

Cite this paper:
Zhiwen Ge, Zhongxin Hong, Jia Wang, Bingjie Ding, Lihong Zhang, Wei Li, Yanxia Bi, Zhongyi Gu, Weihua Qu and Li Wu. Relationship between Inflammation and Handgrip Strength among Non-critical Inpatients. Journal of Food and Nutrition Research. 2016; 4(4):201-204. doi: 10.12691/jfnr-4-4-1

Abstract

Purpose: To analyze the relationship between inflammation and handgrip strength (HGS), an indicator of nutritional status, in inpatients with non-critical illnesses. Materials and Methods: HGS was measured in 530 inpatients (mean age = 56.4 ± 15.2 years) with a handgrip dynamometer. Nutrition risk was evaluated by administration of the nutrition risk screening–2002 tool. High-sensitivity C reactive protein (hs-CRP) measurements were made with an immuno-turbidimetric assay. Linear regression was used to assess relationships between variables. T-tests, Mann-Whitney U tests, and Kruskal-Wallis H tests were used to detect significant differences. Results: After accounting for gender, age, and nutrition risk, hs-CRP level was a significant predictor of HGS (β-coefficient = -0.1, p < 0.05). Conclusion: HGS was associated inversely with inflammation in hospitalized patients with non-critical illnesses. This finding suggests that relieving inflammation may benefit HGS, which could potentially lead to improved outcomes in terms of relief of inflammation, shorter hospital stays, decreased re-hospitalization rates, and decreased mortality rates.

Keywords:
HGS inflammation high-sensitivity-c reactive protein inpatients non-critical illness

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