Association Between the Number of Meals Containing at Least 20 or 30 Grams of Protein and Muscle Mass, Strength, and Functional Capacity in Kidney Transplant Patients

OBJECTIVES: To associate the number of meals containing at least 20 or 30 g of protein with muscle mass, strength, and functional capacity in kidney transplant patients (KTPs) and to evaluate whether these associations vary across different age groups. METHODS: A cross-sectional study was conducted with 123 KTPs. Protein intake per meal was assessed using two 24-hour dietary recalls. Appendicular skeletal muscle mass was estimated via bioimpedance, and the appendicular skeletal muscle mass index was calculated. Muscle strength was assessed through handgrip strength and the five-times sit-to-stand test. Functional capacity was evaluated using the short physical performance battery (SPPB) and the 4-m walking test. Subanalyses were performed according to age groups (≥ 50 and < 50 years). RESULTS: In the total sample and among younger individuals, no associations were observed between the number of meals containing 20 or 30 g of protein and muscle mass, strength, or functional capacity. However, among older individuals, the number of meals containing at least 30 g of protein was negatively associated with the time to complete the five-times sit-to-stand test (Beta = -0.446; P = .023) and positively associated with the SPPB score (Beta = 0.421; P = .037). In contrast, the number of meals containing at least 20 g of protein showed no significant associations with these parameters in older individuals. CONCLUSIONS: The number of meals containing at least 30 g of protein is associated with greater muscle strength and functional capacity specifically in older KTPs.