Sarcopenia is a common aging syndrome characterized by the progressive loss of skeletal muscle mass, strength, and physical function. According to a cross-sectional study, more than one-fifth of elderly individuals in Iran suffer from sarcopenia, indicating its high prevalence in the country.

In response, a research project was undertaken as part of the thesis of Ms. Nasrin Nasimi, a student at the School of Nutrition and Food Sciences, Shiraz University of Medical Sciences. The study, conducted in collaboration with Zarrin Ghazal, examined the effects of consuming fortified yogurt enriched with Beta-Hydroxy Beta-Methylbutyrate (HMB), Vitamin D, and Vitamin C in elderly individuals with sarcopenia.

This research involved 66 sarcopenic elderly participants, divided into case and control groups. Over three months, participants consumed either fortified yogurt or placebo yogurt daily. Throughout the study, all sarcopenia-related parameters, including anthropometric indices, body composition, muscle strength and function, biochemical markers such as Vitamin D and IGF-1 levels, inflammatory markers (hs-CRP and Malondialdehyde), and participants' quality of life, were assessed at the beginning and end of the trial.

The findings demonstrated that 12 weeks of consuming HMB-, Vitamin D-, and Vitamin C-enriched yogurt significantly improved appendicular muscle mass (total muscle mass of the arms and legs), handgrip strength, and walking speed in the intervention group. Additionally, significant changes in serum levels of Vitamin D, IGF-1, hs-CRP, and MDA were observed, all contributing to improved blood markers associated with sarcopenia progression. These changes ultimately led to enhanced quality of life scores among the elderly participants.

The study highlights the critical role of nutrition and dietary interventions in mitigating muscle deterioration and promoting public health. The research was published in 2020 in the Journal of the American Medical Directors Association (JAMDA) under the title: "A Novel Fortified Dairy Product and Sarcopenia Measures in Sarcopenic Older Adults: A Double-Blind Randomized Controlled Trial"

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All yogurt samples used in the study were formulated by Zarrin Ghazal's R&D team under strict hygienic and standardized conditions. They were subjected to rigorous physical, chemical, and microbiological testing before being delivered to the university for use in the study