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Original research
Nutrition risk, physical activity and fibre intake are associated with body composition in OA: analysis of the Canadian Longitudinal Study on Aging

Authors

  • Jaclyn N Chopp-Hurley School of Kinesiology and Health Science, York University, Toronto, Ontario, CanadaSchool of Rehabilitation Science, McMaster University, Hamilton, Ontario, Canada PubMed articlesGoogle scholar articles
  • Emily G Wiebenga Department of Kinesiology and Health Sciences, University of Waterloo, Waterloo, Ontario, Canada PubMed articlesGoogle scholar articles
  • Heather H Keller Department of Kinesiology and Health Sciences, University of Waterloo, Waterloo, Ontario, CanadaSchlegel-University of Waterloo Research Institute for Aging, Waterloo, Ontario, Canada PubMed articlesGoogle scholar articles
  • Monica R Maly School of Rehabilitation Science, McMaster University, Hamilton, Ontario, CanadaDepartment of Kinesiology and Health Sciences, University of Waterloo, Waterloo, Ontario, Canada PubMed articlesGoogle scholar articles
  1. Correspondence to Dr Monica R Maly, Department of Kinesiology and Health Sciences, University of Waterloo, Waterloo, Canada; mrmaly{at}uwaterloo.ca
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Citation

Chopp-Hurley JN, Wiebenga EG, Keller HH, et al
Nutrition risk, physical activity and fibre intake are associated with body composition in OA: analysis of the Canadian Longitudinal Study on Aging
BMJ Nutrition, Prevention & Health 2022;e000319. doi: 10.1136/bmjnph-2021-000319

Publication history

  • Received May 28, 2021
  • Accepted May 31, 2022
  • First published July 4, 2022.

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© Author(s) (or their employer(s)) 2022. Re-use permitted under CC BY-NC. No commercial re-use. See rights and permissions. Published by BMJ. http://creativecommons.org/licenses/by-nc/4.0/This is an open access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited, appropriate credit is given, any changes made indicated, and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/.