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SYSTEMATIC REVIEW article
Front. Nutr.
Sec. Clinical Nutrition
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1522287
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Background: β-Hydroxy β-Methylbutyrate (HMB) has shown potential in improving muscle protein turnover, which may be important for preventing muscle degradation in aging populations. The aim of this meta-analysis is to clarify the impact of HMB oral supplementation on muscle-related indicators and discover the interaction between dosage and duration. The findings will provide a scientific basis for the use of HMB oral supplementation in the management of muscle attenuation.Methods: A computer systems-based search for articles of randomized controlled trial (RCT) in the PubMed, Cochrane Library, Web of Science, ScienceDirect, EBSCO English databases and China Journal Full-Text Database (CNKI), Wan Fang Chinese databases, was conducted up to October 2023. Data were pooled using weighted mean difference (WMD) and 95% confidence intervals (95% CI).Result: A total of 21 RCTs were included, involving 1935 participants, all of them were >50 years old. Results showed a positive impact of HMB oral supplementation in improving muscle mass (appendicular skeletal muscle mass: WMD = 1.56 kg, 95% CI: 0.03-3.09 kg and lean mass: WMD = 0.28 kg, 95% CI: 0.16-0.41 kg), strength (handgrip strength: WMD = 0.54 kg, 95% CI: 0.04-1.04 kg and five-time chair stand test: WMD = -0.73 s, 95% CI: -1.35, -0.11 s), and physical function (gait speed: WMD = 0.06 m/s, 95% CI: 0.01-0.10 m/s). Subgroup analysis revealed that the effect of a dosage of 3 g/d had significant improvement, and the effect of supplementation duration lasting >12 weeks had significant improvement, and a dosage of 3g/day for more than 12 weeks was recommended.Conclusion: HMB oral supplementation can improve muscle mass, strength, and physical function.We recommend to implement supplementation at a dosage of 3 g for a duration exceeding 12 weeks to achieve optimal benefits.
Keywords: β-Hydroxy-β-methylbutyrate, dosage, duration, Muscle, Mass, strength, function, metaanalysis
Received: 04 Nov 2024; Accepted: 17 Mar 2025.
Copyright: © 2025 Li, Chen, He, Chen, He, Wang, Liu, Fang and Liu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Haiqin Fang, China National Center for Food Safety Risk Assessment, Beijing, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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