11-15岁训练和未训练女孩静息代谢率和葡萄糖的产热效应。

K Burkhard-Jagodzinska, K Nazar, M Ladyga, J Starczewska-Czapowska, L Borkowski
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引用次数: 8

摘要

12名接受赛艇训练的女孩每年接受两次检查,为期4年。初始年龄为11.7±(SD) 0.2岁。对照组由13名年龄在11.5 +/- 0.3岁的女孩和18名年龄在14.4 +/- 0.3岁的女孩组成,分别在研究的第一年和最后一年与受过训练的女孩同时接受检查。检查包括基本的人体测量、性成熟的估计(Tanner量表)、2天的食物记录、静息代谢率的测量、葡萄糖摄入(50 g)后的能量消耗,以及葡萄糖负荷前和负荷后2小时的血糖和血浆胰岛素浓度的测定。受过训练的女孩的体重、身高和脂肪含量略高。没有受试者报告月经功能紊乱,月经初潮的年龄相似。受过训练和未受过训练的女孩报告的每日能量摄入量相似,接近下限或略低于青少年的能量需求估计数。经过训练的女孩每公斤总体重或瘦体重计算的静息代谢率较低,而葡萄糖的产热效应较大。葡萄糖摄入2小时后测量的血浆胰岛素浓度在训练女孩中较低。结果表明,在青春期周围的女孩,增加体力活动导致吸收后状态下休息时的能量节约,并倾向于增强食物诱导的生热作用。
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Resting metabolic rate and thermogenic effect of glucose in trained and untrained girls age 11-15 years.

Twelve girls who trained in rowing were examined twice a year for 4 years. Their initial age was 11.7 +/- (SD) 0.2 yrs. Control groups consisted of 13 girls age 11.5 +/- 0.3 yrs and 18 girls age 14.4 +/- 0.3 yrs examined simultaneously with trained girls in the first and last year of the study, respectively. The examination involved basic anthropometry, estimation of sexual maturation (Tanner scale), 2-day food records, measurements of resting metabolic rate, energy expenditure following glucose ingestion (50 g), and determinations of blood glucose and plasma insulin concentrations prior to and 2 hrs after glucose load. Body mass, height, and fat content were slightly greater in trained girls. None of the subjects reported disturbances in menstrual function, and the age of menarche was similar for all. Both trained and untrained girls reported similar daily energy intake closer to the lower limit or slightly below the estimates of energy requirements for adolescents. Resting metabolic rate calculated per kg of total body mass or lean body mass was lower in trained girls, while the thermogenic effect of glucose was greater. Plasma insulin concentrations measured 2 hrs after glucose ingestion were lower in trained girls. The results suggest that in circumpubertal girls, increased physical activity leads to energy conservation at rest in postabsorptive state and a tendency toward enhancement of food-induced thermogenesis.

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