高植物性饮食和更年期过渡妇女的身体活动

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-10-06 DOI:10.1108/nfs-06-2021-0195
M. Lombardo, Gianluca Rizzo, A. Feraco, M. Perrone, C. Bellia, D. Lauro, M. Caprio, A. Bellia, E. Padua
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引用次数: 0

摘要

目的绝经过渡期(MT)是一个可能存在内脏脂肪量增加和心脏代谢危险因素恶化的时期。很少有研究评估以植物为基础的低热量饮食对处于MT不同阶段的女性群体的疗效。本研究的目的是比较高植物与动物蛋白比例饮食对年龄相近但生育状况不同的女性的有效性。设计/方法/方法受试者根据基线时的生育状况分为三组:“绝经前”(n = 11)、“围绝经期”(n = 14)和“绝经后”(n = 18)。在治疗开始时和治疗8个月后测量体成分(BC)。个性化的生活方式治疗包括大量的植物性食物。结果43名超重或肥胖的高加索女性(年龄52.3±4.5岁,体重指数30.6±5.4 kg/m2,脂肪质量33.1±9.3 kg,数据以mean±SD表示)纳入研究。平均体力活动为8.4±7.6代谢当量任务/周。受试者的BC(脂肪量- 5.6±4.0 kg, p < 0.001,蛋白质量- 0.3±0.5 kg, p < 0.001)、HDL-C和收缩压值均有改善。腰围和臀围分别减少4.1±3.1 cm和- 6.0±4.3 cm。体重减轻导致一些血脂值的显著改善,如总胆固醇和高密度脂蛋白胆固醇。坚持高植物蛋白饮食有助于不同生育状态的成年女性改善BC,减少心血管危险因素。需要更大样本量的长期研究来证实这些发现。在绝经前后的成年女性中,植物蛋白含量高的饮食可以改善身体成分,减少心血管风险因素。
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High plant-based diet and physical activity in women during menopausal transition
Purpose The menopausal transition (MT) is a period when there may be an increase in visceral fat mass and a worsening of cardiometabolic risk factors. Few studies have evaluated the efficacy of plant-based low-calorie diets on groups of women at different stages of MT. The purpose of this study is to compare the effectiveness of a high plant-to-animal protein ratio diet in women of similar age but with different fertility statuses. Design/methodology/approach Subjects were divided into three groups according to their fertility status at the baseline: “premenopausal” (n = 11), “perimenopause” (n = 14) and “postmenopause” (n = 18). Body composition (BC) was measured at the beginning and after eight months of treatment. Individualised lifestyle treatment included a strong component of plant-based foods. Findings Forty-three overweight or obese Caucasian women (age 52.3 ± 4.5 years, body mass index 30.6 ± 5.4 kg/m2, fat mass 33.1 ± 9.3 kg data presented as means ± SD) were included in the study. Mean physical activity was 8.4 ± 7.6 metabolic equivalent of tasks/week. Subjects had an improvement in BC (fat mass −5.6 ± 4.0 kg, p < 0.001 protein −0.3 ± 0.5 kg, p < 0.001), HDL-C and systolic blood pressure values. Waist circumference and hip circumference decreased by 4.1 ± 3.1 cm and −6.0 ± 4.3 cm, respectively. Weight loss resulted in a significant improvement in some blood lipid values, such as total and high-density lipoprotein cholesterol. Adherence to a high plant protein diet helps adult women with different fertility statuses to improve BC and reduce cardiovascular risk factors. Long-term studies with larger sample sizes are needed to confirm these findings. Originality/value In pre-peri- and post-menopausal adult women, a diet high in plant proteins improves body composition and reduces cardiovascular risk factors.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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