Changes of body composition during weight reduction program based on the diet and physical exercises and long term effectiveness of this therapy in obese adolescents
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2008, Vol 7, Issue 3
Abstract
This study investigates to what extent long term effectiveness of weight reduction program in obese adolescents depends on the body composition before therapy and its changes during therapy. Studies were conducted on 78 obese adolescents aged 12-16 years, who participated in a 4-week weight reduction program, which consisted of low energy diet (5.47 MJ per day, 18% protein, 26% fat, 56% carbohydrate) and physical ex-ercises. Body weight (BW) and body composition (fat mass – FM, lean body mass – LBM) were measured using bioimpedance method before and during therapy as well as six months later. After 4-week BW, FM, LBM decreased significantly (p < 0.001). Six months after termination of therapy the mean BW increased, but mainly due to LBM. Mean changes FM (0.29 kg ±3.93) were not significant however in 50% of population FM increased. Correlation between loss of LBM during therapy and FM gain after six months was statistically significant. FM after six months correlated with BW and FM before ther-apy and changes BW during therapy. Effectiveness of the program could be well pre-dicted by BC before therapy and its changes during therapy. Results permitted to formu-late detailed recommendations for weight reduction program for obese adolescents regarding the individual degree of obesity and BC.
Authors and Affiliations
Julita Reguła, Jan Jeszka
Keywords
Related Articles
- EP ID EP50857
- DOI -
- Views 115
- Downloads 0
The effect of quercetin, chlorogenic acid and epigallocatechin on proliferation of Caco-2 cells
Dietary polyphenols are considered beneficial because of their potential protective role in the pathogenesis of chronic diseases associated to oxidative stress. However, many of these effects may depend on the concentrat...
Wpływ dodatku hydrokoloidów na jakość pieczywa
Zbadano wpływ wybranych hydrokoloidów (guma arabska, guarowa, ksantanowa oraz metyl 2-hydroksyceluloza) na właściwości reologiczne zarówno ciasta, jak i gotowego pieczywa. Dodanie tych substancji wpływało na zwiększenie...
Quality maintenance improvement of Pleurotus ostreatus mushrooms by modified atmosphere packaging
Background. Modified atmosphere packaging (MAP) is an important technology to extend mushrooms shelf-life, with maintenance the characterisation as “fresh product”, since allows reducing losses and maintaining quality, o...
Cow feeding system versus milk utility for yoghurt manufacture
Background. A cow feeding system had a significant effect on the basic parameters characterising milk technological usability. Milk from the Polish Black-and-White variety of the Holstein-Friesland cows kept in the Total...
Enological profile of Saccharomyces cerevisiae yeast isolated from fermenting plum mashes
Background. Śliwowica Łącka is a strong plum brandy (slivovitz) that is produced in a submontane region of Poland by means of spontaneous fermentation of Węgierka plums. The aim of this study was to evaluate enological p...