Monitoring obesity during dietary therapies using hypocaloric diet and vegetable soup supplement

• Autorzy: Tapozada S. T. , El-Shebini S.M. , Hanna L.M. , Mohamed H.I. , Ghattas L.A.
• Języki publikacji: EN

Abstrakty

EN

This study was aimed at determining the effects of a radish-root-based mixed dried vegetable soup supplement as an adjunct to a balanced hypocaloric diet therapy in the management of obesity. Sixteen healthy obese middle aged women, divided into two equal groups, followed a hypocaloric (1000 Kcal/day) diet for four weeks. The first group consumed an additional portion of the soup twice daily, i.e. before lunch and before dinner. The second group served as control. Relevant anthropometric and biochemical parameters were measured before, after two and after four weeks. Both, the soup and control dieters lost 4.18% and 4.71% of their weights, respectively. The soup dieters showed a significant decrease in blood pressure and triglycerides. Total cholesterol levels showed slight variations in both groups. LDL-Cholesterol was significantly decreased in the control dieters, whereas superoxide dismutase (SOD) was significantly increased in the soup, but not in the control dieters. The negligible increase in the c-reactive protein (CRP) in the soup dieters contrasted with the highly significant rise of the control. Calcium was decreased to subnormal concentrations in both groups, while copper, zinc and magnesium showed variable but beneficial increases. We emphasize during and post-diet monitoring of serum TG, CRP and calcium for a more efficient obesity control. Regular consumption of the soup by virtue of its antioxidant and anti-inflammatory properties will help to blunt and/or delay weight cycling and other complications of obesity.

Słowa kluczowe

EN

human nutrition; human disease; obesity; monitoring; dietary therapy; hypocaloric diet; diet; vegetable soup supplement; triglyceride; serum triglyceride; C-reactive protein; calcium; woman; premenopausal woman

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 3
• Opis fizyczny: p.381-385,ref.

Twórcy

autor

Tapozada S. T.

• National Research Centre, Tahrir Street, Dokki-Cairo, 12311, Egypt

autor

El-Shebini S.M.

autor

Hanna L.M.

autor

Mohamed H.I.

autor

Ghattas L.A.

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