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Comparison of selected parameters of body composition in a group of sporting and non-sporting women

100%

Gazarova M., Meciarova L., Kopcekova J., Holovicova M., Bronkowska M.

Roczniki Państwowego Zakładu Higieny

2018

tom 69

nr 3

Background. Physical activity is bodily movement produced by skeletal muscle that requires energy expenditure and promotes health benefits. Appropriate physical activity is important in the prevention of cardiovascular disease, coronary heart disease, type 2 diabetes mellitus, obesity, metabolic syndrome, breast cancer, and others. Objective. The aim of the study was to compare the body composition of the selected group of women in relation to physical activity (group of sporting women (S) versus group of non-sporting women (N-S) using an InBody 230 instrument based on the principle of bioelectric impedance. Material and Methods. The group consisted of 140 women (nS = 70 vs nN-S = 70) aged 20-63 years (the average age of women doing sport was 41.1 ± 11.9 and 42.3 ± 10.87 for non-sporting women). Anthropometric measurements were made using the InBody 230 (Biospace Co. Ltd., Seoul, Republic of Korea). The Lookin’Body 3.0 software to process the results was used. The collected data concerning the anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results. The average value of BMI (Body Mass Index) of sporting women was 24.20 ± 3.54 kg.m-2 and non-sporting women 27.30 ± 5.97 kg.m-2 (P<0.5). Average values of WHR (Waist hip ratio) were higher than 0.85 for both groups. Average BMR (Basal metabolic rate) values of women doing sport ranged from 1364-1585 kcal. The higher percentage of TBW (Total body water), ICW (Intracellular water) and ECW (Extracellular water) from the average body weight was achieved by the group of women doing sport, where the average TBW was 51.51% of body weight, ICW 31.93% and ECW 19.58% of body weight. Higher values of FFM (Fat free mass) were achieved by a group of sporting women. The average BFM in the group of women doing sport was 20.10 ± 6.73 kg, in the non-sporting group 27.60 ± 12.73 kg. The minimum PBF in the sporting group of women was 16.40% and a maximum of 43.30%; the minimum value in the group of women doing not sport was 19.30% and a maximum of 50.40% (p <0.01). The average VFA (Visceral fat area) in the group of women doing sport was 86.70 ± 28.79 cm2 and in the group of non-sporting women 113.90 ± 44.95 cm2 (p<0.01). Conclusions. The results of the measurements show the positive influence of physical activity on components of body composition in all age categories. Physical activity, along with rational nutrition, should be part of a healthy lifestyle for each individual.

Consumption of different types of bakery products and its effect on visceral fat area in healthy population

86%

Gazarova M., Lenartova P., Kopcekova J., Mrazova J., Holovicova M., Chlebova Z., Wyka J.

Roczniki Państwowego Zakładu Higieny

2018

tom 69

nr 4

Background. Bread is one of the world’s most consumed food commodity. However, in the last years consumption of bread and bakery products has declined, especially in the Western population. The reason for concern is the weight gain and presence of gluten in these products. Gluten is unacceptable in the diet only in patients with celiac disease who are forced adhere the gluten-free diet all the time. The consequences of gluten-free diet in healthy people are the subject of many recent studies. Objective. The aim of this study was to evaluate the changes of visceral fat area in the general population after 6 weeks of consumption of gluten-free, gluten-containing and whole-grain bread and other bakery products. Material and Methods. The study group consisted of 120 volunteers divided into four subgroups each with 30 subjects. Anthropometric measurements were made using the InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea). We used the Lookin’Body 3.0 software to process the results. The collected data from anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results. After the intervention we found out that visceral fat area values increased in probands consuming gluten-free and gluten-containing bakery products, but these changes were not significant (P>0.05; 72.7±29.18 cm2 vs 73.26±30.32 cm2 and 69.6±34.06 cm2 vs 70.34±32.33 cm2, respectively). In whole-grain and control group we observed a reduction in visceral fat area, in the control group there was a significant change (P>0.05 – 91.58±33 cm2 vs 90.47±34.37 cm2 and P<0.05 – 77.3±21.65 cm2 vs 75.56±21.87 cm2, respectively). After the intervention the visceral fat area values increased in gluten-free group in 57% of subjects, in gluten group in 73% of subjects and in the whole-grain group in 43% of volunteers. Although visceral fat area values had inceased in gluten-free and gluten-containing groups, the number of probands with reference values increased from 80% to 86% in the gluten-free group and from 43% to 66% in the gluten-containing group. In the whole-grain group we found decrease in number of subjects with reference values of visceral fat area (from 70% to 63%). There were no changes in the control group (86% vs. 86%). Conclusions. Consumption of different types of bakery products has mostly changed the visceral fat area values in a positive direction.

Ograniczanie wyników

2 Roczniki Państwowego Zakładu Higieny

2 Gazarova M.

2 Holovicova M.

2 Kopcekova J.

1 Bronkowska M.

1 Chlebova Z.

1 Lenartova P.

1 Meciarova L.

1 Mrazova J.

1 Wyka J.

2 2018

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Comparison of selected parameters of body composition in a group of sporting and non-sporting women

Consumption of different types of bakery products and its effect on visceral fat area in healthy population