The effect of 6-week consumption of bakery products on changes in selected anthropometric parameters in women

• Autorzy: Lenartova P. , Gazarova M.
• Języki publikacji: EN

Abstrakty

EN

Background. The changes in consumers’ eating habits are one of the most important factors affecting the consumption of selected foods. The most important factors for bakery products consumers are freshness, taste, price, durability, composition, and country of origin. Objective. The aim of this study was to monitor changes in selected anthropometric characteristics in women from the general population in Slovakia, after 6 weeks of bakery products consumption. Material and Methods. The study was conducted on healthy adult women from the general population (n=78), who were divided into four subgroups (“gluten” group, “gluten-free” group, “whole-grain” group and “control” group). The intervention dose consisted of a different combination of several types of bakery products (bread, pastries, soft pastries) within the individual weeks of consumption, while the intervention lasted 6 weeks, women consumed 150-200 grams per day. Anthropometric characteristics were measured by body composition analyser InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea), which works on the principle of bioelectrical impedance analysis. We also used the Lookin´Body 3.0 software to process the results. The collected data from these measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). The levels of statistical significance were set at P<0.05 (*); P<0.01 (**); P<0.001 (***). Differences among subgroups of probands were tested with Pared Student t-test. Results. The amount of fat mass (FM) in the participants changed along a similar curve as their body weight. After the 6-week intervention, there was a slight decrease in FM with statistical significance (P<0.01). In the third measurement, i.e., two months after the intervention, there was an increase in the amount of FM, but without statistical significance. Fat free mass (FFM) values in women increased very slightly after 6 weeks of consumption and remained approximately at the same level two months after the intervention (without statistical significance). We noted the most significant changes in the visceral fat area (VFA) parameter, which had a steadily increasing tendency. Changes in VFA values were statistically significant after the 6-week intervention (P<0.01) and also after two months of the intervention (P<0.05). Conclusions. Changes in body composition in women were noted already after 6 weeks of bakery products consumption, especially in the FM, FFM, VFA and partially BMI parameters, but no changes were recorded in the WHR parameters during the entire duration of the study. One of the most significant results is the finding that there was an increase in VFA when consuming all types of bakery products (gluten, gluten-free and whole grain).

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2023
• Tom: 74
• Numer: 4
• Opis fizyczny: p.385-393,ref.

Twórcy

autor

Lenartova P.

• Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic

autor

Gazarova M.

• Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Bibliografia

• 1. Aghalari Z., Dahms H. U., Sillanpää M.: Evaluation of nutrients in bread: a systematic review. J Health Popul Nutr 2022;41(50):1-12.
• 2. Anderson C. A. M., Mongraw-Chaffin M.: Central obesity in older adults: what should be the priority? J Am Heart Assoc. 2018;7(16):e010119.
• 3. Awika J.M. Major cereal grains production and use around the world. In: Advances in Cereal Science: Implications to Food Processing and Health Promotion. ACS Symposium Series; American Chemical Society:Washington, DC, USA, Volume 1089, Chapter 1; pp. 1–13. 2011.
• 4. Babiarczyk B., Turbiarz A.: Body Mass Index in elderly people - do the reference ranges matter? Prog Health Sci 2012;2(1):58-67.
• 5. Burton P.M., Monro J.A., Alvarez, L., Gallagher, E.: Glycemic impact and health: New horizons in white bread formulations. Crit. Rev. Food Sci. Nutr. 2011;51:965-982.
• 6. Davies R. W.: Nutrients separating the wheat from the chaff: nutritional value of plant proteins and their potential contribution to human health. Nutrients 2020;1210-14.
• 7. De Boni A., Pasqualone A., Roma R., Acciani C.: Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread. J. Clean. Prod. 2019;221:249-260.
• 8. Garrow J. S., Webster J.: Quetelet’s index (W/H2) as a measure of fatness. Int J Obes. 1985;9(2):147–153.
• 9. Gul H., Kart F. M., Kart M., Gul M., Akpinar M. G.: Bakery products consumption and consumers´ awareness in urabn area of IIsparta City, Turkey. Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development 2017;17(2):137-146.
• 10. Hajihashemi P., Haghighatdoost F.: Effects of wholegrain consumption on selected biomarkers of systematic inflammation: a systematic review and meta-analysis of randomized controlled trials. J Am Coll Nutr. 2019;38:275–285.
• 11. Hollænder P. L., Ross A. B., Kristensen M.: Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies. Am J Clin Nutr. 2015;102:556–572.
• 12. Hu F.: Measurements of Adiposity and Body Composition. In: Hu F. (ed.), Obesity Epidemiology. New York City: Oxford University Press, 2008.
• 13. Hui S., Liu K., Lang H., et al.: Comparative effects of different whole grains and brans on blood lipid: a network meta-analysis. Eur J Nutr. 2019;58:2779–2787. doi: 10.1007/s00394-018-1827-6. Epub 2018 Sep22.
• 14. Chua K. Y., Lin X., Wang Y. et al.: Visceral fat area is the measure of obesity best associated with mobility disability in community dwelling oldest-old Chinese adults. BMC Geriatr. 2021;21:282.
• 15. Ibrahim M. M.: Subcutaneous and visceral adipose tissue: structural and functional differences. Obes Rev. 2010;11(1):11–18.
• 16. Igrejas G., Branlard G.: The importance of wheat. In: Wheat Quality for Improving Processing and Human Health. Springer: Cham, Switzerland, 2020.
• 17. Inabnet W. B., Winegar D. A., Sherif B. N., Sarr M. G.: Early outcome of bariatric surgery in patients with metabolic syndrome: An analysis of the Bariatric Outcomes Longitudinal Database (BOLD). J Am Coll Sur 2012;214(4):550-556.
• 18. Kubicová Ľ., Predanocyová K., Kádeková Z., Košičiarová I.: Slovak consumers´ perception of bakery products and their offer in retails. Potr. S. J. F. Sci 2020;14:24–32.
• 19. Kwok C. S., Gulati M., Michos E. D., et al.: Dietary components and risk of cardiovascular disease and all-cause mortality: a review of evidence from metaanalyses. Eur J Prev Cardiol. 2019;26:1415-1429.
• 20. Lădaru G. R., Siminică M., Diaconeasa M. C., Ilie D. M., Dobrotă C. E., Motofeanu M.: Influencing Factors and Social Media Reflections of Bakery Products Consumption in Romania. Sustainability 2021;13(6):3411.
• 21. Marventano S., Vetrani C., Vitale M., et al.: Whole grain intake and glycaemic control in healthy subjects: a systematic review and meta-analysis of randomized controlled trials. Nutrients 2017;9:769.
• 22. Miller K.B.: Review of whole grain and dietary fiber recommendations and intake levels in different countries. Nutr Rev. 2020;1(78):29-36.
• 23. Mørkedal B., Romundstad P. R., Vatten L. J.: Informativeness of indices of blood pressure, obesity and serum lipids in relation to ischaemic heart disease mortality: the HUNT-II study. European Journal of Epidemiology 2011;26(6):457–461.
• 24. Muchlinski M. N., Snodgrass J. J., Terranova C. J.: Muscle mass scaling in primates: An energetic and ecological perspective. Am J Primatol 2012;74:395-407.
• 25. Nuttall F. Q.: Body Mass Index, Obesity, BMI, and Health A Critical Review. Nutrition Today 2015;50(3):117-128.
• 26. Pol K., Christensen R., Bartels E. M., Raben A., Tetens I., Kristensen M.: Whole grain and body weight changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies. Am J Clin Nutr. 2013;98(4):872-884.
• 27. Pomeroy E., Macintosh A., Wells J. C. K., Cole T. J., Stock J. T.: Relationship between body mass, lean mass, fat mass, and limb bone cross-sectional geometry: Implications for estimating body mass and physique from the skeleton. Am J Phys Anthropol. 2018;166(1):56-69.
• 28. Pontzer H, Brown MH, Raichlen DA, Dunsworth H, Hare B, Walker K, Luke A, Dugas LR, Durazo-Arvizu R, Schoeller D, Plange-Rhule J, Bovet P, Forrester TE, Lambert EV, Thompson ME, Shumaker RW, Ross SR. Metabolic acceleration and the evolution of human brain size and life history. Nature. 2016 May 19;533(7603):390-392. doi: 10.1038/nature17654.
• 29. Popa M. E., Ungureanu E. L., Mitelut A. C., Popa E. E., Jurcoane A.: Chapter 15 - Consumer preferences and expectations. In: Galanakis Ch. M. (ed.), Trends in Wheat and Bread Making. Academic Press, 2021.
• 30. Reynolds A, Mann J, Cummings J, Winter N, Mete E, Te Morenga L.: Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. Lancet. 2019 Feb 2;393(10170):434-445. doi: 10.1016/ S0140-6736(18)31809-9.
• 31. Rutten E. P. A., Calverley P. M., Casaburi R., Agusti A., Bakke P., Celli B., Coxson H. O., Crim C., Lomas D.A., Macnee W. et al.: Changes in body composition in patients with chronic obstructive pulmonary disease: do they influence patient-related outcomes? Ann Nutr Metab. 2013;63(3):239–47.
• 32. Serra-Majem L., Bautista-Castaño I.: Relationship between bread and obesity. Br J Nutr. 2015;113 Suppl 2:S29-35.
• 33. Shewry P.R., Hey S.J.: The contribution of wheat to human diet and health. Food Energy Secur. 2015;4:178–202.
• 34. Schols A. M., Ferreira I. M., Franssen F. M., et al.: Nutritional assessment and therapy in COPD: a European Respiratory Society statement. Eur Respir J. 2014;44:1504–1520.
• 35. Tchernof A., Despres J. P.: Pathophysiology of human visceral obesity: an update. Physiol Rev. 2013;93(1):359–404.
• 36. Türker S., Ertaş N., Demir M.K.: A Look at Grain Products and Halal Food. In International 2nd Halal and Healthy Food Congress, Konya, Turkey, 2013.
• 37. Wells J. C. K.: The evolutionary biology of human body fatness: Thrift and control. In: Cambridge: Cambridge University Press 2010.
• 38. World Health Organization. Waist Circumference and Waist–Hip Ratio, Report of a WHO Expert Consultation (PDF). WHO, 2008.
• 39. World Health Organization. Obesity and overweight. Fact Sheet no. 311.WHO, January 2015.
• 40. Yusuf S., Hawken S., Ounpuu S., Bautista L., Franzosi M. G., Commerford P., Lang C.C., Rumboldt Z., Onen C. L., Lisheng L., Tanomsup S., Wangai P., Razak F., Sharma A. M., Anand S. S.: Obesity and the risk of myocardial infarction in 27,000 participants from 52 countries: a case-control study. Lancet 2005;366(9497):1640–1649.
• 41. Zihlman A. L., Bolter D. R.: Body composition in Pan paniscus compared with Homo sapiens has implications for changes during human evolution. Proc Natl Acad Sci U S A. 2015 Jun 16;112(24):7466-71. doi: 10.1073/pnas.1505071112. Epub 2015 Jun 1.

Identyfikatory

DOI

10.32394/rpzh.2023.0278