Association of vegan diet with RMR, body composition and oxidative stress

• Autorzy: Nadimi H. , Yousefinejad A. , Djazayery A. , Hosseini M. , Hosseini S.
• Języki publikacji: EN

Abstrakty

EN

Background. There is increasing evidence to suggest that a vegetarian diet low in fat and high in complex carbohydrates offers the potential for decreasing the risk of chronie disease. However, there is little information about the effect of vegetarian diets on resting metabolic rate (RMR). The objective of this study was to determine the association of vegan diet with RMR and body composition and oxidative stress. Material and methodology. This research is a cross-sectional descriptive analytic study in which two groups of vegetarians and non vegetarians were compared. RMR was determined by indirect calorimetry, the amount of body fat mass (FM), the percentage of free fat mass (FFM), the markers of oxidative stress (MAD), poteins (PCO) and total anti-oxidatant capacity were measured in 20 vegetarians and 20 non-vegetarians. The two groups were matched with regard to body mass index, sex and menstrual cycle. Energy and macronutrient intakes were determined using a 3-day food record and body composition was determined by bioelectric impedance. Results. VEG reported a lower relative intake of protein (40.45 ±19.41 g, 56.96 ±11.94 g, p = 0.04), whereas no differences were observed in daily energy, carbohydrate or fat intakes and body composition. NVEG exhibited a higher absolute RMR (1354.7 ±192.6, 1569.10 ±348.24 Kcal/24 h, p = 0.02). PCO plasma density was seen significantly higher among non-vegetarians (1.09 ±3.6, 0.81 ±0.42, p = 0.02). No significant differences were seen in plasma density of TAC between two groups and MAD was higher amoung vegetarians. Conclusion. These results suggest that the lower RMR observed in VEG is partially mediated by differences in dietary macronutrient composition.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2013
• Tom: 12
• Numer: 3
• Opis fizyczny: p.311-317,ref.

Twórcy

autor

Nadimi H.

• International Branch, Tehran University of Medical Sciences, Tehran, Iran

autor

Yousefinejad A.

• Department of Nutrition and Biochemistry, Tehran University of Medical Sciences, Tehran, Iran

autor

Djazayery A.

• Department of Nutrition and Biochemistry, Tehran University of Medical Sciences, Tehran, Iran

autor

Hosseini M.

• Department of Epidemiology, Tehran University of Medical Sciences, Tehran, Iran

autor

Hosseini S.

• Department of Nutrition and Biochemistry, Tehran University of Medical Sciences, Tehran, Iran
• Endocrinology and Metabolism Research Center, Tehran University of Medical Sciences, Tehran, Iran

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