6周食用面包制品对女性选定的人类参数变化的影响
Petra Lenártová1, Martina Gažarová1
1Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Nutrition and Genomics, Nitra, Slovakia.
Roczniki Panstwowego Zakladu Higieny
|December 20, 2023
概括
妇女每天食用面包制品六周,导致脂肪质量和内脏脂肪面积发生显著变化. 这些影响甚至持续了两个月,突出显示了面包制品对身体成分的影响.
科学领域:
- 营养科学 营养科学
- 人体生理学 人体生理学
- 饮食研究 饮食研究
背景情况:
- 消费者的饮食习惯显著影响食物消费模式.
- 面包产品消费者的关键因素包括新鲜度,味道,价格,耐用性,成分和来源.
研究的目的:
- 监测斯洛伐克健康的成年女性人体特征的变化.
- 为了评估6周的面包产品消费干预措施对身体组成的影响.
主要方法:
- 一项涉及78名健康成年女性的研究分为质,无质,全谷物和对照组.
- 参与者每天消耗150-200克的面包制品,持续6周.
- 使用生物电阻分析 (InBody 720) 测量身体成分.
主要成果:
- 在6周后,观察到脂肪质量 (FM) 的统计学显著下降 (P<0.01).
- 内脏脂肪区域 (VFA) 显示出显著的增加趋势,在6周 (P<0.01) 和2个月 (P<0.05) 后显著.
- 无脂肪质量 (FFM) 和体重略有增加,但不显著.
结论:
- 面包产品的消费,无论类型 (质,无质,全谷物),都会影响人体成分,特别是增加内脏脂肪面积.
- 在6周的干预后,观察到脂肪质量和内脏脂肪区域的显著变化.
- 在整个研究过程中,腰与部比 (WHR) 没有显著变化.
关键词:
美国的FFMFFMFFM这里是FM FM FM FM.这是VFA的VFA.人类测量参数 人类测量参数面包制品 面包制品 面包制品没有脂肪的自由质量.脂肪质量 脂肪质量内脏脂肪区域的内脏脂肪区域.更多相关视频
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