IMPACT OF DIETS RICH IN WHOLE GRAINS AND FRUITS AND VEGETABLES ON CARDIOVASCULAR RISK FACTORS IN OVERWEIGHT AND OBESE WOMEN: A RANDOMIZED CLINICAL FEEDING TRIAL

Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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INC15_191

تاریخ نمایه سازی: 30 دی 1397

Abstract:

Background and Aim: Previous interventions have reported desirable effects of diets rich in whole grains or rich in fruits and vegetables on cardiovascular disease (CVD) risk factors and weight management. However, data are lacking regarding the effect of these fiber sources separately. The aim of this randomized clinical feeding trial was to investigate the effects of fiber-rich diets with different sources of fiber (fruits, vegetables, and whole grains) on weight loss and CVD risk factors in overweight and obese women.Methods: Overweight and obese women (N = 75) were randomized to one of three weight loss diets that were rich in whole grains, fruits and vegetables, or both for 10 weeks. Body weight, waist circumference, and risk factors of CVD were examined at baseline and 10 weeks.Results: The reductions in weight (p = 0.03), waist circumference (p = 0.001), systolic blood pressure (p = 0.04), fasting blood sugar (p = 0.03), and triglycerides (p = 0.001) were higher in the whole grains group compared with the fruits and vegetables group or the combination diet group. Also, the whole grain group had a greater increase (p = 0.01) in high-density lipoprotein cholesterol compared to the other groups. The change in diastolic blood pressure and low-density lipoprotein cholesterol was not different among the three diet groups. Conclusion: A weight loss diet rich in whole grains may have a more beneficial effect on CVD risk factors than diets rich in fruits and vegetables or a combination of whole grains and fruits and vegetables

Authors

Somaye Fatahi

Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran;

Elnaz Daneshzad

Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran;

Hamed Kord-Varkaneh

Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran;

Leila Azadbakht

Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran;