Unit:
Κατεύθυνση Σακχαρώδης Διαβήτης και ΠαχυσαρκίαLibrary of the School of Health Sciences
Author:
Manolakou Zoi-Polytimi
Supervisors info:
Αλέξανδρος Κόκκινος, Καθηγητής, Ιατρική Σχολή, ΕΚΠΑ
Νικόλαος Τεντολούρης, Καθηγητής, Ιατρική Σχολή, ΕΚΠΑ
Βάιος Καραθάνος, Καθηγητής, Τμήμα Επιστήμης Διατολογίας-Διατροφής, Χαροκόπειο Πανεπιστήμιο
Original Title:
Επίδραση χορήγησης σνακ δημητριακών εμπλουτισμένου με πρωτεΐνες φυτικής προέλευσης παράλληλα με υποθερμιδική δίαιτα στην απώλεια βάρους γυναικών με υπέρβαρο/παχυσαρκία
Translated title:
Effect of consumption of a cereal snack enriched with plant-based proteins alongside an energy restrictive dietary plan on weight loss in women with overweight/obesity
Summary:
Introduction: Obesity and overweight are among the greatest public health challenges worldwide. Functional foods are being studied in the nutritional approach to weight management. Biscuits are a popular snack that could be used as an effective vehicle for enrichment with ingredients with functional properties, such as plant proteins.
Aim: To investigate the effect of regularly consuming a wheat biscuit enriched with legume flour in the context of a calorie-restricted dietary pattern, on weight loss and biochemical markers in women of reproductive age with overweight/obesity.
Methodology: Thirty apparently healthy women (mean age 38±7 years), with a mean body mass index BMI=29.8±3.53 kg/m2, participated in a 12-week randomized controlled clinical trial. They followed a restrictive diet plan and consumed 80 g of either conventional wheat biscuit (CB) or an isocaloric legume-enriched wheat biscuit (LB) daily. At the baseline and the end of the dietary intervention, the volunteers underwent anthropometric and biochemical measurements, in order to determine possible differences.
Results: After 12 weeks, reduction in body weight, fat mass, waist and hip circumference was observed in both groups (p<0.05), which did not differ between them. A significantly greater reduction in carbohydrate, fat and energy intake was observed in the LB group compared to the CB group (p<0.05). Biochemical markers did not differ between the groups and did not alter at the end of the intervention in either group (p>0.05).
Conclusion: The functional biscuit contributed to better adherence of participants to the dietary regimen for weight loss and reduction in total daily energy intake.
Main subject category:
Health Sciences
Keywords:
Οbesity, Weight loss, Legume flour, Plant-based proteins, Functional biscuit
Number of references:
136
File:
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Μanolakou_ Zoi Polytimi_MSc.pdf
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