A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects.
Background: The nutritional composition of the dietary intake could produce specific effects on metabolic variables and inflammatory marker concentrations. This study assessed the effects of two hypocaloric diets (legume-restricted- vs. legume-based diet) on metabolic and inflammatory changes, accom...
| Publicado en: | European Journal of Nutrition Vol. 50; no. 1; pp. 61 - 70 |
|---|---|
| Autores principales: | , , , |
| Formato: | research tables/charts randomized controlled trial Journal Article |
| Publicado: |
Springer Nature
Feb2011
|
| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=104826310&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 104826310 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Feb2011 vid: 50 iid: 1 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 104826310 58041753 10.1007/s00394-010-0115-x NLM20499072 104826310 ppf: 61 ppct: 9 formats: fmt: @attributes: type: P tig: atl: A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. aug: au: Hermsdorff, Helen Zulet, M. Abete, Itziar Martínez, J. affil: Department of Nutrition, Food Science, Physiology and Toxicology, University of Navarra, C/ Irunlarrea, 1 31008 Pamplona Spain sug: subj: Human Funding Source Spain ab: Background: The nutritional composition of the dietary intake could produce specific effects on metabolic variables and inflammatory marker concentrations. This study assessed the effects of two hypocaloric diets (legume-restricted- vs. legume-based diet) on metabolic and inflammatory changes, accompanying weight loss. Methods: Thirty obese subjects (17 M/13F; BMI: 32.5 ± 4.5 kg/m; 36 ± 8 years) were randomly assigned to one of the following hypocaloric treatments (8 weeks): Calorie-restricted legume-free diet (Control: C-diet) or calorie-restricted legume-based diet (L-diet), prescribing 4 weekly different cooked-servings (160-235 g) of lentils, chickpeas, peas or beans. Body composition, blood pressure (BP), blood biochemical and inflammatory marker concentrations as well as dietary intake were measured at baseline and after the nutritional intervention. Results: The L-diet achieved a greater body weight loss, when compared to the C-diet (−7.8 ± 2.9% vs. −5.3 ± 2.7%; p = 0.024). Total and LDL cholesterol levels and systolic BP were improved only when consuming the L-diet ( p < 0.05). L-diet also resulted in a significant higher reduction in C-reactive protein (CRP) and complement C3 (C3) concentrations ( p < 0.05), compared to baseline and C-diet values. Interestingly, the reduction in the concentrations of CRP and C3 remained significantly higher to L-diet group, after adjusting by weight loss ( p < 0.05). In addition, the reduction (%) in CRP concentrations was positively associated with decreases (%) in systolic BP and total cholesterol concentration specifically in the L-diet group, independent from weight loss ( p < 0.05). Conclusion: The consumption of legumes (4 servings/week) within a hypocaloric diet resulted in a specific reduction in proinflammatory markers, such as CRP and C3 and a clinically significant improvement of some metabolic features (lipid profile and BP) in overweight/ obese subjects, which were in some cases independent from weight loss. pubtype: Academic Journal doctype: research tables/charts randomized controlled trial Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
|---|