Rodríguez-Navarrete G, Sánchez-Oliver A, López-González B, Pérez de la Cruz A, Manzano Romero B, Planells del Pozo E
Departamento de Fisiología, Facultad de Farmacia, Universidad de Granada, Granada, España.
Nutr Hosp. 2012 Mar-Apr;27(2):606-11. doi: 10.1590/S0212-16112012000200038.
Few studies have evaluated the efficacy and reliability of weight loss-focussed prepared food dishes in obese post-menopausal women.
To compare the efficacy of a weight loss programme based on a balanced hypocaloric diet using prepared dishes* with that of a similar programme based on standard commercially available foods and with a non-intervened control group. A further aim was to evaluate the subjectivity of participants in the preparation of the diet-adjusted dishes based on usually consumed products.
Obese post-menopausal women aged between 55 and 65 years.
Controlled longitudinal interventional study.
The sample of 75 female volunteers were divided into three groups of 25 women: a control group, who continued to consume their usual non-dietary adjusted meals (CG), an intervened group, treated with a diet adjusted to their individual requirements and based on standard commercially available food (SG), and another intervened group, treated with a similarly adjusted diet but based on prepared dishes (PG). Data were gathered on anthropometric variables, consumption habits and physical activity levels, and clinical-nutritional controls were conducted at the start and every two weeks to the end of the 8-week study in order to evaluate biochemical changes.
The weight loss was slightly higher in the prepared-dishes group (PG) than in the standard food diet group (SG), but the difference was not statistically significant, whereas it was considerably higher in both groups than in the non-dietary adjusted control group (CG) and this difference was highly significant (losses of 7.60 kg in PG and 7.01 kg in SG versus 2.10 kg in CG (p < 0.01). However, the PG showed a significantly higher (p < 0.01) loss of fatty mass and abdominal circumference versus the SG women.
More weight was lost by the two groups treated with a diet based on prepared dishes or usual food items in comparison to untreated controls, but the diet based on prepared dishes obtained more reliable and higher quality outcomes, achieving a positive change at fatty compartment level and in the abdominal circumference.
很少有研究评估以减肥为重点的预制食品菜肴对肥胖绝经后女性的疗效和可靠性。
比较基于均衡低热量预制菜肴饮食的减肥计划与基于标准市售食品的类似计划以及非干预对照组的疗效。另一个目的是评估参与者对基于通常食用产品的饮食调整菜肴的主观感受。
年龄在55至65岁之间的肥胖绝经后女性。
对照纵向干预研究。
75名女性志愿者样本被分为三组，每组25名女性：一个对照组，继续食用其通常的非饮食调整餐食（CG）；一个干预组，接受根据其个人需求调整的、基于标准市售食品的饮食治疗（SG）；另一个干预组，接受类似调整的饮食治疗，但基于预制菜肴（PG）。收集人体测量变量、消费习惯和身体活动水平的数据，并在8周研究开始时和每两周进行一次临床营养对照，直至研究结束，以评估生化变化。
预制菜肴组（PG）的体重减轻略高于标准食品饮食组（SG），但差异无统计学意义，而两组的体重减轻均显著高于非饮食调整对照组（CG），且差异极显著（PG组减轻7.60千克，SG组减轻7.01千克，而CG组减轻2.10千克（p < 0.01）。然而，与SG组女性相比，PG组的脂肪量和腹围损失显著更高（p < 0.01）。
与未治疗的对照组相比，接受基于预制菜肴或普通食品的饮食治疗的两组体重减轻更多，但基于预制菜肴的饮食获得了更可靠和更高质量的结果，在脂肪部位水平和腹围方面实现了积极变化。
