Rakhmanov R S, Istomin A V, Narutdinov D A, Kropachev V Iu
Vopr Pitan. 2014;83(5):64-71.
The efficiency of the usage of natural low caloric concentrated protein-vegetable food product (LCCF) by 23 persons with excess body weight at the age of 30-44 years (the 1st group) and 30 hypertensive patients at remission stage and overweight at age 45-59 years old (the 2nd group) has been assessed. According to energy expenditure, all examined male persons were classified to II group of physical activity: PhysicalActivity Coefficient (PAC) was 1,35±0,14 and 1,34±0,22 respectively. As for dietary intake, authors revealed an excess of protein (up to 20,1%), fat (up to 17,2%) and daily caloric content over daily energy expenditure that led to an increase of body weight along with metabolic and liver function disorders. Initially, body mass index (BMI) was 29,9±0,6 kg/m2 in the 1st group and 36,2±0,4 kg/m2 in the 2nd group. LCCFP was administrated to persons in studied groups and consisted of fat-free curd, egg white, rye bran, dried apricots, laminaria, leaves of green tea and cowberry. The product was made by cryogenic technology. LCCFP (35 g) was administrated two times per day instead of breakfast and supper during 15 days. Protein content in 1 portion of LCCFP was 5.2 g, fats -3.8 g, carbohydrates - 16.8 g; energy value - 122 kcal. The decrease of daily caloric content was 1225,5 kilocalories (kcal) in the 1st group and 1071,3 kcal in the 2nd group duringperiod of LCCFP administration; the energy value of the diet amounted to an average of 1420 and 1560 kcal per day. During the study, authors found serum protein indices were constant, but revealed the decrease of the level of glucose (by 15,3-18%), cholesterol (18,8-19%), low density lipoprotein cholesterol (13,9-15,8%), triglycerides (20-26,3%) and alanine aminotransferase (39,7-41,4%) and asparagine aminotransferase (40,6-40,7%) activity. This provided evidence of positive influence of the natural protein-vegetable LCCFP on fat and carbohydrate metabolisms as well as liver function. Also, the decrease of atherogenicity index (1,45-1,5 units) gave evidence of effectiveness of used method. The decrease of systolic arterial pressure (by 12,9%) and diastolic arterialpressure (by 20,7%) in patients with hypertension at remission stage and body weightprovided evidence of positive influence of caloric content decrease due to LCCFP administration on function of cardiovascular system in this category of examined persons.
对23名年龄在30 - 44岁的超重者（第一组）和30名处于缓解期且超重的45 - 59岁高血压患者（第二组）使用天然低热量浓缩蛋白 - 蔬菜食品（LCCF）的效率进行了评估。根据能量消耗情况，所有接受检查的男性均被归类为体力活动II组：体力活动系数（PAC）分别为1.35±0.14和1.34±0.22。在饮食摄入方面，作者发现蛋白质（高达20.1%）、脂肪（高达17.2%）过量，且每日热量摄入超过每日能量消耗，这导致体重增加以及代谢和肝功能紊乱。最初，第一组的体重指数（BMI）为29.9±0.6kg/m²，第二组为36.2±0.4kg/m²。向研究组的人员提供了LCCFP，其由无脂凝乳、蛋清、黑麦麸、干杏、海带、绿茶叶和越橘组成。该产品采用低温技术制成。在15天内，每天两次，每次给予LCCFP（35克）替代早餐和晚餐。1份LCCFP中的蛋白质含量为5.2克，脂肪 - 3.8克，碳水化合物 - 16.8克；能量值 - 122千卡。在给予LCCFP期间，第一组每日热量摄入减少了1225.5千卡，第二组减少了1071.3千卡；饮食的能量值平均为每天1420千卡和1560千卡。在研究过程中，作者发现血清蛋白指标保持不变，但发现葡萄糖水平（下降15.3 - 18%）、胆固醇（下降18.8 - 19%）、低密度脂蛋白胆固醇（下降13.9 - 15.8%）、甘油三酯（下降20 - 26.3%）以及丙氨酸转氨酶（下降39.7 - 41.4%）和天冬氨酸转氨酶（下降40.6 - 40.7%）活性降低。这证明了天然蛋白 - 蔬菜LCCFP对脂肪和碳水化合物代谢以及肝功能有积极影响。此外，致动脉粥样硬化指数下降（1.45 - 1.5个单位）证明了所采用方法的有效性。处于缓解期且超重的高血压患者的收缩压（下降12.9%）和舒张压（下降20.7%）下降，证明了由于给予LCCFP导致热量摄入减少对这类受检者心血管系统功能有积极影响。
