Zhao Xiaoguang, Tsujimoto Takehiko, Kim Bokun, Katayama Yasutomi, Ogiso Kazuyuki, Takenaka Mutsumi, Tanaka Kiyoji
Researcher, Research Academy of Grand Health, Faculty of Sports Science, Ningbo University, Zhejiang, China.
Lecturer, Faculty of Human Sciences, Shimane University, Shimane, Japan.
J Foot Ankle Surg. 2018 Mar-Apr;57(2):281-284. doi: 10.1053/j.jfas.2017.09.010. Epub 2017 Dec 25.
Obesity is considered a major influential factor of foot structure and function. It has been reported to result in detrimental alterations of foot structure indicators and a decrease in muscle strength, which can lower the quality of life and increase the morbidity of obesity. The purpose of the present study was to determine the effect of weight reduction on foot structure and the strength of the muscles that move the ankle in obese adults. A total of 33 obese Japanese participants (mean body mass index 28.49 ± 2.87 kg/m) without an exercise habit participated in a 12-week dietary modification program. Their foot structure indicators were measured using a 3-dimensional foot scanner, and the strength of the muscles that move the ankle was assessed using a dynamometer. After the dietary modification, the mean body weight reduction was 7.49 ± 4.10 kg (9.38%; 77.82 ± 13.26 kg before and 70.33 ± 11.37 kg after; p <.001). The wide foot indicators, including the forefoot girth, rearfoot width, and instep girth, had decreased significantly (p <.05), and the decreases correlated positively with the weight reduction. Regarding the strength of the muscles that move the ankle, except for dorsiflexion, all the measured peak torque values per body weight had increased significantly (p <.01). These results suggest that the weight reduction induced by a 12-week dietary modification results in thinner feet and increased strength of the muscles that move the ankle.
肥胖被认为是影响足部结构和功能的主要因素。据报道，肥胖会导致足部结构指标的有害改变以及肌肉力量下降，进而降低生活质量并增加肥胖的发病率。本研究的目的是确定体重减轻对肥胖成年人足部结构以及踝关节活动肌肉力量的影响。共有33名无运动习惯的肥胖日本参与者（平均体重指数28.49±2.87kg/m²）参加了为期12周的饮食调整计划。使用三维足部扫描仪测量他们的足部结构指标，并用测力计评估踝关节活动肌肉的力量。饮食调整后，平均体重减轻了7.49±4.10kg（9.38%；调整前为77.82±13.26kg，调整后为70.33±11.37kg；p<0.001）。包括前脚掌周长、后脚掌宽度和脚背周长在内的宽足指标显著下降（p<0.05），且下降幅度与体重减轻呈正相关。关于踝关节活动肌肉的力量，除背屈外，所有按体重计算的测量峰值扭矩值均显著增加（p<0.01）。这些结果表明，为期12周的饮食调整所导致的体重减轻会使足部变瘦，并增加踝关节活动肌肉的力量。
