Stretching and Multicomponent Training to Functional Capacities of Older Women: A Randomized Study.

BACKGROUND AND PURPOSE: The real benefits of stretching when used as training for the older adult population and for developing other physical capacities are still uncertain. Thus, the objective of the present work is to investigate the effects of stretching training combined with multi-component training on the physical capacities of physically inactive older women. METHODS: Women aged 60 to 70 years were randomized into three groups: multicomponent training (MT), multicomponent training combined with flexibility training (CT), and control group (CG). Both training interventions were carried out for 14 weeks, with two weekly sessions. Participants were assessed for agility, muscle strength (sitting and standing and elbow flexion/extension), and cardiorespiratory fitness (6-min walk). RESULTS AND DISCUSSION: Multicomponent training with flexibility presented a very large effect on the variables of strength, agility, and aerobic fitness, while multicomponent training had a medium effect on agility and a large and very large effect on muscle strength variables. This is the first study in the literature to analyze the effect of flexibility training, associated with multicomponent training, on other physical capacities. CONCLUSIONS: The results of the current study suggest that adding flexibility training to a multicomponent training program generates additional benefits to the development of other physical capacities.

Health aspects of active bodybuilders: monitoring by multidisciplinary team / Aspectos de salud de los culturistas activos: seguimiento por un equipo multidisciplinario / Aspectos de saúde de fisiculturistas ativos: acompanhamento por equipe multidisciplinar

ABSTRACT Preparation in bodybuilding involves high-intensity workouts and drastic feeding strategies. Little is known about health risks. Athletes (n=510, 59.8% male) were evaluated about health aspects, anthropometry, and blood pressure (BP). Chronic diseases were reported by 6,6%, but 88.9% of them did not treat; 1.9% reported hypertension, with 15.7% having high BP; and 52.5% reported the use of prohibited drugs in the last 6 months. Body mass index was 26.2±2.5 for man and 22.3±2.2 Kg/m2 for woman. Men had lower monitoring than women by physical education professionals, nutritionists, and physicians (p<0.01). Athletes are exposed to health risks factors such as lack of knowledge about diseases, high use of prohibited substances and less monitoring by professionals among men.

Resumo A preparação para o fisiculturismo inclui exercícios de alta intensidade e estratégias alimentares drásticas. Pouco se sabe sobre os riscos à saúde. Atletas (n=510, 59,8% homens) foram avaliados quanto à saúde, antropometria e pressão arterial (PA). Doenças crônicas foram relatadas por 6,6% (88,9% não tratadas); 1,9% relataram hipertensão, mas 15,7% tinham PA elevada; e 52,5% relataram uso de drogas proibidas nos últimos 6 meses. O índice de massa corporal foi 26,2±2,5 para homens e 22,3±2,2 kg/m2 para mulheres. Os homens tiveram menor acompanhamento por profissionais de educação física, nutricionistas e médicos (p <0,01). Os atletas estão expostos a riscos à saúde, como desconhecimento de doenças, alto uso de substâncias proibidas e menor monitorização profissional dos homens.

RESUMEN La preparación en el culturismo incluye ejercicios de alta intensidad y estrategias de alimentación drásticas. Se sabe poco sobre los riesgos para la salud. Los deportistas (n=510, 59,8% hombres) fueron evaluados cuanto a la salud, antropometría y presión arterial (PA). Las enfermedades crónicas fueron reportadas por 6,6% (88,9% no tratavam); 1,9% informó hipertensión, pero 15,7% tenía PA alta; y 52,5% informó el uso de drogas prohibidas en 6 meses. El índice de masa fue 26,2±2,5 para el hombre y 22,3±2,2 kg/m2 para la mujer. Los hombres tuvieron menor seguimiento por profesionales de educación física, nutricionistas y médicos (p<0,01). Los deportistas están expuestos a riesgos para la salud como el desconocimiento de las enfermidades y el alto uso de sustancias prohibidas.

Lazer e qualidade de vida na percepção de indivíduos com lesão da medula espinal traumática / Leisure and quality of life in the perception of individuals with traumatic spinal cord injury

Este estudo teve por objetivo investigar as atividades de lazer e a percepção de qualidade de vida de indivíduos com lesão medular. Foi realizado um estudo analítico observacional (quali-quantitativo), com oito participantes. Foram aplicados o questionário sociodemográfico e o World Health Organization Quality of Life Instrument ­ Physical Disabilities (WHOQOL-DIS-PD) e uma entrevista semiestruturada. Para a análise dos dados foram utilizados software MAXQDA e os testes de Friedman e Wilcoxon (p<0,05). Observou-se significância estatística entre os domínios de QV da amostra total (p=0,017), entre os indivíduos com até 40 anos de idade (p=0,025) e entre os participantes com até 11 anos de lesão (p=0,002). A principal atividade de lazer identificada foi assistir televisão. Diante disso, pôde-se concluir que os indivíduos com lesão medular apresentaram uma boa QV, apesar de apresentarem restrição em suas atividades de lazer.

This study aimed to assess the QOL of individuals with spinal cord injury and to identify their leisure activities. An observational analytical study (qualiquantitative) was carried out, with 8 participants. The socio demographic questionnaire and the World Health Organization Quality of Life Instrument - Physical Disabilities (WHOQOL-DIS-PD) were applied, in addition to a semi-structured interview. For data analysis, MAXQDA software and Friedman and Wilcoxon tests (p <0.05) were used. There was statistical significance between the QOL domains of the total sample (p = 0.017), between individuals up to 40 years of age (p = 0.025) and among participants with up to 11 years of injury (p = 0.002). The main leisure activity identified was watching television. Therefore, it could be concluded that individuals with spinal cord injury had a good QOL, despite having restrictions on their leisure activities.

Salt Preference is Linked to Hypertension and not to Aging.

BACKGROUND: Seasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning. OBJECTIVES: The aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive and normotensive, young and older outpatients. METHODS: Outpatients (n = 118) were classified in four groups: older hypertensive subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive individuals (ON) (n = 28), and young normotensive (YN) (n = 33). First, volunteers random tasted bread samples with three different salt concentrations. After two weeks, they tasted the same types of breads, with seasoning added in all. Blood pressure (BP), 24-hour urinary sodium and potassium excretion (UNaV, UKV) were measured twice. Analysis: Fisher exact test, McNamer's test and ANCOVA. Statistical significance: p < 0.05. RESULTS: Systolic BP, UNaV, and UKV were greater in HO and HY and they had a higher preference for saltier samples than normotensive groups (HO: 71.9%, HY: 56% vs. NO: 25%, NY; 6%, p<0.01). With oregano, hypertensive individuals preferred smaller concentrations of salt, with reduced choice for saltier samples (HO: 71.9% to 21.9%, and HY: 56% to 16%, p = 0.02), NO preferred the lowest salt concentration sample (53.6% vs. 14.3%, p < 0.01), and NY further increased the preference for the lowest one (63.6% vs. 39.4%, p = 0.03). CONCLUSIONS: Older and younger hypertensive individuals prefer and consume more salt than normotensive ones, and the seasoned bread induced all groups to choose food with less salt. Salt preference is linked to hypertension and not to aging in outpatients.

Salt Preference is Linked to Hypertension and not to Aging / A Preferência ao Sal está Relacionada à Hipertensão e não ao Envelhecimento

Abstract Background: Seasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning. Objectives: The aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive and normotensive, young and older outpatients. Methods: Outpatients (n = 118) were classified in four groups: older hypertensive subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive individuals (ON) (n = 28), and young normotensive (YN) (n = 33). First, volunteers random tasted bread samples with three different salt concentrations. After two weeks, they tasted the same types of breads, with seasoning added in all. Blood pressure (BP), 24-hour urinary sodium and potassium excretion (UNaV, UKV) were measured twice. Analysis: Fisher exact test, McNamer's test and ANCOVA. Statistical significance: p < 0.05. Results: Systolic BP, UNaV, and UKV were greater in HO and HY and they had a higher preference for saltier samples than normotensive groups (HO: 71.9%, HY: 56% vs. NO: 25%, NY; 6%, p<0.01). With oregano, hypertensive individuals preferred smaller concentrations of salt, with reduced choice for saltier samples (HO: 71.9% to 21.9%, and HY: 56% to 16%, p = 0.02), NO preferred the lowest salt concentration sample (53.6% vs. 14.3%, p < 0.01), and NY further increased the preference for the lowest one (63.6% vs. 39.4%, p = 0.03). Conclusions: Older and younger hypertensive individuals prefer and consume more salt than normotensive ones, and the seasoned bread induced all groups to choose food with less salt. Salt preference is linked to hypertension and not to aging in outpatients.

Resumo Fundamento: Adicionar temperos aos alimentos é umas das estratégias recomendadas para diminuir a quantidade de sal nos alimentos. No entanto, poucos estudos investigaram alterações na preferência ao sal através do uso de temperos. Objetivos: O objetivo deste estudo foi comparar a preferência pelo pão salgado, e até que ponto o uso de temperos pode alterar as preferências dos indivíduos hipertensos e normotensos, pacientes ambulatoriais jovens e idosos. Métodos: Os pacientes ambulatoriais (n = 118) foram classificados em quatro grupos: idosos com hipertensão (IH) (n = 32), jovens hipertensos (JH) (n = 25); indivíduos idosos normotensos (IN) (n = 28), e jovens normotensos (JN) (n = 33). Primeiro, os voluntários provaram amostras aleatórias de pão com três diferentes concentrações de sal. Após duas semanas, eles provaram os mesmos tipos de pão, porém acrescidos de temperos. A pressão arterial (PA), e a excreção urinária de sódio e potássio de 24 horas (UNaV, UKV) foram medidas duas vezes. Análise: Teste exato de Fisher, teste de McNemar e teste ANCOVA. Significância estatística: p < 0,05. Resultados: A PA sistólica e a excreção urinária de sódio e potássio foram maiores nos grupos IH e JH, e eles tiveram maior preferência por amostras mais salgadas quando comparados com os grupos de normotensos (IH: 71,9%, JH: 56% vs. IN: 25%, JN; 6%, p < 0,01). Quando o orégano foi adicionado, a preferência dos indivíduos hipertensos foi pelas amostras com menores concentrações de sal, com uma diminuição da escolha por amostras mais salgadas (IH: 71,9% a 21,9%, e JH: 56% a 16%, p = 0,02); o grupo IN preferiu a amostra com a concentração de sal mais baixa (53,6% vs. 14,3%, p < 0,01) e no grupo JN aumentou ainda mais o número de indivíduos com preferência pela amostra com concentrações mais baixas de sal (63,6% vs. 39,4%, p = 0,03). Conclusões: Os idosos e jovens hipertensos preferem e consomem mais sal do que os normotensos, e o pão adicionado de tempero ajudou todos os grupos a escolher alimentos menos salgados. A preferência ao sal está ligada à hipertensão e não à idade nos pacientes ambulatoriais.

Salt preferences of normotensive and hypertensive older individuals.

The aim of this study was to evaluate the preference for salt in hypertensive and normotensive older individuals. Hypertensive (group 1: n=32, aged 73.7±6.3 years) or normotensive patients (group 2: n=26, aged 71.5±8.0 years) were submitted to a test to determine their preference for bread samples with different salt concentrations: 1.5%, 2.0% (usual concentration), and 2.7%, and were reevaluated 2 weeks later using the same salt concentrations, but with the addition of oregano. Twenty-four-hour urinary sodium excretion (UNaV), blood pressure (BP), and body mass index (BMI) were obtained. Systolic BP, BMI, and UNaV were higher in group 1. In the first analysis, group 1 showed greater preference for the saltiest sample (P=.001). Comparing the first evaluation and the second, a greater preference for less salty samples was observed in both groups (P<.01). Hypertensive older patients consumed more salt and showed a greater salt preference than the normotensive patients. The use of the spice reduced the preference for salt in both groups.