Modulation of Lipid Profile and Lipoprotein Subfractions in Overweight/Obese Women at Risk of Cardiovascular Diseases through the Consumption of Apple/Berry Juice.

Polyphenol-rich foods protect the cellular systems of the human body from oxidative damage, thereby reducing the risk of chronic diseases such as cardiovascular disease (CVD). We investigated the effect of phenolic-rich apple/berry juice (chokeberry, blueberry, and cranberry) on lipidemic profiles in overweight/obese women. The 6 week single-arm pre-post intervention study involved 20 women (mean age 52.95 ± 5.8 years, body mass index ≥25 kg/m2, and ≥1 CVD risk factors) consuming 300 mL/day of the apple/berry juice. Lipid profile, low-density lipoprotein (LDL) subfractions assessed using Lipoprint® electrophoresis, and other parameters related to cardiovascular risk (C-reactive protein, glucose, blood pressure) were analyzed before and again after the intervention in the monitored group of women. High-density lipoprotein cholesterol (HDL-C) increased from 1.30 ± 0.29 to 1.55 ± 0.32, magnesium from 0.85 ± 0.03 to 0.90 ± 0.05, and total antioxidant status from 1.68 ± 0.08 to 1.81 ± 0.10. The LDL/HDL ratio significantly decreased from 3.40 ± 0.99 to 2.66 ± 0.63 mmol/L, and the glucose from 5.50 ± 0.72 to 5.24 ± 0.74 mmol/L. However, the hs-CRP did not change significantly. Women with atherogenic subfractions LDL3-7 at baseline (n = 6) showed a significant reduction from 0.45 ± 0.19 to 0.09 ± 0.07 mmol/L. Overweight/obese women may benefit from apple/berry juice as part of a healthy lifestyle to improve their lipid profile, and thus, contribute to cardiovascular health.

Association between Selected Dietary Habits and Lipid Profiles of Patients with Cardiovascular Disease.

This study evaluated the associations between selected dietary habits and lipid profiles in a group of 800 randomly selected patients hospitalized in the Nitra Cardio Center, Slovakia. Patients were aged 20-101 years (only men, the average age was 61.13 ± 10.47 years). The data necessary for the detection of dietary habits were obtained by a questionnaire method in closed-ended format. Data collection was carried out simultaneously with the somatometric and biochemical examinations of the respondents ensured by the Nitra Cardio Center. The following parameters were evaluated: total cholesterol (T-C), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), triglycerides, and blood glucose. Statistical comparisons between groups were performed using one-way analysis of variance (one-way ANOVA), followed by Tukey's post hoc test. We detected significant differences (p < 0.05) in the influence of the number of daily meals on T-C and LDL-C, which were higher in men who consumed 1-2 meals compared with 3-4 or 5-6 meals. In the consumption of meat, eggs, and fish, there was no significant effect on the biochemical parameters of blood (p > 0.05). We recorded a significant effect (p < 0.001) on T-C and LDL-C levels between low-fat and whole-fat milk consumption. Except for the impact of fruit consumption on the HDL-C level (p < 0.001), the different frequencies of fruit consumption showed non-significant changes for the lipid profile levels. We detected a significant effect (p = 0.017) of the consumption of vegetables 1-2 times/week on LDL-C in favor of daily consumption. Our results support that monitoring the lipid profile is an important determinant in the prevention and treatment of cardiovascular disease. The conducted research emphasizes the importance of diet dependence on the improvement of the quality of treatment and nutrition of people with this type of disease.

Comparison of selected parameters of body composition in a group of sporting and non-sporting women

Background: Physical activity is bodily movement produced by skeletal muscle that requires energy expenditure and promotes health benefits. Appropriate physical activity is important in the prevention of cardiovascular disease, coronary heart disease, type 2 diabetes mellitus, obesity, metabolic syndrome, breast cancer, and others. Objective: The aim of the study was to compare the body composition of the selected group of women in relation to physical activity (group of sporting women (S) versus group of non-sporting women (N-S) using an InBody 230 instrument based on the principle of bioelectric impedance. Material and Methods: The group consisted of 140 women (nS = 70 vs nN-S = 70) aged 20-63 years (the average age of women doing sport was 41.1 ± 11.9 and 42.3 ± 10.87 for non-sporting women). Anthropometric measurements were made using the InBody 230 (Biospace Co. Ltd., Seoul, Republic of Korea). The Lookin'Body 3.0 software to process the results was used. The collected data concerning the anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results: The average value of BMI (Body Mass Index) of sporting women was 24.20 ± 3.54 kg.m-2 and non-sporting women 27.30 ± 5.97 kg.m-2 (P<0.5). Average values of WHR (Waist hip ratio) were higher than 0.85 for both groups. Average BMR (Basal metabolic rate) values of women doing sport ranged from 1364-1585 kcal. The higher percentage of TBW (Total body water), ICW (Intracellular water) and ECW (Extracellular water) from the average body weight was achieved by the group of women doing sport, where the average TBW was 51.51% of body weight, ICW 31.93% and ECW 19.58% of body weight. Higher values of FFM (Fat free mass) were achieved by a group of sporting women. The average BFM in the group of women doing sport was 20.10 ± 6.73 kg, in the non-sporting group 27.60 ± 12.73 kg. The minimum PBF in the sporting group of women was 16.40% and a maximum of 43.30%; the minimum value in the group of women doing not sport was 19.30% and a maximum of 50.40% (p <0.01). The average VFA (Visceral fat area) in the group of women doing sport was 86.70 ± 28.79 cm2 and in the group of non-sporting women 113.90 ± 44.95 cm2 (p<0.01). Conclusions: The results of the measurements show the positive influence of physical activity on components of body composition in all age categories. Physical activity, along with rational nutrition, should be part of a healthy lifestyle for each individual.

Consumption of different types of bakery products and its effect on visceral fat area in healthy population

Background: Bread is one of the world's most consumed food commodity. However, in the last years consumption of bread and bakery products has declined, especially in the Western population. The reason for concern is the weight gain and presence of gluten in these products. Gluten is unacceptable in the diet only in patients with celiac disease who are forced adhere the gluten-free diet all the time. The consequences of gluten-free diet in healthy people are the subject of many recent studies. Objective: The aim of this study was to evaluate the changes of visceral fat area in the general population after 6 weeks of consumption of gluten-free, gluten-containing and whole-grain bread and other bakery products. Material and Methods: The study group consisted of 120 volunteers divided into four subgroups each with 30 subjects. Anthropometric measurements were made using the InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea). We used the Lookin'Body 3.0 software to process the results. The collected data from anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results: After the intervention we found out that visceral fat area values increased in probands consuming gluten-free and gluten-containing bakery products, but these changes were not significant (P>0.05; 72.7±29.18 cm2 vs 73.26±30.32 cm2 and 69.6±34.06 cm2 vs 70.34±32.33 cm2, respectively). In whole-grain and control group we observed a reduction in visceral fat area, in the control group there was a significant change (P>0.05 ­ 91.58±33 cm2 vs 90.47±34.37 cm2 and P<0.05 ­ 77.3±21.65 cm2 vs 75.56±21.87 cm2, respectively). After the intervention the visceral fat area values increased in gluten-free group in 57% of subjects, in gluten group in 73% of subjects and in the whole-grain group in 43% of volunteers. Although visceral fat area values had inceased in gluten-free and gluten-containing groups, the number of probands with reference values increased from 80% to 86% in the gluten-free group and from 43% to 66% in the gluten-containing group. In the whole-grain group we found decrease in number of subjects with reference values of visceral fat area (from 70% to 63%). There were no changes in the control group (86% vs. 86%). Conclusions: Consumption of different types of bakery products has mostly changed the visceral fat area values in a positive direction.