Changes in thiamin intake and blood levels in young, overweight/obese women following hypocaloric diets based on the increased relative consumption of cereals or vegetables.

Auteur(s) :
Rodriguez-rodriguez EM., Lopez-sobaler AM., Ortega ORTEGA., Andrés Carvajales P., Aparicio Vizuete A., Bermejo LM., Garcia-gonzalez L., Basabe B.
Date :
Jan, 2007
Source(s) :
Eur J Nutr.. #61:1 p77-82
Adresse :
Departamento de Nutricion, Facultad de Farmacia, Universidad Complutense, Madrid, Spain. rortega@farm.ucm.es

Sommaire de l'article

OBJECTIVE: To analyse the changes in thiamin intake and blood levels of young, overweight/obese women following slightly hypocaloric diets based on the increased relative consumption of foods whose intakes were most removed from the ideal: cereals and vegetables. DESIGN: The women were randomly assigned to one of two slightly hypocaloric diets: diet V, in which the consumption of vegetables was increased, or diet C, in which the consumption of cereals (especially breakfast cereals) was increased. SUBJECTS: The study subjects were 67 young women with a body mass index of 24-35 kg/m2. INTERVENTIONS: Dietetic, anthropometrics and biochemical data were collected at the start of the study and again at 2 and 6 weeks. RESULTS: The reduction in energy intake was similar in both groups. However, diet C subjects lost significantly more weight. Blood thiamin concentration was higher in group C women than in group V women at 2 and 6 weeks. Compared to initial values, group C subjects showed a higher blood thiamin level at 2 weeks. The highest blood thiamin levels seen in group C women may have been due to their greater thiamin intake, their higher thiamin dietetic density, and a higher thiamin/carbohydrates ratio at both week 2 and 6 of the intervention period. CONCLUSIONS: Increasing the relative consumption of breakfast cereals within the context of a slightly hypocaloric diet can help in weight control and improve thiamine intake and blood levels.

Publication Types:
Randomized Controlled Trial

Source : Pubmed
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