Objective: GH deficiency (GHD) in adults is characterized by elevated body mass index (BMI), increased waist girth (WG) and increased fat mass (FM). Information about how these indicators of obesity affect the lipid profile and quality of life (QoL) of GHD subjects is scarce. It is also unclear how changes in these indicators brought about by GH replacement influence lipids and QoL.
Design And Methods: Adult GHD subjects from the Pfizer International Metabolic Database were grouped according to BMI (n=291 with BMI <25 kg/m(2), n=372 with BMI 25-30 kg/m(2), n=279 with BMI >30 kg/m(2)), WG (n=508 with normal WG, n=434 with increased WG) and FM (n=357) and according to changes in these variables after 1 year of GH replacement. Serum IGF-I concentrations, lipid concentrations and QoL using the QoL Assessment of GHD in Adults questionnaire were assessed at baseline and after 1 year of treatment.
Results: At baseline, total and low-density lipoprotein (LDL) cholesterol were similarly elevated in the BMI and WG groups, but high-density lipoprotein (HDL) cholesterol decreased and triglycerides increased with increasing BMI and WG. QoL was progressively poorer with increasing BMI and WG. After 1 year of GH replacement, total and LDL cholesterol and QoL improved in all BMI, WG and FM groups.
Conclusions: Variables of obesity adversely affect the already unfavourable lipid profile in GHD subjects by decreasing HDL cholesterol, but do not counteract the positive effect of GH replacement on LDL cholesterol. Similarly, QoL is influenced by obesity, but responds equally well to GH treatment independent of BMI, WG and FM.
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http://dx.doi.org/10.1530/EJE-08-0448 | DOI Listing |
Clin J Am Soc Nephrol
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Department of Medicine, Division of Nephrology, University of California, Davis, CA, USA.
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Int J Syst Evol Microbiol
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View Article and Find Full Text PDFJ Med Internet Res
January 2025
Centre for Research in Media and Communication, Faculty of Social Sciences and Humanities, Universiti Kebangsaan Malaysia, Selangor, Malaysia.
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Curr Cardiol Rep
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The growing consumer demand for healthier foods that help reduce the risk of chronic diseases has driven the food industry to innovate with nutritionally and technologically viable products. This trend and the nutritional gaps in gluten-free diets have spurred the exploration of unconventional, high-quality ingredients like flour from pseudocereals, legumes, and oilseeds. This study evaluated the nutritional and functional profiles of chia expeller and flours from buckwheat, green/yellow peas, and rice to study their potential as techno-functional ingredients for new gluten-free premixes.
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