The aim of this study was to determine whether quantity of fat is different across the central (i.e., android, trunk) and peripheral (i.e., arm, leg, and gynoid) regions among young African-American (AA), Asian (AS), Hispanic (HI), and non-Hispanic white (NHW) women. A cohort of 1,161 women (18-30 years) from university physical activity classes were assessed for body composition via dual-emission X-ray absorptiometry (DXA). The mean total body fat percent (TBF%, x = 31.0 ± 7.36%, range = 11.4-54.4%) indicates sufficient variability for the aims. A linear mixed model (LMM) revealed an ethnicity by region fat% interaction (P < 0.0001). Differences existed between ethnicities for each region fat% (all P's < 0.0001) except between HI and AA for the arm region (P = 0.0086) and between AS and NHW for all peripheral regions (P > 0.05). AAs had the highest fat% and HI had the second highest fat% for each region. AS had the third highest fat% for the trunk and android regions. For each ethnicity, the gynoid region had the greatest fat%, followed by the android region, whereas the arm region had the lowest fat%. Future research needs to determine if ethnic differences in central body fat in young women are associated with health outcomes such as cardiovascular disease and insulin resistance.
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http://dx.doi.org/10.1038/oby.2011.300 | DOI Listing |
PLoS One
January 2025
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochemical, antioxidant, antimicrobial, and sensory attributes. This study was subjected to four treatments: control (0% oats flour and bitter gourd powder), T1 (10% oats flour), T2 (3% bitter gourd powder), and T3 (7% oats flour and 3% bitter gourd powder). Various physical properties of the cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, and color values (L*, a*, and b*), were measured.
View Article and Find Full Text PDFAlzheimers Dement
December 2024
Department of Psychiatry and Psychotherapy, Medical Faculty, University of Cologne, Cologne, Germany.
Background: Alzheimer's disease (AD) is the most common etiology of dementia. As the progression of the disease may be slowed down by disease-modifying therapies, but not stopped, research identifying further therapeutic approaches is necessary. Due to the multifactorial etiology of AD, targeting modifiable risk factors for dementia, including diet, is a starting point for preventive interventions.
View Article and Find Full Text PDFJ Am Nutr Assoc
January 2025
Lavras School of Agricultural Sciences, Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil.
Objective: Obesity has become one of the major public health issues and is associated with various comorbidities, including type 2 diabetes mellitus, dyslipidemia, and hypertension. Lychee seeds are considered promising ingredients for developing functional foods owing to their nutraceutical properties and phytochemical composition. This study aimed to induce obesity in zebrafish () through a hyperlipidic diet supplemented with different concentrations of lychee seed flour and to evaluate its effects on adipose tissue, biochemical parameters, oxidative stress, and caudal fin regeneration.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P. O. Box: 1416643931, Tehran, Iran.
To evaluate if egg consumption is associated with sleep quality and psychological health (depression, anxiety, and stress) in women with type 2 diabetes. A cross-sectional study was conducted on women with type 2 diabetes (n = 230). Weight, height, waist circumference (WC), and blood pressure were measured.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China.
In this study, the improvement effects of different polymeric saccharides, including native starch, maltodextrin and inulin, replacing 10 % sucrose on the physical characteristics and creaminess perception of non-fat whipped cream system were investigated. Systems containing maltodextrin had more uniform particle size and bubble distribution. This resulted in higher whipping performance and lower friction characteristics.
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