The effect of 6-week consumption of bakery products on changes in selected anthropometric parameters in women
| Autor: | Petra Lenártová, Martina Gažarová |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Roczniki Panstwowego Zakladu Higieny, Vol 74, Iss 4, Pp 385-393 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0035-7715 2451-2311 |
| DOI: | 10.32394/rpzh.2023.0278 |
| Popis: | Background. The changes in consumers’ eating habits are one of the most important factors affecting the consumption of selected foods. The most important factors for bakery products consumers are freshness, taste, price, durability, composition, and country of origin. Objective. The aim of this study was to monitor changes in selected anthropometric characteristics in women from the general population in Slovakia, after 6 weeks of bakery products consumption. Material and Methods. The study was conducted on healthy adult women from the general population (n=78), who were divided into four subgroups (“gluten” group, “gluten-free” group, “whole-grain” group and “control” group). The intervention dose consisted of a different combination of several types of bakery products (bread, pastries, soft pastries) within the individual weeks of consumption, while the intervention lasted 6 weeks, women consumed 150-200 grams per day. Anthropometric characteristics were measured by body composition analyser InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea), which works on the principle of bioelectrical impedance analysis. We also used the Lookin´Body 3.0 software to process the results. The collected data from these measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). The levels of statistical significance were set at P |
| Databáze: | Directory of Open Access Journals |
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