EFFECTS OF SYNBIOTIC SUPPLEMENTATION WITH EDUCATING LOW-CALORIE DIET ON METABOLIC SYNDROME IN PATIENTS WITH METABOLIC SYNDROME
سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 472
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شناسه ملی سند علمی:
INC15_481
تاریخ نمایه سازی: 30 دی 1397
چکیده مقاله:
Background and Aim: Obesity and metabolic disorders have ever-increasing rate in adult population and impose a great amount of financial expenses on health systems worldwide. The present study was conducted to determine effects of synbiotic supplementation with educating low-calorie diet on metabolic syndrome (MetS) components in individuals with MetS.Methods: 108 subjects aged 25-65 year with MetS participated in this double-blind randomized clinical controlled trial. Subjects in Synbiotic group (n=52) were received 1000mg/day synbiotic supplement (Familact®, Zist Takhmir) and those in Placebo group were consumed the same amount of standard placebo capsules for 12 weeks. All the participant were taught how to follow a healthy, low-calorie diet.Results: Outcomes of this trial exhibited a significant decrease in serum FBS (P=0.007) and Total Cholesterol (TC) (P=0.04) between two groups after the intervention. TC concentration (P=0.007) also were declined in Synbiotic group compared to baseline. Serum triglycerides (TG) and systolic blood pressure (SBP) decrement inclined to be significant in both Synbiotic (P=0.001, P=0.03) and Placebo (P<0.001, P<0.001) groups, respectively. A moderate improvement of low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and diastolic blood pressure (DBP) in both groups were observed. Waist circumference (WC) significantly attenuated in both groups (P<0.001), as well.Conclusion: Outcomes of this study suggests that synbiotic supplementation with low-calorie diet can be effective in improving FBS, TG and TC concentration, and alleviating HDL-C serum level, WC and BP. Therefore, the combination of this two interventions can result in a more efficient management of MetS indices.
کلیدواژه ها:
نویسندگان
Fateme Rahimi
Nutritional Sciences Department, Faculty of Nutrition and Food Sciences, Kermanshah University of Medical Sciences, Kermanshah, Iran
Yahya Pasdar
Nutritional Sciences Department, Faculty of Nutrition and Food Sciences, Kermanshah University of Medical Sciences, Kermanshah, Iran
Golbon Sohrab
Department of Clinical Nutrition and Dietetics, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Soheil Abbasi
Nutritional Sciences Department, Faculty of Nutrition and Food Sciences, Kermanshah University of Medical Sciences, Kermanshah, Iran.