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首页> 外文期刊>The British Journal of Nutrition >Preliminary data about the influence of vitamin D status on the loss of body fat in young overweight/obese women following two types of hypocaloric diet.
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Preliminary data about the influence of vitamin D status on the loss of body fat in young overweight/obese women following two types of hypocaloric diet.

机译：在两种低热量饮食中，维生素D状况对年轻超重/肥胖妇女体内脂肪流失的影响的初步数据。

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The loss of weight was analysed in a group of sixty overweight/obese women of childbearing age (20-35 years) according to their initial vitamin D status. Subjects 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 relative consumption of cereals (especially breakfast cereals) was increased. Dietetic, anthropometric and biochemical data were collected at the start of the study and again at 2 weeks after dividing the women into groups depending on their having an initial serum 25-hydroxyvitamin D (25(OH)D) concentration of 50 nmol/l (LD) oror=50 nmol/l (HD). Dietary intervention led to a reduction in energy intake, body weight and BMI in all groups. The HD women showed greater body fat losses during the study than the LD women (1.7 (SD 1.8) kg compared to 0.5 (SD 0.8) kg). A better vitamin D status therefore aided the loss of body fat over the experimental period (OR 0.462; CI 0.271, 0.785; P 0.001). However, when the dietary groups were analysed separately, this effect was only seen in the C subjects (OR 0.300; CI 0.121, 0.748; P 0.001). The present results suggest that women with a better vitamin D status respond more positively to hypocaloric diets and lose more body fat; this was especially clear among the C subjects who had a greater vitamin D supply during the experimental period.
机译：根据一组60岁育龄（20-35岁）的超重/肥胖妇女的体重，根据其最初的维生素D状况分析了他们的体重减轻情况。受试者被随机分配为两种低热量饮食之一：饮食V，其中蔬菜的摄入量增加;饮食C，其中谷物（尤其是早餐谷物）的相对消耗量增加。在研究开始时以及在将妇女分为几组后的第2周再次收集饮食，人体测量学和生化数据，这取决于她们的初始血清25-羟维生素D（25（OH）D）浓度<50 nmol / l （LD）或>或= 50 nmol / l（HD）。饮食干预导致所有组的能量摄入，体重和BMI降低。与LD妇女相比，HD妇女在研究过程中显示出更大的身体脂肪损失（1.7（SD 1.8）公斤，而0.5（SD 0.8）公斤）。因此，更好的维生素D状态有助于在实验期间减少体内脂肪（OR 0.462; CI 0.271，0.785; P <0.001）。但是，当分别分析饮食组时，仅在C受试者中观察到这种效果（OR 0.300; CI 0.121，0.748; P <0.001）。目前的结果表明，维生素D状况更好的女性对低热量饮食反应更积极，并且体内脂肪减少更多。在实验期间维生素D供应更多的C对象中，这一点尤其明显。

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