Effect of Two Meal Replacement strategies on Cardiovascular Risk Parameters in Advanced Age Patients with Obesity and Osteoarthritis
Abstract
:1. Background
2. Methods
2.1. Scope
2.2. Intervention
- A fasting baseline analysis, a baseline anthropometric assessment, was performed, and a measurement of body composition was performed using a bioelectrical impedance measurement.
- Patients received nutritional education and were randomized into two groups: a hyperproteic low-fat hypocaloric diet with a meal replacement with a hyperproteic normocaloric artificial nutritional supplement (Vegestart ®); a hypocaloric hyperproteic low-fat diet with a replacement of two meals with a hyperproteic normocaloric artificial nutritional supplement (Vegestart ®). A different diet was assigned to men and women. The diet in both groups was structured into 5 meals (breakfast, mid-morning, lunch, snack, and dinner). The lunch and/or dinner were replaced by an artificial nutritional supplement called Vegestart ® (200 mL bottle: 200 kcal caloric content; protein: 15.4 g (31% total caloric value (VCT)); lipids: 5.2 g (23% VCT); carbohydrates: 21 g (42% VCT)). The characteristics of the macronutrient composition of both diets are shown in Table 1. The composition of all the oral nutritional supplements used in meal replacement diets are regulated by the European Commission Directive 98/6/CD, which is included in the Spanish legal system by the “Real Decreto 1430/1997”.
- The patients were reevaluated three months after the start of the intervention with anthropometry, a measurement of body composition, and a fasting baseline analysis.
2.3. Variables
2.3.1. Demographic Variables
2.3.2. Clinic Variables
2.3.3. Anthropometry
2.3.4. Body Composition
2.3.5. Biochemistry
Lipid Profile
Glucose Metabolism
2.4. Statistical Analysis
3. Results
3.1. Anthropometry
3.2. Body Composition
3.3. Cardiovascular Risk Factors:
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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1 MEAL REPLACEMENT | 2 MEAL REPLACEMENTS | |||
---|---|---|---|---|
MEN | WOMEN | MEN | WOMEN | |
Caloric Value (kcal) | 1152.2 | 1021.4 | 1192.7 | 1035.9 |
Proteins (g (%TCV)) | 72 (25%) | 64.2 (25%) | 71.9 (24%) | 64.4 (25%) |
Lipids (g(%TCV)) | 31 (24%) | 19.8 (17%) | 19.9 (15%) | 19.1 (17%) |
Cholesterol (mg) | 21.1 | 23.1 | 22.9 | 21 |
Carbohydrates (g(%TCV)) | 146.3 (51%) | 146.6 (57%) | 181.5 (61%) | 151.6 (59%) |
Fiber (g) | 16.2 | 15.8 | 19.6 | 15.9 |
VARIABLES | TOTAL | 1 MEAL REPLACEMENT n = 52 | 2 MEAL REPLACEMENTs n = 60 | p-Value |
---|---|---|---|---|
Sex (% Women) | 72.3 | 67.3% | 76.7% | 0.27 |
Age (years) | 61.02 (11.03) | 60.58 (11.21) | 61.40 (10.95) | 0.69 |
Osteoarthritis (%) (Knee/Hip/Spine) | 79.5/6.3/14.3 | 78.8/7.7/13.5 | 80/5/15 | 0.83 |
Weight (kg) | 101.4 (13.9) | 100.9 (13.8) | 101.8 (14.3) | 0.75 |
BMI (kg/m2) | 39.56 (5.22) | 38.89 (5.11) | 40.15 (5.27) | 0.21 |
Waist (cm) | 117.9 (13.6) | 115.6 (17.2) | 120.1 (9.0) | 0.17 |
Hip (cm) | 124.2 (15.1) | 122.3 (19.1) | 125.9 (10.4) | 0.41 |
BIA Fat Mass (%) | 45.59 (7.45) | 44.79 (7.77) | 46.28 (7.16) | 0.29 |
BIA Fat-Free Mass (%) | 54.29 (7.34) | 55.10 (7.64) | 53.58 (7.05) | 0.27 |
BIA Phase Angle (o) | 5.81 (1.15) | 5.77 (1.13) | 5.85 (1.17) | 0.73 |
FMI (kg/m2) | 18.38 (4.29) | 17.69 (4.45) | 18.97 (4.09) | 0.12 |
FFMI (kg/m2) | 21.37 (3.47) | 21.43 (2.85) | 21.33 (3.96) | 0.88 |
Hypertension (%) | 50% | 52.9% | 48.3% | 0.63 |
SBP (mmHg) | 133 (15) | 132 (14) | 134 (15) | 0.51 |
DBP (mmHg) | 81 (8) | 80 (6) | 82 (9) | 0.12 |
Dyslipidemia (%) | 8.9% | 5.8% | 11.7% | 0.27 |
Triglycerides (mg/dL) | 129 (50) | 122 (45) | 136 (53) | 0.17 |
Total Cholesterol (mg/dL) | 191 (34) | 194 (33) | 189 (35) | 0.50 |
HDL (mg/dL) | 53 (12) | 52 (13) | 54 (11) | 0.55 |
LDL (mg/dL) | 113 (29) | 117 (27) | 109 (31) | 0.13 |
Diabetes Mellitus (%) | 8% | 3.8% | 11.7% | 0.13 |
Fasting Blood Glucose (mg/dL) | 109 (26) | 110 (31) | 109 (22) | 0.83 |
Insulin mU/mL | 19.37 (15.11) | 19.18 (12.28) | 19.53 (17.33) | 0.90 |
HOMA-IR | 5.03 (3.52) | 5.31 (4.01) | 4.79 (3.04) | 0.70 |
VARIABLES | 1 MEAL REPLACEMENT n = 52 | 2 MEAL REPLACEMENTS n = 60 | ||||||
---|---|---|---|---|---|---|---|---|
START | 3 MONTHS | Change | p | START | 3 MONTHS | Change | p | |
Weight (kg) | 100.9 (13.8) | 93.0 (15.1) | 7.9 (5.7) | <0.01 | 102 (14.3) | 93.1 (13.6) | 8.7 (3.6) | <0.01 |
BMI (kg/m2) | 38.72 (5.23) | 36.18 (5.11) | 2.54 (3.04) | <0.01 | 39.96 (5.13) | 36.63 (4.79) | 3.34 (5.95) | <0.01 |
Waist (cm) | 115.5 (17.4) | 110.7 (10.1) | 4.9 (16.3) | 0.04 | 120.2 (9.1) | 113.7 (9.8) | 6.5 (6.3) | <0.01 |
Hip (cm) | 122.3 (19.1) | 120.1 (16.7) | 2.2 (19.8) | 0.43 | 125.9 (10.5) | 119.1 (10.3) | 6.8 (5.1) | <0.01 |
Fat Mass (%) | 44.79 (7.77) | 42.71 (8.64) | 2.07 (4.3) | <0.01 | 46.28 (7.16) | 43.14 (8.5) | 3.14 (5.60) | <0.01 |
Fat-Free Mass (%) | 55.10 (7.64) | 58.67 (8.50) | 3.57 (4.61) | <0.01 | 53.58 (7.05) | 55.72 (8.91) | 2.14 (4.45) | <0.01 |
Phase Angle (o) | 5.77 (1.13) | 5.74 (0.98) | 0.03 (1.01) | 0.82 | 5.86 (1.18) | 5.57 (0.85) | 0.29 (1.08) | 0.04 |
FMI (kg/m2) | 17.69 (4.45) | 15.54 (4.42) | 2.15 (1.45) | <0.01 | 18.97 (4.09) | 16.19 (4.16) | 2.78 (2.55) | <0.01 |
FFMI (kg/m2) | 21.43 (2.84) | 20.91 (2.65) | 0.52 (0.83) | <0.01 | 21.33 (3.96) | 20.44 (3.71) | 0.89 (0.98) | <0.01 |
FFM/FM | 1.32 (0.53) | 1.48 (0.59) | 0.16 (0.16) | <0.01 | 1.22 (0.43) | 1.40 (0.59) | 0.17 (0.34) | <0.01 |
VARIABLES | 1 MEAL REPLACEMENT | 2 MEAL REPLACEMENTS | ||||||
---|---|---|---|---|---|---|---|---|
START | 3 MONTHS | p | START | 3 MONTHS | p | |||
SBP (mmHg) | 131.92 (14.48) | 123.26 (12.52) | 8.65 (15.18) | <0.01 | 133.77 (14.99) | 123.30 (10.91) | 10.47 (16.06) | <0.01 |
DBP (mmHg) | 79.56 (6.33) | 78.61 (6.86) | 0.94 (7.5) | 0.37 | 81.67 (8.91) | 79.85 (14.03) | 2.01 (14.94) | 0.30 |
Triglycerides (mg/dL) | 121.59 (44.73) | 113.98 (39.03) | 7.61 (36.33) | 0.14 | 136.15 (53.53) | 125.75 (40.11) | 10.41 (32.75) | 0.02 |
Total Cholesterol (mg/dL) | 192.33 (31.98) | 181.07 (29.59) | 11.26 (21.45) | <0.01 | 189.17 (35.61) | 177.44 (34.52) | 11.73 (24.67) | <0.01 |
HDL (mg/dL) | 51.43 (12.62) | 48.61 (12.20) | 2.82 (8.01) | 0.01 | 53.05 (10.89) | 48.30 (7.64) | 4,75 (6.81) | <0.01 |
LDL (mg/dL) | 116.63 (26.88) | 109.75 (25.06) | 6.88 (18.43) | 0.01 | 108.86 (31.09) | 103.98 (31.61) | 4.87 (19.83) | 0.06 |
Blood Plasma Glucose (mg/dL) | 110.41 (30.85) | 104.53 (20.72) | 5.88 (15.05) | <0.01 | 109.15 (22.13) | 99.84 (19.69) | 9.31 (21.32) | <0.02 |
Insulin (U/mL) | 19.19 (12.28) | 15.16 (8.01) | 4.02 (7.91) | <0.01 | 19.74 (17.77) | 15.95 (10.30) | 3.79 (17.21) | 0.11 |
HOMA-IR | 5.37 (4.02) | 3.95 (2.27) | 1.42 (2.81) | <0.01 | 4.81 (3.12) | 3.91 (2.58) | 0.89 (2.33) | <0.01 |
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López-Gómez, J.J.; Izaola-Jauregui, O.; Primo-Martín, D.; Torres-Torres, B.; Gómez-Hoyos, E.; Ortolá-Buigues, A.; Martín-Ferrero, M.A.; De Luis-Román, D.A. Effect of Two Meal Replacement strategies on Cardiovascular Risk Parameters in Advanced Age Patients with Obesity and Osteoarthritis. Nutrients 2020, 12, 976. https://doi.org/10.3390/nu12040976
López-Gómez JJ, Izaola-Jauregui O, Primo-Martín D, Torres-Torres B, Gómez-Hoyos E, Ortolá-Buigues A, Martín-Ferrero MA, De Luis-Román DA. Effect of Two Meal Replacement strategies on Cardiovascular Risk Parameters in Advanced Age Patients with Obesity and Osteoarthritis. Nutrients. 2020; 12(4):976. https://doi.org/10.3390/nu12040976
Chicago/Turabian StyleLópez-Gómez, Juan José, Olatz Izaola-Jauregui, David Primo-Martín, Beatriz Torres-Torres, Emilia Gómez-Hoyos, Ana Ortolá-Buigues, Miguel A. Martín-Ferrero, and Daniel A. De Luis-Román. 2020. "Effect of Two Meal Replacement strategies on Cardiovascular Risk Parameters in Advanced Age Patients with Obesity and Osteoarthritis" Nutrients 12, no. 4: 976. https://doi.org/10.3390/nu12040976