Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial

Detalhes bibliográficos
Autor(a) principal: Cardoso, Leandro de Morais
Data de Publicação: 2019
Outros Autores: Anunciação, Pamella Cristine, Alfenas, Rita de Cássia Gonçalves, Queiroz, Valéria Aparecida Vieira, Carvalho, Carlos Wanderlei Piler, Martino, Hércia Stampini Duarte, Pinheiro-Sant'Ana, Helena Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.foodres.2018.10.048
http://www.locus.ufv.br/handle/123456789/24237
Resumo: This study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6 ± 4.6 years) were randomly allocated into one of two treatments: extruded sorghum or extruded wheat. The study consisted of 2 periods of 8 weeks with at least 4 weeks of washout. Anthropometric, clinical and metabolic risk variables were assessed at baseline and at the end of each intervention period. Extruded sorghum consumption reduced body fat percentage and increased daily carbohydrate and dietary fiber intake when compared to wheat consumption. Also, sorghum increased the serum glutathione peroxidase concentration, but no difference was observed when compared to wheat consumption. Extruded sorghum demonstrated to be a good alternative to control obesity in overweight men.
id UFV_54e1bd45d902d87cb3ab4aebbf5de625
oai_identifier_str oai:locus.ufv.br:123456789/24237
network_acronym_str UFV
network_name_str LOCUS Repositório Institucional da UFV
repository_id_str 2145
spelling Cardoso, Leandro de MoraisAnunciação, Pamella CristineAlfenas, Rita de Cássia GonçalvesQueiroz, Valéria Aparecida VieiraCarvalho, Carlos Wanderlei PilerMartino, Hércia Stampini DuartePinheiro-Sant'Ana, Helena Maria2019-04-01T16:17:36Z2019-04-01T16:17:36Z2019-050963-9969https://doi.org/10.1016/j.foodres.2018.10.048http://www.locus.ufv.br/handle/123456789/24237This study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6 ± 4.6 years) were randomly allocated into one of two treatments: extruded sorghum or extruded wheat. The study consisted of 2 periods of 8 weeks with at least 4 weeks of washout. Anthropometric, clinical and metabolic risk variables were assessed at baseline and at the end of each intervention period. Extruded sorghum consumption reduced body fat percentage and increased daily carbohydrate and dietary fiber intake when compared to wheat consumption. Also, sorghum increased the serum glutathione peroxidase concentration, but no difference was observed when compared to wheat consumption. Extruded sorghum demonstrated to be a good alternative to control obesity in overweight men.engFood Research InternationalVolume 119, Pages 693-700, May 2019Elsevier B. V.info:eu-repo/semantics/openAccessSorghum bicolor L.Body compositionObesityBioactive compoundsDietary fiberWhole grainsExtruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trialinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf885977https://locus.ufv.br//bitstream/123456789/24237/1/artigo.pdf548def9acf0a1b5f7f545ab9be4d601dMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/24237/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/242372019-04-01 13:24:59.798oai:locus.ufv.br:123456789/24237Tk9URTogUExBQ0UgWU9VUiBPV04gTElDRU5TRSBIRVJFClRoaXMgc2FtcGxlIGxpY2Vuc2UgaXMgcHJvdmlkZWQgZm9yIGluZm9ybWF0aW9uYWwgcHVycG9zZXMgb25seS4KCk5PTi1FWENMVVNJVkUgRElTVFJJQlVUSU9OIExJQ0VOU0UKCkJ5IHNpZ25pbmcgYW5kIHN1Ym1pdHRpbmcgdGhpcyBsaWNlbnNlLCB5b3UgKHRoZSBhdXRob3Iocykgb3IgY29weXJpZ2h0Cm93bmVyKSBncmFudHMgdG8gRFNwYWNlIFVuaXZlcnNpdHkgKERTVSkgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgdG8gcmVwcm9kdWNlLAp0cmFuc2xhdGUgKGFzIGRlZmluZWQgYmVsb3cpLCBhbmQvb3IgZGlzdHJpYnV0ZSB5b3VyIHN1Ym1pc3Npb24gKGluY2x1ZGluZwp0aGUgYWJzdHJhY3QpIHdvcmxkd2lkZSBpbiBwcmludCBhbmQgZWxlY3Ryb25pYyBmb3JtYXQgYW5kIGluIGFueSBtZWRpdW0sCmluY2x1ZGluZyBidXQgbm90IGxpbWl0ZWQgdG8gYXVkaW8gb3IgdmlkZW8uCgpZb3UgYWdyZWUgdGhhdCBEU1UgbWF5LCB3aXRob3V0IGNoYW5naW5nIHRoZSBjb250ZW50LCB0cmFuc2xhdGUgdGhlCnN1Ym1pc3Npb24gdG8gYW55IG1lZGl1bSBvciBmb3JtYXQgZm9yIHRoZSBwdXJwb3NlIG9mIHByZXNlcnZhdGlvbi4KCllvdSBhbHNvIGFncmVlIHRoYXQgRFNVIG1heSBrZWVwIG1vcmUgdGhhbiBvbmUgY29weSBvZiB0aGlzIHN1Ym1pc3Npb24gZm9yCnB1cnBvc2VzIG9mIHNlY3VyaXR5LCBiYWNrLXVwIGFuZCBwcmVzZXJ2YXRpb24uCgpZb3UgcmVwcmVzZW50IHRoYXQgdGhlIHN1Ym1pc3Npb24gaXMgeW91ciBvcmlnaW5hbCB3b3JrLCBhbmQgdGhhdCB5b3UgaGF2ZQp0aGUgcmlnaHQgdG8gZ3JhbnQgdGhlIHJpZ2h0cyBjb250YWluZWQgaW4gdGhpcyBsaWNlbnNlLiBZb3UgYWxzbyByZXByZXNlbnQKdGhhdCB5b3VyIHN1Ym1pc3Npb24gZG9lcyBub3QsIHRvIHRoZSBiZXN0IG9mIHlvdXIga25vd2xlZGdlLCBpbmZyaW5nZSB1cG9uCmFueW9uZSdzIGNvcHlyaWdodC4KCklmIHRoZSBzdWJtaXNzaW9uIGNvbnRhaW5zIG1hdGVyaWFsIGZvciB3aGljaCB5b3UgZG8gbm90IGhvbGQgY29weXJpZ2h0LAp5b3UgcmVwcmVzZW50IHRoYXQgeW91IGhhdmUgb2J0YWluZWQgdGhlIHVucmVzdHJpY3RlZCBwZXJtaXNzaW9uIG9mIHRoZQpjb3B5cmlnaHQgb3duZXIgdG8gZ3JhbnQgRFNVIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdApzdWNoIHRoaXJkLXBhcnR5IG93bmVkIG1hdGVyaWFsIGlzIGNsZWFybHkgaWRlbnRpZmllZCBhbmQgYWNrbm93bGVkZ2VkCndpdGhpbiB0aGUgdGV4dCBvciBjb250ZW50IG9mIHRoZSBzdWJtaXNzaW9uLgoKSUYgVEhFIFNVQk1JU1NJT04gSVMgQkFTRUQgVVBPTiBXT1JLIFRIQVQgSEFTIEJFRU4gU1BPTlNPUkVEIE9SIFNVUFBPUlRFRApCWSBBTiBBR0VOQ1kgT1IgT1JHQU5JWkFUSU9OIE9USEVSIFRIQU4gRFNVLCBZT1UgUkVQUkVTRU5UIFRIQVQgWU9VIEhBVkUKRlVMRklMTEVEIEFOWSBSSUdIVCBPRiBSRVZJRVcgT1IgT1RIRVIgT0JMSUdBVElPTlMgUkVRVUlSRUQgQlkgU1VDSApDT05UUkFDVCBPUiBBR1JFRU1FTlQuCgpEU1Ugd2lsbCBjbGVhcmx5IGlkZW50aWZ5IHlvdXIgbmFtZShzKSBhcyB0aGUgYXV0aG9yKHMpIG9yIG93bmVyKHMpIG9mIHRoZQpzdWJtaXNzaW9uLCBhbmQgd2lsbCBub3QgbWFrZSBhbnkgYWx0ZXJhdGlvbiwgb3RoZXIgdGhhbiBhcyBhbGxvd2VkIGJ5IHRoaXMKbGljZW5zZSwgdG8geW91ciBzdWJtaXNzaW9uLgo=Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-04-01T16:24:59LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
title Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
spellingShingle Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
Cardoso, Leandro de Morais
Sorghum bicolor L.
Body composition
Obesity
Bioactive compounds
Dietary fiber
Whole grains
title_short Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
title_full Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
title_fullStr Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
title_full_unstemmed Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
title_sort Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
author Cardoso, Leandro de Morais
author_facet Cardoso, Leandro de Morais
Anunciação, Pamella Cristine
Alfenas, Rita de Cássia Gonçalves
Queiroz, Valéria Aparecida Vieira
Carvalho, Carlos Wanderlei Piler
Martino, Hércia Stampini Duarte
Pinheiro-Sant'Ana, Helena Maria
author_role author
author2 Anunciação, Pamella Cristine
Alfenas, Rita de Cássia Gonçalves
Queiroz, Valéria Aparecida Vieira
Carvalho, Carlos Wanderlei Piler
Martino, Hércia Stampini Duarte
Pinheiro-Sant'Ana, Helena Maria
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cardoso, Leandro de Morais
Anunciação, Pamella Cristine
Alfenas, Rita de Cássia Gonçalves
Queiroz, Valéria Aparecida Vieira
Carvalho, Carlos Wanderlei Piler
Martino, Hércia Stampini Duarte
Pinheiro-Sant'Ana, Helena Maria
dc.subject.pt-BR.fl_str_mv Sorghum bicolor L.
Body composition
Obesity
Bioactive compounds
Dietary fiber
Whole grains
topic Sorghum bicolor L.
Body composition
Obesity
Bioactive compounds
Dietary fiber
Whole grains
description This study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6 ± 4.6 years) were randomly allocated into one of two treatments: extruded sorghum or extruded wheat. The study consisted of 2 periods of 8 weeks with at least 4 weeks of washout. Anthropometric, clinical and metabolic risk variables were assessed at baseline and at the end of each intervention period. Extruded sorghum consumption reduced body fat percentage and increased daily carbohydrate and dietary fiber intake when compared to wheat consumption. Also, sorghum increased the serum glutathione peroxidase concentration, but no difference was observed when compared to wheat consumption. Extruded sorghum demonstrated to be a good alternative to control obesity in overweight men.
publishDate 2019
dc.date.accessioned.fl_str_mv 2019-04-01T16:17:36Z
dc.date.available.fl_str_mv 2019-04-01T16:17:36Z
dc.date.issued.fl_str_mv 2019-05
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.foodres.2018.10.048
http://www.locus.ufv.br/handle/123456789/24237
dc.identifier.issn.none.fl_str_mv 0963-9969
identifier_str_mv 0963-9969
url https://doi.org/10.1016/j.foodres.2018.10.048
http://www.locus.ufv.br/handle/123456789/24237
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 119, Pages 693-700, May 2019
dc.rights.driver.fl_str_mv Elsevier B. V.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Elsevier B. V.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Food Research International
publisher.none.fl_str_mv Food Research International
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
bitstream.url.fl_str_mv https://locus.ufv.br//bitstream/123456789/24237/1/artigo.pdf
https://locus.ufv.br//bitstream/123456789/24237/2/license.txt
bitstream.checksum.fl_str_mv 548def9acf0a1b5f7f545ab9be4d601d
8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
_version_ 1798053292960382976

Registros relacionados