Sandra Tavares da Silva1, Carolina Araújo Dos Santos2, Yassana Marvila Girondoli3, Luiza Mello de Azeredo4, Luís Fernando de Sousa Moraes5, Josiane Keila Viana Gomes Schitini6, Mário Flávio C de Lima7, Raquel Cristina Lopes Assis Coelho8, Josefina Bressan9. 1. Universidade Federal de Viçosa. Minas Gerais. Brazil.. sandratavs@hotmail.com. 2. Universidade Federal de Viçosa. Minas Gerais. Brazil.. carolaraujors@hotmail.com. 3. Universidade Federal de Viçosa. Minas Gerais. Brazil.. yassanagirondoli@yahoo.com.br. 4. Universidade Federal de Viçosa. Minas Gerais. Brazil.. luizanutricionista@hotmail.com. 5. Universidade Federal de Viçosa. Minas Gerais. Brazil.. nandomoraesufv@yahoo.com.br. 6. Universidade Federal de Viçosa. Minas Gerais. Brazil.. jsnkeila@gmail.com. 7. Universidade Federal de Viçosa. Minas Gerais. Brazil.. marioflaviolima@gmail.com. 8. Universidade Federal de Viçosa. Minas Gerais. Brazil.. raquelassiscoelho@gmail.com. 9. Laboratório de Metabolismo Energético e de Composição Corporal. Universidade Federal de Viçosa. Minas Gerais. Brazil.. jbrm@ufv.br.
Abstract
BACKGROUND: Consumption of green banana flour (GBF) may promote health benefits, such as, decreased appetite, weight loss, glycemic control, intestinal function and lipid profile improvement, aging delay, cancer and heart disease prevention. The aim of this study was to evaluate the effects of green banana flour consumption on anthropometric and biochemical parameters in overweight women. METHODS: The glycemic index of flour in the study was determined. The effects of consumption of 20 g of green banana flour/day on weight, body mass index (BMI), blood pressure, waist and hip circumference, body composition, hemoglobin, lipid profile, glucose, insulin, insulin resistance, liver function and energy intake were evaluated in 25 overweight women for 45 days. RESULTS: The glycemic index of the flour under study was classified as low. Reduction (p < 0.05) in systolic blood pressure, hip circumference and fasting glucose levels were found in women who had metabolic syndrome criteria. CONCLUSIONS: Consumption of green banana flour (20 g/day) for 45 days did not promote weight loss or changes in body composition in overweight women. It was noted, however, decreased hip circumference. Significant health parameter improvements were also noted in individuals with metabolic syndrome, which showed a reduction in systolic blood pressure and fasting glucose. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.
BACKGROUND: Consumption of green banana flour (GBF) may promote health benefits, such as, decreased appetite, weight loss, glycemic control, intestinal function and lipid profile improvement, aging delay, cancer and heart disease prevention. The aim of this study was to evaluate the effects of green banana flour consumption on anthropometric and biochemical parameters in overweight women. METHODS: The glycemic index of flour in the study was determined. The effects of consumption of 20 g of green banana flour/day on weight, body mass index (BMI), blood pressure, waist and hip circumference, body composition, hemoglobin, lipid profile, glucose, insulin, insulin resistance, liver function and energy intake were evaluated in 25 overweight women for 45 days. RESULTS: The glycemic index of the flour under study was classified as low. Reduction (p < 0.05) in systolic blood pressure, hip circumference and fasting glucose levels were found in women who had metabolic syndrome criteria. CONCLUSIONS: Consumption of green banana flour (20 g/day) for 45 days did not promote weight loss or changes in body composition in overweight women. It was noted, however, decreased hip circumference. Significant health parameter improvements were also noted in individuals with metabolic syndrome, which showed a reduction in systolic blood pressure and fasting glucose. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.