Mayu Uemura1,2, Fumikazu Hayashi3,4, Ken Ishioka5, Kunio Ihara6, Kazushi Yasuda7, Kanako Okazaki4, Junichi Omata8, Tatsuo Suzutani5, Yoshihisa Hirakawa9, Chifa Chiang9, Atsuko Aoyama9, Tetsuya Ohira3,4. 1. Department of Public Health and Health Systems, Nagoya University Graduate School of Medicine, Nagoya, 466-8550, Japan. mayu-u@med.nagoya-u.ac.jp. 2. Department of Epidemiology, School of Medicine, Fukushima Medical University, Fukushima, Japan. mayu-u@med.nagoya-u.ac.jp. 3. Department of Epidemiology, School of Medicine, Fukushima Medical University, Fukushima, Japan. 4. Radiation Medical Science Centre for the Fukushima Health Management Survey, Fukushima Medical University, Fukushima, Japan. 5. Department of Microbiology, School of Medicine, Fukushima Medical University, Fukushima, Japan. 6. Nagoya University Centre for Gene Research, Nagoya, Japan. 7. Tosei General Hospital, Seto, Aichi, Japan. 8. Preparing Section for New Faculty of Medical Science/Anatomy, Fukushima Medical University, Fukushima, Japan. 9. Department of Public Health and Health Systems, Nagoya University Graduate School of Medicine, Nagoya, 466-8550, Japan.
Abstract
PURPOSE:Gut microbiota composition was supposedly related to obesity and psychological factors. We examined the effects of a nutritional education intervention focusing on gut microbiota composition on obesity and psychological factors among obese women. METHODS:Forty-four obese Japanese women aged 40 or older were randomly assigned to either an intervention group (n = 22) or control group (n = 22). The intervention consisted of a 20-min dietary lecture and a 10-min counselling session by registered dieticians, every 2 weeks for eight consecutive weeks. Body weight, height, waist circumference, food frequency, and gut microbiota composition were measured, and self-rated health and psychological factors were scored before and after the intervention. RESULTS: All participants completed the 8 week program. After the intervention, dietary fibre intake (p < 0.01), frequency of vegetable consumption (p = 0.020), and frequency of milk and milk product consumption (p < 0.01) increased significantly in the intervention group compared with the control group. Body weight and body mass index (BMI; p < 0.001), waist circumference (p < 0.01), and the depression scale score (p < 0.01) decreased significantly, while significant improvements were found in self-rated health (p = 0.045) and microbiome diversity (p < 0.01). CONCLUSION:Nutritional education focusing on gut microbiota composition may improve obesity and psychological factors in obese women.
RCT Entities:
PURPOSE: Gut microbiota composition was supposedly related to obesity and psychological factors. We examined the effects of a nutritional education intervention focusing on gut microbiota composition on obesity and psychological factors among obesewomen. METHODS: Forty-four obese Japanese women aged 40 or older were randomly assigned to either an intervention group (n = 22) or control group (n = 22). The intervention consisted of a 20-min dietary lecture and a 10-min counselling session by registered dieticians, every 2 weeks for eight consecutive weeks. Body weight, height, waist circumference, food frequency, and gut microbiota composition were measured, and self-rated health and psychological factors were scored before and after the intervention. RESULTS: All participants completed the 8 week program. After the intervention, dietary fibre intake (p < 0.01), frequency of vegetable consumption (p = 0.020), and frequency of milk and milk product consumption (p < 0.01) increased significantly in the intervention group compared with the control group. Body weight and body mass index (BMI; p < 0.001), waist circumference (p < 0.01), and the depression scale score (p < 0.01) decreased significantly, while significant improvements were found in self-rated health (p = 0.045) and microbiome diversity (p < 0.01). CONCLUSION: Nutritional education focusing on gut microbiota composition may improve obesity and psychological factors in obesewomen.
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