Previous studies using probiotics have shown strain-dependent effects on body mass index (BMI), body mass, or fat mass (FM). The aim of this study was to evaluate how the addition of yogurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 strains to a diet plan affects selected anthropometric parameters in obese people on an energy-restricted diet. Fifty-four subjects aged 20–49 (34.52 ± 9.58) years were included in this study. The recruited subjects were assigned to two subgroups: consuming probiotic yogurt along with a hypocaloric diet (GP) (n–27) or the same diet but without an intentional introduction of yogurt (GRD) (n–27) for 12 weeks. Both GP and GRD decreased body weight, BMI, fat mass and visceral fat by 5.59 kg and 4.71 kg, 1.89 and 1.61 kg/m2, 4.80 kg and 4.07 kg, and 0.68 and 0.65 L, respectively, although the obtained differences were not significant. Analysis of GP and GRD results separately at the beginning and end of the intervention showed that fat loss was substantial in both groups (p < 0.05). Consumption of yogurt containing LA-5 and BB-12 does not significantly improve anthropometric parameters in obese patients.
The first mention of a vegetarian diet in Poland appeared in the 19th century. Since then, its popularity has been growing steadily year by year. Nevertheless, it remains a controversial topic. Many scientists try to explain what is the correct vegetarian diet and how its use can affect the health and proper human body functioning. Vegetarian diet is mainly based on the elimination of meat consumption. Depending on the type, it also involves the abandonment of fish, eggs as well as milk and their products. Such kind of nutrition based mainly on plant-derived products can effectively prevent diseases of civilization, reduce the risk of developing obesity, promote the maintenance of normal cholesterol and blood sugar, and lower blood pressure. However, an incorrectly balanced vegetarian diet may be associated with deficiencies of some vitamins and minerals. This paper reviews a few dozens of studies on people using a vegetarian diet in Poland. This review shows that vegetarians in Poland are not very well studied group and further research is needed.
SummaryBackground. Electrical stimulation and conditioning of carcasses are carried out to improve the quality of meat. The aim of the study was to evaluate the effect of these treatments on the glycolysis process and tenderness of beef. Material and methods. The longest lumbar muscles (m. longissimus lumborum) were the experimental material. They were divided into four groups by tenderization treatments: ES -high voltage electrical stimulation, KD -conditioning for 18 h at a temperature of 12-15°C, ES+KD -electrical stimulation and conditioning, in conjunction, K -standard cooled carcasses. Glycolysis was evaluated on the basis of the pH value, the content of glycogen and lactic acid after 45 min, and 3, 14, 17, 21, and 28 days post mortem. Tenderness was measured on the 3 rd , 14 th , 17 th , 21 st and 28 th day based on shear force evaluations. Results. At 45 min after slaughter the value of pH of the muscles was decreasing at the highest rate in the case of ES and ES+KD. Meat of those carcasses displayed the best tenderness after 3 and 14 days, especially when compared to K samples (p ≤ 0.05). Conclusions. Among the evaluated meat tenderization treatments, ES had the greatest impact on improving meat tenderness. The conjunction of ES and KD did not cause significant changes in the process of glycolysis and meat tenderization.
Obesity is a chronic disease, which is often accompanied by disorders of the carbohydrates and lipid metabolism, as well as metabolic complications concerning the circulatory system. It is a disorder of homeostasis of energy transformation, caused by excessive supply of energy contained in food which exceeds the needs of the body, consequently leading to increased storage of excess kilocalories in the form of adipose tissue. The incidence of obesity in the world has more than doubled between 1980 and 2014 and currently affects more than 600 million people. This is primarily due to increased food availability, a sedentary lifestyle, as well as a high-fat and high-carbohydrate diet. These facts are a consequence of socio-economic changes which took place in recent decades. One of the factors that can play an important role in the prevention of obesity or reduction of excessive body weight is the modification of intestinal microbiota composition. Recent studies have shown that a diverse, properly functioning microbiota secures the adequate use of energy supplied with food and suitable storage in the body. Probiotic bacteria can contribute to weight loss in two ways. First of all, microbiota of people characterized by the correct quantitative and qualitative composition is much more energy-efficient and contributes to the increased excretion of undigested food residues as compared to the microbiome of people diagnosed with intestinal dysbiosis. Weight reduction due to taking probiotics may also be related to its effect on the regulation of carbohydrate and lipid metabolism in the organism. This article reviews the current clinical studies on the potential relationship between intestinal microbiota and changes in anthropometric parameters concerning people with excessive body weight.
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