Instytut Nauk o Zdrowiu / Institute of Health Sciences

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Browsing Instytut Nauk o Zdrowiu / Institute of Health Sciences by Subject "obesity"

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    Body composition, lifestyle and nutrients on adiponectin and resistin levels and AR index in obese individuals
    (2024) Polak-Szczybyło, Ewelina; Tabarkiewicz, Jacek
    Background: Low-grade inflammation resulting from processes occurring in the adipose tissue of obese people is a factor in the occurrence of numerous diseases. Current research focuses on ways to regulate immunological mechanisms in adipose tissue in order to minimize the consequences for the health. Methods: Body composition analysis using BIA was performed among 84 adults with obesity (BMI ≥ 30 kg/m2). Serum was collected to analyze the concentration of adiponectin (ApN) and resistin. The subjects additionally completed a food frequency questionnaire FFQ-6 and a three-days food diary. Adiponectin-resistin index (AR index) was calculated. Results: Re-sistin showed a positive correlation with BMI and subcutaneous adipose tissue content. AR index value was also positively associated with the amount of adipose tissue and body mass. Adi-ponectin level in the blood of the studied individuals decreased with the content of lean tissue. Adiponectin level also decreased with the amount of carbohydrates, e.g. starch, and glycemic load of the diet. Resistin decreased in patients who frequently consumed white pasta and red meat, while AR index was positively associated with the amount of white rice and SFA and MUFA fatty acids consumed and negatively with the frequent consumption of carbohydrates, including starch. Physical activity was negatively correlated with adiponectin levels and AR index. Con-clusion: Body composition significantly affected the AR index and concentration of resistin and adiponectin in the blood of the subjects. Dietary factors also had a significant effect.
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    Obesity and IL-21, IL-22, IL-23 in low-grade inflammation. Can they be manipulated by nutrition and stimulants?
    (2025) Polak-Szczybyło, Ewelina; Tabarkiewicz, Jacek
    Background: The IL-21, IL-22, and IL-23 are screened evaluated most often in patients with autoimmune or inflammatory diseases. There is a paucity of research focused on these cytokines in the obesity and its associated low-grade inflammation. Methods: The concentrations of IL-21, IL-22, and IL-23 Serum were analysed in serum samples from of obese 84 obese subjects were analysed for the concetrations of IL-21, IL-22, and IL-23. In addition, each respondent of them had to complete the nutrition questionnaire and diary. Body composition analysis was performed using the bioimpedance method. Results: The level of IL-23 was negatively correlated statistically associated with the BMI value. Alcohol consumption decreases the level of IL-21 and Tobacco smoking increases the level of IL-21 and IL-23. People who practice sports have higher IL-23 levels than people those who do not. practice sports. Dietary factors such as the amount and type of carbohydrates in diet, the glycaemic index, the frequency of consumption of complex carbohydrates (wholemeal pasta), fast-foods, cottage cheese, eggs and fish affect the mentioned interleukins. Also the level of retinol, niacyne, ryboflavine, omega-3 and beta-carotene in diet influence the level of tested cytokines. Conclusion: In obese individuals without autoimmune diseases, reduced levels of IL-23 occur. IL-21, 22 and 23 may be influenced by lifestyle factors, ege.g., addictions, physical activity, frequency of consumption of particular product groups, and the content of nutrients in the diet.
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    The influence of dietary preferences of obese people on the degree of obesity and body composition
    (2025) Polak-Szczybyło, Ewelina; Tabarkiewicz, Jacek
    Background: Obesity is a problem that affects people of all ages. According to WHO data, compared to 1975, the number of people with excessive body weight has tripled. A factor that makes solving the problem difficult is the number of causes that can contribute to the development of obesity, one of which is the dietary choices of obese people. Methods: Among 84 patients with body mass index (BMI) equal to or higher than 30 kg/m2, height measurements and body composition analysis were performed using the bioelectrical impedance method (BIA) were performed. Each respondent completed a questionnaire containing a standardised FFQ-6 survey examining the frequency of consumption of particular food groups. Additionally, respondents had to complete a three-day food diary from which their nutritional intake was calculated. Results: Subjects preferred foods high in saturated fat and cholesterol and high in salt and sodium. Both of these aspects are related to the choices of respondents who most often consumed products such as processed meat (cold cuts, frankfurters, sausages). Additionally, the diet of obese people was characterised by a high content of simple sugars and too little dietary fibre due to the frequent consumption of white bread. Despite daily consumption of fruits and vegetables, the diet was low in fiber, folic acid, and minerals (magnesium, potassium, calcium, selenium, and iodine). Body composition was positively influenced by frequent consumption of oat flakes, rye flakes, barley flakes, vegetables, fruits, poultry, milk, lactose, omega 3, folates, copper, calcium, magnesium, selenium and iodine. Frequent consumption of sweet carbonated beverages, cheese, salt, sodium, alcohol, GI, starch, and vitamin B3 resulted in an increase in parameters associated with obesity. Conclusion: Dietary preferences affect not only body weight and BMI but also body composition, e.g., fat mass, fat-free mass, muscle mass, total body water, and visceral fat. Both the frequency of consumption of the food groups and the amount of nutrients in the diet are important in shaping body composition.