비만 여성을 대상으로 한 단기간의 저열량 식사요법에서 체구성 성분의 변화
Change of Body Composition in Obese Women with Short-term Low Calory Diets
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연구배경: 이상적인 체중감소는 제지방을 유지하면서 체지방을 줄이는 것이다. 최근 한국에선 많은 사람들이 체중감량을 위해 저열량 저단백 식이를 통한 부적절한 식사요법을 시도하고 있으며 이에 따른 많은 부작용이 발생하고 있다. 본 연구는 단기간의 저열량 식사 요법에서 체구성 성분의 변화에 영향을 주는 식이 요인을 알아보기 위해서 시행되었다. 방법: 2003년 1월부터 4월까지, 6주간의 식사요법에 참여한, 체질량 지수 24 이상인, 23세에서 37세 사이의 건강한 비만 여성 26명을 연구 대상으로 하였다. 모든 대상자에게 하루에 약 1,200 kcal를 섭취하도록 교육하였으며 식사일기 작성에 대해서도 교육하였다. 연구 시작 시, 3주 후 그리고 6주 후에 대상자들의 몸무게를 측정하고 BIA를 이용하여 체지방량을 측정하였다. 6주에 연구기간 동안의 대상자들이 섭취한 식사일기를 분석하였다. 결과: 첫 3주간 섭취한 이상체중 당 단백질량과 그 후 3주간 제지방량 사이에 양의 상관관계가 있었다(P＜0.05). 동시에 첫 3주간 섭취한 지방량도 그 후 3주간 제지방량의 증가와 양의 상관관계가 있었다(P＜0.05). 그러나, 다중회귀분석에서 제지방 증가에 통계적으로 유의한 변수는 없었다. 결론: 단기간의 저열량 식이요법에서 첫 3주간의 단백질 섭취가 그 후 3주간의 제지방량 유지에 도움이 되었으며, 양의 반응을 가지고 있었다.
Abstract
Background: A reasonable weight reduction method is to reduce fat-body mass while preserving fat-free mass. Recently, many people in Korea have been trying reckless diet therapy for weight reduction by means of low calory and protein diets, which gave rise to many side effects consequently. For reasonable weight reduction, this study was undertaken to investigate the significant dietary factors that change body composition during short-term low calory diet. Methods: Twenty six healthy obese women aged 23～37 years, whose BMI was greater than 24, volunteered for the 6 week diet therapy from January to April in 2003. All subjects were instructed to eat approximately 1,200 kcal/day and keep a dietary diary. In the beginning the 3rd week and the 6th week of the study, subjects' body weight were measured and fat body weight were measured by BIA. In the 6th week, the analysis of the dietary diary was conducted. Results: There was a significant positive correlation between the protein intake per ideal body weight in the first 3 weeks and the fat-free mass increase in the latter 3 weeks (P＜0.05). At the same time, the fat intake in the first 3 weeks had positive correlation with the fat-free mass in the latter 3 weeks, also (P＜0.05). But, we could not find any significant values that had effect on the fat-free mass increase in multiple regression analysis. Conclusion: The protein intake in the first 3 weeks helped to preserve the fat-free mass in the latter 3 weeks, and had positive effects.
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