Effects of an interdisciplinary program to promote the health of overweight or obese adolescents on the consumption of inflammatory and anti-inflammatory foods

• Isabelle Zanqueta CARVALHO ^[1] ; Isabella Sartori Alvares ACETI ^[2] ; Déborah Cristina de Souza MARQUES ^[1] ; Braulio Henrique Magnani BRANCO ^[1] ; Paulo Leonardo Marotti SICILIANO ^[2] ; Isabela Cabral MARTINS ^[2] ; Ana Carolina Vieira COMAR ^[2]
  1. [1] Cesumar Institute of Science, Technology and Innovation, Maringá, PR, Brazil
  2. [2] Cesumar University, Maringá, PR, Brazil
• Localización: Nutrición clínica y dietética hospitalaria, ISSN 0211-6057, Vol. 44, Nº. 3, 2024, págs. 296-303
• Idioma: inglés
• DOI: 10.12873/443zanquetta
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• Resumen

  • Background: Being overweight is a significant public health problem. Due to the complexity of obesity in adolescence, the treatment in health recovery must be interdisciplinary.

    Goals: the present study aimed to investigate the effects of an interdisciplinary intervention program in over weight adolescents on the consumption of inflammatory and anti-inflammatory foods.

    Methods: the project lasted 14 weeks and was dividedin to three stages: recruitment of participants and initial assessments; interdisciplinary interventions, which included the simultaneous participation of their parents and, finally, there assessments. Food intake was measured at the beginning and end of the interventions using a three-day food record.The average values of calories and nutrients were used to generate the Dietary Inflammatory Index (DII®), a numerical score that assesses a diet for its effect on several bio-markers linked to inflammation. For the categorization of theDII®, high values (+1) for the pro-inflammatory effect an dlower values (-1) for the anti-inflammatory effect were considered. For all analyses, a p<0.05 was considered.

    Results: The consumption of carbohydrates, lipids, totaVlcholesterol, and saturated fat was reduced (p<0.05). On the other hand, there was an increase in the consumption of fiber,proteins, and vitamins A, D, E, B3, B6, B9, B12, and C, in addition to an increase in the consumption of iron, selenium, magnesium and zinc (p<0.05). The level of inflammation in IBD was significantly decreased for saturated fat, vitamins B6,B9, and C, as well as magnesium (p<0.05).

    Conclusion: Based on the results, the interdisciplinary intervention promoted a positive response with reduced lipids,total cholesterol, saturated fat, and reduced inflammatory food. New interventions with large groups and different samples are recommended to encourage possible extrapolation of our findings