Body composition and dairy intake in sedentary employees who participated in a healthy program based on nutrition education and Zumba

Marcela Guerendiain; Emilio Villa-González; Yaira Barranco-Ruiz

doi:10.1016/j.clnu.2018.09.032

Body composition and dairy intake in sedentary employees who participated in a healthy program based on nutrition education and Zumba

Clin Nutr. 2019 Oct;38(5):2277-2286. doi: 10.1016/j.clnu.2018.09.032. Epub 2018 Oct 5.

Authors

Marcela Guerendiain¹, Emilio Villa-González², Yaira Barranco-Ruiz²

Affiliations

¹ Metabolism and Nutrition Disorders Research Group, School of Medicine, Faculty of Health Sciences, National University of Chimborazo, Riobamba, Ecuador. Electronic address: mguerendiain@unach.edu.ec.
² PROFITH "PROmoting FITness and Health through Physical Activity" Research Group, Department of Physical Education and Sport, University of Granada, Granada, Spain; Physical Activity, Sport and Health Group, School of Physical Culture, Faculty of Health Sciences, National University of Chimborazo, Riobamba, Ecuador.

PMID: 30342932
DOI: 10.1016/j.clnu.2018.09.032

Abstract

Background & aims: The dairy intake is associated with body composition; however, its effect is controversial and remains unknown in relation to exercise interventions as Zumba Fitness^®. Thus, we analyzed the body composition and its relation to dairy intake in sedentary employees who participated in a healthy program based on nutrition education and Zumba Fitness^®.

Methods: Sixty-nine sedentary employees (age = 38.41 ± 7.45-yr, 81.16% women) participated in a healthy program (16-weeks) based on nutrition education (2 sessions, 1st and 10th week) and Zumba Fitness^® (ZF) exercise programs [2 interventions: a) ZF, 1 h of ZF/3 day/week; b) ZF + BW, 1 h of ZF/3 day/week plus 20 min of bodyweight training]. Body composition (body weight, height, BMI, waist-hip index, ∑6-skinfolds, fat mass and muscle mass), blood pressure and dairy intake (milk, yogurt and cheese) were assessed at baseline and after interventions. Participants were categorized into normal weight (NW, BMI = 18.5-24.9 Kg/m²) and excess weight (EW, BMI ≥ 25 Kg/m²). Dairy intake and changes in BMI (ΔBMI = BMI after intervention-BMI at baseline) were divided into tertiles (T).

Results: Only muscle mass (Kg) differed between ZF and ZF + BW (baseline and 16-weeks). Anthropometric indicators of adiposity were lower in NW than EW group (baseline). The ∑6-skinfolds and fat-mass decreased, while muscle mass increased in ZF and ZF + BW, and in NW and EW groups (16-weeks). The most consumed dairy was milk (baseline). Participants of T1 of cheese intake (baseline) had a higher reduction in BMI (0.42 ± 0.56 vs 0.62 ± 1.42 Kg/m²) and in ∑6-skinfolds (40.23 ± 13.13 vs 23.51 ± 10.84 mm) than individuals in T3 (16-weeks). Employees who presented higher weight loss (T3, BMI decrease > 0.50 Kg/m²) consumed lower cheese than the weight gain group (T1, BMI increase ≥ 0.33 Kg/m²) (baseline).

Conclusions: Healthy programs based on nutrition education and Zumba Fitness^® improve body composition both in EW and NW sedentary employees. ZF is as effective as ZF + BW. A lower cheese intake, at baseline, but not milk or yogurt, was related to a weight loss.

Keywords: Dairy intake; Nutrition education; Overweight; Sedentary employees; Weight loss; Zumba fitness.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Adult
Body Composition / physiology*
Dairy Products / statistics & numerical data*
Dancing / physiology
Diet / statistics & numerical data
Exercise / physiology*
Female
Health Promotion / methods*
Humans
Male
Middle Aged
Sedentary Behavior*