The effect of the addition of resistance training to a dietary education intervention on apolipoproteins and diet quality in overweight and obese older adults

Figures & data

Table 1 DASH Diet Index

DASH variable	0-point equivalent	0.5-point equivalent	1-point equivalent
Total grains (svgs/day)	<5	5–6	≥7
Whole grains (svgs/day)	<1	1	≥2
Vegetables (svgs/day)	<2	2–3	≥4
Fruits (svgs/day)	<2	2–3	≥4
Dairy foods (svgs/day)	<1	1	≥2
Meats, poultry, fish (svgs/day)	>4	3	≤2
Nuts, seeds, legumes (svgs/wk)	<2	2–3	≥4
Fat (% kcal)	≥33	31–32	≤30
Saturated fat (% kcal)	≥13	11–12	≤10
Sweets (svgs/wk)	>8	6–7	≤5
Sodium (mg)	>2401	1501–2400	≤1500

Note: DASH Diet Index scores range from 0 to 11.

Abbreviations: DASH, Dietary Approaches to Stop Hypertension; svgs, servings; wk, week.

Table 2 Baseline descriptive data of all subjects

Characteristics	Subjects (n)
Gender (M/F)	11/16
BMI (overweight/obese)	6/21
Medications
Lipid-lowering	7
Blood pressure	4
	Mean ± SD
Age (years)	66.6 ± 4.3
Diet composition
Calories	1932.3 ± 1015.4
Carbohydrate (%)	51.0 ± 8.6
Protein (%)	17.1 ± 3.3
Fat (%)	31.1 ± 7.7

Notes: Overweight = BMI ≤ 29.9 kg/m²; obese = BMI ≥ 30 kg/m².

Abbreviations: BMI, body mass index; F, female; M, male; SD, standard deviation.

Table 3 Clinical and biochemical data

Clinical	DE (n = 12)		DERT (n = 15)		Effect size
	Pre	Post	Pre	Post
Systolic BP (mmHg)	135.0 ± 13.0	122.0 ± 17.0¥	130.0 ± 13.5	123.0 ± 7.1	0.055
Diastolic BP (mmHg)	79.0 ± 6.0	78.0 ± 4.6	78.0 ± 6.0	75.0 ± 5.4¥	0.034
Biochemical
Glucose (mg/dL)a	104.1 ± 8.6	102.7 ± 12.0	99.9 ± 18.6	99.7 ± 18.1	0.002
TC (mg/dL)	199.1 ± 36.5	201.2 ± 35.6	176.7 ± 30.2	173.6 ± 36.6	0.018
TAG (mg/dL)b	140.9 ± 80.5	145.2 ± 83.4*	97.7 ± 32.1	89.2 ± 32.9*	0.040
HDL-C (mg/dL)b	56.4 ± 16.7	55.7 ± 17.5	55.3 ± 15.1	54.6 ± 16.6	<0.001
LDL-C (mg/dL)	114.4 ± 26.0	116.5 ± 29.1	101.8 ± 29.7	101.1 ± 35.2	0.009
oxLDL (ng/mL)	394.6 ± 130.7	332.9 ± 87.3	474.6 ± 111.8	413.9 ± 124.4¥	<0.001
apoB (mg/dL)	133.6 ± 19.6	131.7 ± 16.5*	119.5 ± 23.9	114.6 ± 16.2*	0.007
apoA-I (mg/dL)	187.3 ± 12.4	190.1 ± 16.3	188.2 ± 11.3	184.6 ± 16.8	0.056

Notes: Pre and post values expressed as mean ± standard deviation.

a Removed outlier (1) and log transformed for analyses;

b log transformed for analyses;

* difference between groups was P < 0.05.

¥ Difference within groups was P < 0.05. Effect size expressed as partial eta squared (0.01 = small effect, 0.06 = moderate effect, 0.14 = large effect).

Abbreviations: apoB, apolipoprotein B; apoA-I, apolipoprotein A-I; BP, blood pressure; DE, dietary education; DERT, dietary education plus resistance training; HDL-C, high-density lipoprotein cholesterol; LDL-C, low-density lipoprotein cholesterol; oxLDL, oxidized low-density lipoprotein; TAG, triacylglycerol; TC, total cholesterol.

Figure 1 Dietary Approaches to Stop Hypertension Diet Index scores between groups at baseline and post-intervention.

Note: Different letters at one time point represent a significant difference between groups (P < 0.01).
Abbreviations: DE, dietary education; DERT, dietary education plus resistance training.

Table 4 Energy balance and body composition

Energy	DE (n = 12)		DERT (n = 15)		Effect size
	Pre	Post	Pre	Post
Intake (kcals/day)	1856.7 ± 614.8	1530.0 ± 351.8¥	1691.8 ± 554.8	1641.4 ± 605.4	0.088
Expenditure (kcals/week)	6620.0 ± 3880.0	11,658.0 ± 9567.0	6158.0 ± 2948.0	7935.0 ± 5009.0	0.070
Body composition
Weight (kg)	87.2 ± 13.5	85.5 ± 13.7	87.1 ± 14.5	83.8 ± 12.6¥	0.075
Body fat (%)	40.2 ± 6.9	40.7 ± 6.4	41.4 ± 8.1	38.3 ± 9.1¥	0.369
BMI (kg/m^2)	31.9 ± 3.3	31.3 ± 3.3	31.5 ± 3.8	30.4 ± 3.4¥	0.067
Fat mass (kg)	35.3 ± 9.2	35.1 ± 8.7	36.1 ± 8.9	32.0 ± 8.3¥	0.267
Fat-free mass (kg)	51.9 ± 9.0	50.5 ± 8.8¥	51.0 ± 11.3	51.8 ± 11.8	0.342

Notes: Pre and post values expressed as mean ± standard deviation.

¥ Difference within groups was P < 0.05. Effect size expressed as partial eta squared (0.01 = small effect, 0.06 = moderate effect, 0.14 = large effect).

Abbreviations: BMI, body mass index; DE, dietary education; DERT, dietary education plus resistance training.