Impact of tamarind flour consumption on Body Mass Index (BMI) of diabetic patients
DOI:
https://doi.org/10.59171/nutrivisa-2016v3e9046Keywords:
Tamarindus indica L., tamarind flour, BMIAbstract
Introduction: Tamarindus indica L. is a common fruit in tropical regions, produced in a large quantity at the Northeast, and it is easy to find. Objective: To investigate the impact of using a flour obtained from tamarind over BMI. Methods: This is a longitudinal study, which involved 82 patients with type 2 diabetes mellitus, who were attended by an institution of reference. They consumed a flour produced from tamarind for 30 days. All volunteers were interviewed with a form containing data about sex, age, color (self-reported), years of education, occupation, monthly income. Anthropometric measurements were taken, like weight, height and BMI. At the end of four weeks the weight was measured again. Results: There was overweight prevalence (70.73%) among the participants before starting the use of flour. After a month using the flour, it is clear that the final BMI of most participants remained at overweight (65.85%). Note that this percentage decreased from that at the initial and the BMI of some participants became classified as eutrophic (6.09%). There was a decrease in the percentage of obesity, which went from 29.26% to 28.04%. The average BMI values before and after the intervention were significantly different (p <0.05). Conclusion: The flour used was associated with improved nutritional status of the patients, with an increase of eutrophic and to the reduction on the proportion of obese.
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Copyright (c) 2016 Laís Marinho Aguiar, Helena Alves de Carvalho Sampaio, Antônio Augusto Ferreira Carioca, Tatiana Uchôa Passos
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