成年人體脂肪測量方法的比較及體脂肪與體位相關性的探討

Shwu Huey Sherry Yang, Hui Yang, Ming-Che Hsieh, Yi Wen Chien

研究成果: 雜誌貢獻文章同行評審

摘要

In this study, we compared the Segmental Bioelectrical Impedance Analysis (SBIA), Foot-to-Foot Bioelectrical Impedance Analysis (FFA), Hand-to-Hand Bioelectrical Impedance Analysis (HHA), and Near Infra-red Interactance (NIRI) for measuring the accuracy of body fat percentage and determined the correlations of body composition for both normal and obese adults. This study was divided into two phases. In phase 1-normal adults, 25 men and 93 women are studied. The results showed that all four methods were correlated. However, no significant statisticed differences was found between FFA and HHA, and a lower measurement was observed for NIRI (p <0.05). The body fat percentile was correlated with body waist circumference (WC), hip circumference (HC), waist-to-hip ratio (WHR), and body mass index (BMI). The significant correlated value for men was with WC (r = 0.72, p <0.0001) and for women was with BMI (r = 0.79, p <0.0001). In phase 2, obese adults including 6 men and 21 women with a BMI ov er 27 kg/m2 were investigated. Results showed no statistic difference between FFA and HHA; however, a lower measurement was found for NIRI (p <0.05). Results also showed that the standard values were achieved using HHA for obese men (r = 0.93, p <0.05) and using FFA for obese women (r = 0.80, p <0.0001). Body fat percentage was only correlated with HC for obese men (r = 0.85, p <0.05), while it was correlated with WC, HC and BMI for obese women, and it was significantly correlated with BMI (r = 0.78, p <0.001). It was also showed that the body fat percentage was not correlated with WHR for either men or women. However, no index of weight control result was shown.
貢獻的翻譯標題Comparison with the methods for measuring body fat and investigation of interrelationships between anthropometry and body fat in adults
原文???core.languages.zh_TW???
頁(從 - 到)32-39
頁數8
期刊Nutritional Sciences Journal
31
發行號2
出版狀態已發佈 - 六月 2006

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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