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The influence of gluten-free bakery products consumption on selected anthropometric parameters

M Gažarová et al.
Used Parameters : BW, BMI, VFA, WHR

Publication Year : 2017

Country : Slovakia

Journal : Slovak Journal of Food Sciences

The aim of the study was to evaluate the effect of a short-term consumption (six weeks) of gluten-free bakery products on the anthropometric parameters. The study group was composed of volunteers from the general population and consisted of 30 healthy adults. The amount of bakery product was determined as follows: women consumed 150-200 grams per day; men 200-250 grams per day. Anthropometric measurements were made by using InBody 720, we received data such as body weight, Body Mass Index (BMI) and Waist-to-Hip …
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