Efeitos do treinamento físico sobre a resistência mecânica do terço proximal do fêmur de ratos Effects of physical training on the mechanical resistance of rat femur proximal thirds

OBJETIVO: Analisar o comportamento mecânico do terço proximal do fêmur de ratos submetidos ao treinamento aeróbio e resistido crônicos. MÉTODOS: Ratos Wistar machos (80 dias, 300 a 350 g) foram divididos em 3 grupos (n=8 por grupo): Treinamento aeróbio/8 semanas (TA), Treinamento resistido/8 semanas (TR) e controle/8 semanas (CO). Ao término do período de treinamento os animais foram sacrificados e o fêmur direito coletado. Para análise do comportamento mecânico do fêmur foram realizados ensaios de flexo-compressão. RESULTADOS: O treinamento resistido ocasionou redução significante da força máxima (Fmáx) do fêmur. Por outro lado, promoveu um aumento (23,7%) relevante, porém não significante, da deformação da força máxima (DFmáx). O treinamento aeróbio não afetou a Fmáx, porém promoveu uma redução (26,6%) considerável, também não significante, da DFmáx. CONCLUSÕES: Os resultados demonstram que o treinamento resistido e aeróbio, promoveram redução da Fmáx e da DFmáx óssea, respectivamente. Os dados evidenciam uma ação diferencial de ambos os modelos de treinamento físico sobre as propriedades mecânicas do fêmur de ratos.<br>OBJECTIVE: To analyze the mechanical behavior of rat femur proximal thirds submitted to chronic aerobic and resistance training. METHODS: Male Wistar rats (80 days of age, weighing 300 to 350 g) were divided into 3 groups (n=8 per group): control (CO), aerobic training (TA) and resistance training (TR). At the end of the training, the animals were euthanized and the right femur was collected. Flexion-compression tests were carried out to analyze the mechanical behavior of the femurs. RESULTS: The resistance training promoted a significant reduction in maximum force (Fmáx) of the femur. However, it also promoted a relevant increase (23.7%), though without statistical significance, in maximum force deformation (DFmáx). The aerobic training did not affect maximum force, however, it caused a considerable reduction in DFmáx (26.6%), though this was also not statistically significant. CONCLUSIONS: The results show that resistance and aerobic training promoted a reduction in the Fmáx and DFmáx, respectively. The data showed a different response of both physical training models on the mechanical properties of the rat femurs

Dietary differences between centenarians residing in communities and in skilled nursing facilities: the Georgia Centenarian Study

The purpose of this study was to examine the dietary habits among centenarians residing in community settings (n=105) and in skilled nursing facilities (n=139). The sample was a population-based multi-ethnic sample of adults aged 98 years and older (N=244) from northern Georgia in the US. Compared to centenarians in skilled nursing facilities, those residing in the community were more than twice as likely to be able to eat without help and to receive most of their nourishment from typical foods, but they had a lower frequency of intake of all of the food groups examined, including dairy, meat, poultry and fish, eggs, green vegetables, orange/yellow vegetables, citrus fruit or juice, non-citrus fruit or juice, and oral liquid supplements. A food summary score was created (the sum of the meeting recommendations for five food groups). In multiple regression analyses, the food summary scores were positively associated with residing in a nursing facility and negatively associated with eating without help and receiving most nourishment from typical foods. These data suggest that centenarians residing in communities may have limited access to foods that are known to provide nutrients essential to health and well-being. Also, centenarians who are able to eat without help and/or who eat mainly typical foods may have inadequate intakes of recommended food groups. Given the essential role of foods and nutrition to health and well-being throughout life, these findings require further exploration through the detailed dietary analyses of centenarians living in various settings