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HIGHER APPENDICULAR AND TRUNK FAT MASS USING BIOELECTRICAL IMPEDANCE ANALYSIS ARE RELATED TO HIGHER RESTING BLOOD PRESSURE IN OLDER ADULTS
Author(s) -
Daichi Takagi,
Masatoshi Kageyama,
Sho Kojima,
Yukiko Nishida
Publication year - 2015
Publication title -
journal of aging research and lifestyle
Language(s) - English
Resource type - Journals
ISSN - 2534-773X
DOI - 10.14283/jarcp.2015.66
Subject(s) - bioelectrical impedance analysis , blood pressure , trunk , medicine , cardiology , diastole , body mass index , anatomy , biology , ecology
Background: Little is known about how fat mass and muscle mass in different parts of the body (e.g., appendages, trunk) using bioelectrical impedance analysis influences resting blood pressure in older adults. Objective: The purpose of the study was to clarify the association between resting blood pressure and muscle mass and fat mass in older adults using bioelectrical impedance analysis. Design: A cross-sectional study. Settings: A sample living independently in the community. Participants: The subjects were older adults between the ages of 65 and 85 years (n = 100). Measurements: Systolic, diastolic and mean arterial pressure was measured using an automatic hemodynamometer, and bioelectrical impedance analysis was used to estimate muscle mass and fat mass. Results: A positive correlation was observed between total fat mass, left and right arm fat mass, trunk fat mass, and left and right leg fat mass and resting systolic, diastolic and mean arterial pressure (p 0.05). In a multiple regression analysis adjusted for sex, systolic, diastolic and mean arterial pressure were independently predicted by total fat mass, left and right arm fat mass, trunk fat mass, and left and right leg fat mass (p < 0.05). Conclusions: These findings suggest that total, appendicular, and trunk fat mass, measured using bioelectrical impedance analysis, could aid in detecting the factors that increase blood pressure in clinical settings and even in daily life, thereby helping in controlling blood pressure.

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