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Resistance training improves blood pressure regardless of daily breakfast composition
Author(s) -
Kern Mark,
Hobb Kylee,
Clayton Zachary,
Shelechi Mahshid,
Hernandez Lisa M,
Barber Anjee,
Petrisko Yumi,
Hooshmand Shirin,
Nemoseck Tricia
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.632.7
Subject(s) - blood pressure , resistance training , medicine , zoology , strength training , physical therapy , biology
Resistance training has been consistently demonstrated to reduce blood pressure, even in normotensive individuals; however, less is known about diet/exercise interactions on blood pressure. Our purpose was to examine the effect of resistance training three times per week on blood pressure in 44 normotensive adults aged 18–35 years. Subjects were randomly assigned to consume isoenergetic (400 kcal) breakfasts every day that were either egg‐based (including two eggs per day) bagel‐based. Resistance training included 3–4 sets of 10 exercises of major muscle groups. Each set was performed at 60–90% of one repetition maximum for 8–10 repetitions. Overall, systolic blood pressure decreased (P<.05) from 115+/−21 to 107 +/− 32 mmHg, while diastolic blood pressure decreased (p<.05) from 70 +/− 13 to 63 +/− 19 mmHG. However, no statistically significant changes were detectable within dietary groups after 6 weeks (p‐values were between .07–.15), likely due to relatively low statistical power. In conclusion, six weeks of resistance training three times per week promoted improvements in blood pressure for study participants overall, and dietary composition of breakfast appeared to have little, if any, impact on the outcome. Supported by the Egg Nutrition Center.