Elgabsi Zeineb¹, Ayed Khadija², Ksouri Riadh³ and Serairi Beji Raja¹*

¹Department of Nutrition, High School of Sciences and Health Technics, Tunisia
²Department of Physiology, Faculty of Medicine, Tunisia
³Laboratory of Aromatic and Medicinal Plants, CBBC, Tunisia

*Corresponding Author: Serairi Beji Raja, Department of Nutrition, High School of Sciences and Health Technics, Tunisia.

Received: July 08, 2021; Published: July 26, 2021

Abstract

Purpose: Nutritional treatment and physical exercise are promising measures to prevent and treat obesity. However, conventional exercise is not always suitable for some patients due to unability to exercise conventionally. In this study, we examined the effect of a combined approach of the novel training method whole-body electromyostimulation (WB-EMS) and individualized nutritional interventions on anthropometric parameters and body composition in obese subjects after 12 weeks.

Methods: One hundred and twenty voluntary participants, aged 37.6 ± 6.01 years, were associated with the arms of the study according to eating habits:

• Control group WB-EMS SD (n = 30) having continued their spontaneous feeding during the 12 weeks of study, without any attempt to balance it,
• WB-EMS BD group (n = 30) followed dietary advice from the nutritionist in order to balance their diet both quantitatively and qualitatively,
• WB-EMS HP group (n = 30) under a high protein diet with a daily protein of between 1.8 and 2 g per kg of body weight and
• *WB-EMS IF group (n = 30) practicing intermittent fasting with time limitation (16/8 method).

All participants were trained via the WB-EMS. A preliminary analysis of spontaneous food intake was made by a nutritionist with all participants: a 24-hour reminder. Body composition and weight were measured by Bio-impedancemetry. We similarly measured the waist and the hips circumferences using a tape measure. All measurements were made in triplicate. Data analysis was performed using BILNUT software and the SAS system.

Results: After 12 weeks of experimentation, results show that subjects belonging to the control group (WB-EMS-SD) significantly lost weight (p < 0.05) and decreased their BMI (p < 0.05). When body fat is expressed as a percentage of body mass, it significantly increased (34.04 ± 7.57% vs 34.65 ± 7.19%; p < 0.05) while when expressed in kg, it significantly decreased (31.73 ± 7.13 kg vs 30.15 ± 7.94 kg; p < 0.05) between the start and the end of the experimental period. Skeletal muscle mass did not undergo any significant change (p > 0.05). It is also for body water whether expressed as a percentage (p > 0.05) and in kg (p > 0.05). Compared to control group, participants in the WB-EMS-BD group lost more body fat (-7.69 ± 2.83 vs -1.57 ± 1.76; p < 0.05) but gained more skeletal muscle mass (1.68 ± 1.31 vs -0.09 ± 0.89; p < 0.05). As for the WB-EMS-HP group, they lost weight and decreased their BMI. Compared to the group without dietary intervention (WB-EMS-AS), the high-protein diet induced a greater loss in fat mass (-9.12 ± 2.94 vs -1.57 ± 1.76) but did not allow preserve skeletal muscle mass (-1.81 ± 2.67 vs -0.09 ± 0.89). Participants in the WB-EMS-IF group significantly reduced their weight (p < 0.001) and their BMI (p < 0.001). Body fat significantly decreased both when expressed as a percentage and in kg (p < 0.05). However, skeletal muscle mass and body water increased significantly.

Conclusion: Training by WB-EMS will be one of the best allies since it combines time saving and efficiency.

Keywords: Whole Body ElectroMyoStimulation; EMS; Nutrition; Obesity; Training; Dieting

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Citation

Citation: Serairi Beji Raja., et al. “Impact of Whole Body Electromyostimulation with Nutrition Strategies on Body Composition in Overweight Adults: A Prospective Study”. Acta Scientific Nutritional Health 5.8 (2021): 55-65.

Copyright

Copyright: © 2021 Serairi Beji Raja., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.