Author(s)

Kamel El-Reshaid^1*, Shaikha Al-Bader², Samah Ghanem³

¹Department of Medicine, Faculty of Medicine, Kuwait University, Kuwait City, Kuwait.
²Department of Nephrology, Amiri Hospital, Ministry of Health, Kuwait City, Kuwait.
³Qutaina Medical Center, Mubarak Al-Kabeer, Kuwait.

Background: Obesity is the leading preventable cause of death worldwide. It is associated with significant increases in morbidity and mortality. Few studies have addressed, prospectively, the impact of life-style modification in weight-reduction in 1) morbidly obese patients with BMI > 35 kg/m² and 2) on its associated co-morbid risk factors for metabolic syndrome viz. high blood pressure, diabetes, hyperlipidemia and steatohepatitis as well as psychiatric disorders. Patients and Methods: We prospectively evaluated the role of 1) two meals daily with in between 12-hour fasting, 2) thrice weekly 45-minute active-walk, and 3) their combination, in management of ambulant obese patients, at BMI of 35 to 39.9 kg/m² who had such multiple acquired metabolic disorders. The study was conducted over 3 years with 45 patients in 3 matched groups with regards to gender, age, BMI, waist circumference, lipid profile (LDL and TG), fibroscan steatosis grade, psychiatric assessment, antidiabetic drugs and antihypertensive ones. Results: At 6 and 12 months, the 3 regimens were well tolerated and were effective in weight loss, improvement in anthropometric measures and management of metabolic syndrome yet the combined one was significantly better in all endpoints. Conclusion: Our protocols of exercise and dieting were effective measures in managing obesity and its associated co-morbidities and their combination is synergetic.

Hyperlipidemia, Hypertension, Metabolic Syndrome, Obesity, Psychiatric Disorders, Type 2 Diabetes, Weight Reduction

El-Reshaid, K. , Al-Bader, S. and Ghanem, S. (2023) The Beneficial Effect of 12-Hour Fasting, 45 Minutes Exercise Thrice Weekly and Their Combination on Weight Loss, Anthropometric Measures and Metabolic Syndrome. Food and Nutrition Sciences, 14, 451-461. doi: 10.4236/fns.2023.145030.