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Mediterranean Diet, Body Composition, and Activity Associated with Bone Health in Women with Fibromyalgia Syndrome.

08:00 EDT 1st April 2019 | BioPortfolio

Summary of "Mediterranean Diet, Body Composition, and Activity Associated with Bone Health in Women with Fibromyalgia Syndrome."

There is very little scientific literature on the potential relationships between modifiable factors, including body composition, dietary pattern and physical activity (PA), and bone status in patients with fibromyalgia: A musculoskeletal condition characterized by chronic, widespread pain that is often accompanied by a broad spectrum of symptoms.

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This article was published in the following journal.

Name: Nursing research
ISSN: 1538-9847
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Medical and Biotech [MESH] Definitions

A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, cereals and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.

The relative amounts of various components in the body, such as percentage of body fat.

A noninvasive method for assessing BODY COMPOSITION. It is based on the differential absorption of X-RAYS (or GAMMA RAYS) by different tissues such as bone, fat and other soft tissues. The source of (X-ray or gamma-ray) photon beam is generated either from radioisotopes such as GADOLINIUM 153, IODINE 125, or Americanium 241 which emit GAMMA RAYS in the appropriate range; or from an X-ray tube which produces X-RAYS in the desired range. It is primarily used for quantitating BONE MINERAL CONTENT, especially for the diagnosis of OSTEOPOROSIS, and also in measuring BONE MINERALIZATION.

The MEDITERRANEAN SEA, the MEDITERRANEAN ISLANDS, and the countries bordering on the sea collectively.

A course of food intake that is high in FATS and low in CARBOHYDRATES. This diet provides sufficient PROTEINS for growth but insufficient amount of carbohydrates for the energy needs of the body. A ketogenic diet generates 80-90% of caloric requirements from fats and the remainder from proteins.

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