Efeito do perfil de treino e do Índice de Massa Corporal na saúde da torta
DOI:
https://doi.org/10.47197/retos.v82.119388Palavras-chave:
Treino aeróbico, índice de massa corporal, saúde dos pés, atividade física, treino de forçaResumo
Introdução: A saúde do bolo é uma construção multidimensional que inclui a dor, a funcionalidade e a adequação do calor, e está associada a vários fatores clínicos e demográficos. No entanto, a sua evidência sobre o papel do Índice de Massa Corporal (IMC) e a atividade física continua a ser controversa, principalmente pela falta de controlo de variáveis confusas.
Objectivo: Determinar a associação do perfil de treino e do IMC com a saúde do bolo, ajustando por sexo e idade.
Metodologia: Foi realizado um estudo observacional analítico de corte transversal em 270 adultos (147 mulheres e 123 homens; idade 44,07 ± 17,10 anos; IMC 27,42 ± 4,93 kg/m2). A saúde da tarte foi avaliada através do Foot Health Status Questionnaire (FHSQ) validado em espanhol. Se aplicam modelos de regressão linear múltiplos ajustados por sexo e idade.
Resultados: Na comparação com os participantes sedentários, os perfis simultâneos e de força estão associados a pontuações totais e de função mais elevadas. Além disso, o perfil de força relacionou-se com melhores pontuações de calzado. Os perfis aeróbicos e simultâneos mostram melhores pontuações de saúde geral da tarte. Um IMC grande foi associado a pontuações mais baixas de dor, função e total, mas esta relação perdeu significado para os colaboradores com erros padrão robustos.
Conclusões: Os perfis de treino de força ou simultâneos associaram-se à melhor saúde do bolo, enquanto o IMC apenas apresentou uma tendência inversa geral de débil. As estratégias preventivas deveriam focar-se na promoção da atividade física orientada para o treino de força e gestão do peso.
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