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Effects of Dried Apple Consumption on Body Composition, Inflammatory Markers and Lipid Profile in Overweight and Obese Children

Childhood obesity increases the risk for many metabolic conditions in adulthood and has been a focus of many public health efforts in the United States. Consumption of fruit and dietary fiber reduces the risk of chronic diseases such as cardiovascular diseases (CVD). The objective of this study was to examine whether dried apple consumption may promote weight loss and improve metabolic markers in overweight and obese children. Thirty‐eight overweight or obese children age 10 to 16 years were randomly assigned to one of two groups: twice daily 120 kcal serving of a) a dried apple snack or b) a refined carbohydrate‐rich snack (muffins) for eight weeks. Body weight, height and waist circumference were determined at an initial visit and after eight weeks. Body composition was assessed using dual‐energy X‐ray absorptiometry (DXA) and Bod Pod. Blood samples were collected at baseline and the final visit to measure serum cholesterol, triglycerides, glucose, insulin, proinsulin, total adiponectin, C‐reactive protein, total antioxidant, superoxide dismutase, and glutathione peroxidase. Body weight did not change significantly in the apple group but increased for the muffin group (p<0.01). Height increased significantly over the 8‐week period (p < 0.01) in both groups asserting the fact that growth occurs very fast in this age group. Bod Pod results showed that fat free mass remained unchanged in the apple group, while fat‐free mass increased significantly in the muffin group (p < 0.01). DXA indicated increased (p < 0.05) trunk fat mass for the muffin group only. HDL‐cholesterol concentration increased (p < 0.05) after the eight‐week treatment within the apple group. Other biochemical markers were not significantly different between groups. In conclusion, apple snacks did not promote adiposity; in contrast, a refined snack such as muffin tended to increase truncal fat and lean body mass. Additionally, apple consumption increased HDL‐C concentration, which is associated with decreased CVD risk. These results demonstrate the need for similar research in other populations or for a longer duration.