생명과학회지 (Journal of Life Science)

한국생명과학회 (Korean Society of Life Science)
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횡격막 호흡과 마늘 분말 섭취가 중년 남성 흡연자의 신체조성, 심박수, 혈압 및 면역글로불린에 미치는 영향

Effects of Diaphragm Breathing and Garlic Powder Intake on Body Composition, Heart Rate, Blood Pressure and Immunoglobulin in Middle-aged Male smokers.

  • 최승욱 (대경대학 스포츠건강과학과) ;
  • 백영호 (부산대학교 체육학과) ;
  • 곽이섭 (동의대학교 레저스포츠학과)
  • Choi, Seung-Uk (Department of Sports & Health Science, Taekyeung College) ;
  • Baek, Yeong-Ho (Department of Physical Education, Pusan National University) ;
  • Kwak, Yi-Sub (Department of Leisure and sport science Dong-Eui University)
  • 발행 : 2007.09.30
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초록

본 연구의 대상은 40대 남성 중 흡연력이 10년 이상인 피험자 28명으로 횡경막호흡군, 마늘섭취군, 횡격막호흡+마늘섭취군, 대조군으로 나누었다. 횡격막 호흡 훈련은 4주간, 주 4회, 1회 20분 실시하였고, 운동강도는 호흡곤란척도의 2단계에서 5단계 사이로 설정하였다. 마늘 분말은 3 g씩, 아침, 저녁 식후, 하류 2회 섭취시킨 결과 다음과 같은 결론을 얻었다. 체지방률은 마늘섭취군만 실험 실시 후 감소하였고, 집단 간 비교에서 마늘섭취군이 대조군에 비해 낮은 것으로 나타났다. 심박수는 횡경막호흡군만 실험 실시 후 감소하였다. 수축기 혈압은 횡격막호흡+마늘섭취군만 실험 실시 후 감소하였다. IgG는 마늘섭취군과 횡격막호흡+마늘섭취군이 증가하였다. 이상의 결과를 통해 횡격막과 늑간의 효율적으로 사용하는 횡격막 호흡 훈련과 낮은 온도에서 가열하여 거부감을 줄인 마늘 분말 섭취는 흡연자의 신체조성, 심박수, 혈압 및 면역글로불린에 일부 긍정적인 효과가 나타나, 흡연자 뿐만 아니라 비흡연자들의 건강관리에도 적절한 중재 방법이 될 수 있을 것이다. 향후 흡연으로 인한 부작용의 예방과 개선을 위해 보다 종단적인 후속 연구가 요구되어진다.

The purpose of this study was to investigate combined effects of diaphragm breathing and garlic powder intake on body composition, heart rate, blood press and immunoglobulin levels in middle-aged male smokers from the age 40-49. Diaphragm breath training was 2-5 grade intensity on dyspnea scale for 20 minutes four times a week for 4 weeks and subjects were given garlic at 3 g of powder after breakfast and dinner two times a day during the 4 weeks. The conclusions of this study are as follows; Garlic intake group decreased in percentage of body fat, in the comparison between groups, garlic intake group had a lower percentage of body fat than control group. Heart rate was decreased in Diaphragm breathing group at rest. SBP was decreased in Diaphragm breathing+garlic intake group. Garlic intake group and diaphragm breathing+garlic intake group increased in IgG.

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