Mat Pilates can lift cardiovascular health by lowering blood pressure and early vascular complications risk in obese people.
Constant high blood sugar, which is known as hyperglycemia, can lead to vascular complications.
The condition occurs when the arteries get blocked, making blood circulation difficult, hence diabetes is a major risk factor for peripheral vascular disease.
Scientists have shown that exercise in general is essential for managing or avoiding cardiovascular related health issues.
Obesity is growing fast in young adults and obese people, especially women, have the tendency to avoid regular exercises.
A new study shows that mat based Pilates is a powerful approach to reducing cardiovascular disease in young obese women.
Mat Pilates has attracted millions of people including celebrities in such a way that it has become a popular wellness practice among Americans.
The exercise aims to improve flexibility, body posture, controlled breathing patterns, and strengthen muscles.
In this study, a group of obese women aged 19 to 27 with hypertension followed a 12-week course of mat Pilates classes.
The training was 1 hour sessions, three times a week, each session consisted of initial warm up, a 40-minute mat Pilates workout, finishing with a 10-minute cool down.
Over the course, regular mat Pilates showed improvement in vascular function in participants by effectively lowering their blood pressure and arterial stiffness.
The study authors wrote:
“We hypothesized that Mat Pilates might decrease the risk of hypertension in young obese women.
Our findings provide evidence that Mat Pilates benefit cardiovascular health by decreasing blood pressure, arterial stiffness, and body fatness in young obese women with elevated blood pressure.
Because adherence to traditional exercise (both aerobic and resistance) is low in obese individuals, Mat Pilates Training might prove an effective exercise alternative for the prevention of hypertension and cardiovascular events in young obese adults.”
About the author
Mina Dean is a Nutritionist and Food Scientist. She holds a BSc in Human Nutrition and an MSc in Food Science.
The study was published in the American Journal of Hypertension (Wong et al., 2020).