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Dairy augmentation of total and central fat loss in obese subjects

Abstract

BACKGROUND AND OBJECTIVE: We have previously demonstrated an antiobesity effect of dietary Ca; this is largely mediated by Ca suppression of calcitriol levels, resulting in reduced adipocyte intracellular Ca2+ and, consequently, a coordinated increase in lipid utilization and decrease in lipogenesis. Notably, dairy Ca is markedly more effective than other Ca sources.

DESIGN: Obese subjects were placed on balanced deficit (−500 kcal/day) diets and randomized to control (400–500 mg Ca/day; n=16) or yogurt (1100 mg Ca/day; n=18) treatments for 12 weeks. Dietary macronutrients and fiber were held constant at the US average.

MEASUREMENTS: Body weight, body fat and fat distribution (by dual-energy X-ray absorptiometry), blood pressure and circulating lipids were measured at baseline and after 12 weeks of intervention.

RESULTS: Fat loss was markedly increased on the yogurt diet (−4.43±0.47 vs −2.75±0.73 kg in yogurt and control groups; P<0.005) while lean tissue loss was reduced by 31% on the yogurt diet. Trunk fat loss was augmented by 81% on the yogurt vs control diet (P<0.001), and this was reflected in a markedly greater reduction in waist circumference (−3.99±0.48 vs −0.58±1.04 cm, P<0.001). Further, the fraction of fat lost from the trunk was higher on the yogurt diet vs control (P<0.005).

CONCLUSION: Isocaloric substitution of yogurt for other foods significantly augments fat loss and reduces central adiposity during energy restriction.

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Acknowledgements

This research was supported by the Bell Institute of Health and Nutrition, General Mills Inc.

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Correspondence to M B Zemel.

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Zemel, M., Richards, J., Mathis, S. et al. Dairy augmentation of total and central fat loss in obese subjects. Int J Obes 29, 391–397 (2005). https://doi.org/10.1038/sj.ijo.0802880

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  • DOI: https://doi.org/10.1038/sj.ijo.0802880

Keywords

  • calcium
  • dairy
  • energy restriction
  • fat loss
  • yogurt

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