The Longevity Project » fat loss http://thelongevityproject.com Prevention, cognition, sustainable aging Mon, 30 Apr 2012 11:55:17 +0000 en hourly 1 http://wordpress.org/?v=3.0 Dairy augmentation of total and central fat loss in obese subjects http://thelongevityproject.com/dairy-augmentation-of-total-and-central-fat-loss-in-obese-subjects/ http://thelongevityproject.com/dairy-augmentation-of-total-and-central-fat-loss-in-obese-subjects/#comments Mon, 04 May 2009 13:29:24 +0000 TLP http://thelongevityproject.com/?p=508 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.

Zemel MB, Richards J, Mathis S, Milstead A, Gebhardt L, Silva E.

Department of Nutrition, The University of Tennessee, Knoxville, TN 37996-1920, USA. mzemel@utk.edu

Int J Obes (Lond). 2005 Apr;29(4):391-7.Click here to read Links

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