BACKGROUND: Previous results suggested that increased intake of dairy calcium is associated with reduced weight and fat mass. OBJECTIVE: The purpose of this study was to determine whether long-term increases in consumption of dairy calcium alter body weight and fat mass in young, healthy women. DESIGN: We used a randomized, 1-y intervention for dairy calcium. Subjects were 155 young (aged 18-30 y), healthy, normal-weight women with intake of dietary calcium < 800 mg/d and energy intake </= 2200 kcal/d. Women were randomly assigned to 1 of 3 groups: 1) control: continue established dietary intake; 2) medium dairy: substitute dairy products to achieve intake of calcium of approximately 1000-1100 mg/d and maintain isocaloric intake; 3) high dairy: substitute dairy products to achieve intake of calcium of 1300-1400 mg/d and maintain isocaloric intake. The main outcome measures were 1-y changes in body weight (in kg) and fat mass (in kg). One hundred thirty-five women completed the trial. RESULTS:Mean intakes of calcium during the intervention were 742.4 +/- 321.5, 1026.4 +/- 311.3, and 1131.29 +/- 337.2 mg/d for the control, medium-dairy, and high-dairy groups, respectively (P < 0.0001). No significant differences were observed in the mean 1-y change in body weight between the control, medium-dairy, and high-dairy groups (0.8 +/- 2.8, 0.7 +/- 3.0, and 1.5 +/- 4.1 kg, respectively; P = 0.45). No significant differences were observed in the mean 1-y change in fat mass between the control, medium-dairy, and high-dairy groups (-0.5 +/- 2.5, 0.3 +/- 2.7, and 0.5 +/- 3.5 kg, respectively; P = 0.26). CONCLUSION: Increased intake of dairy products does not alter body weight or fat mass in young, healthy women over 1 y.
RCT Entities:
BACKGROUND: Previous results suggested that increased intake of dairy calcium is associated with reduced weight and fat mass. OBJECTIVE: The purpose of this study was to determine whether long-term increases in consumption of dairy calcium alter body weight and fat mass in young, healthy women. DESIGN: We used a randomized, 1-y intervention for dairy calcium. Subjects were 155 young (aged 18-30 y), healthy, normal-weight women with intake of dietary calcium < 800 mg/d and energy intake </= 2200 kcal/d. Women were randomly assigned to 1 of 3 groups: 1) control: continue established dietary intake; 2) medium dairy: substitute dairy products to achieve intake of calcium of approximately 1000-1100 mg/d and maintain isocaloric intake; 3) high dairy: substitute dairy products to achieve intake of calcium of 1300-1400 mg/d and maintain isocaloric intake. The main outcome measures were 1-y changes in body weight (in kg) and fat mass (in kg). One hundred thirty-five women completed the trial. RESULTS: Mean intakes of calcium during the intervention were 742.4 +/- 321.5, 1026.4 +/- 311.3, and 1131.29 +/- 337.2 mg/d for the control, medium-dairy, and high-dairy groups, respectively (P < 0.0001). No significant differences were observed in the mean 1-y change in body weight between the control, medium-dairy, and high-dairy groups (0.8 +/- 2.8, 0.7 +/- 3.0, and 1.5 +/- 4.1 kg, respectively; P = 0.45). No significant differences were observed in the mean 1-y change in fat mass between the control, medium-dairy, and high-dairy groups (-0.5 +/- 2.5, 0.3 +/- 2.7, and 0.5 +/- 3.5 kg, respectively; P = 0.26). CONCLUSION: Increased intake of dairy products does not alter body weight or fat mass in young, healthy women over 1 y.
Authors: Kiyah J Duffey; Penny Gordon-Larsen; Lyn M Steffen; David R Jacobs; Barry M Popkin Journal: Am J Clin Nutr Date: 2010-08-11 Impact factor: 7.045
Authors: Liwei Chen; Lawrence J Appel; Catherine Loria; Pao-Hwa Lin; Catherine M Champagne; Patricia J Elmer; Jamy D Ard; Diane Mitchell; Bryan C Batch; Laura P Svetkey; Benjamin Caballero Journal: Am J Clin Nutr Date: 2009-04-01 Impact factor: 7.045
Authors: Caren E Smith; Jack L Follis; Hassan S Dashti; Toshiko Tanaka; Mariaelisa Graff; Amanda M Fretts; Tuomas O Kilpeläinen; Mary K Wojczynski; Kris Richardson; Mike A Nalls; Christina-Alexandra Schulz; Yongmei Liu; Alexis C Frazier-Wood; Esther van Eekelen; Carol Wang; Paul S de Vries; Vera Mikkilä; Rebecca Rohde; Bruce M Psaty; Torben Hansen; Mary F Feitosa; Chao-Qiang Lai; Denise K Houston; Luigi Ferruci; Ulrika Ericson; Zhe Wang; Renée de Mutsert; Wendy H Oddy; Ester A L de Jonge; Ilkka Seppälä; Anne E Justice; Rozenn N Lemaitre; Thorkild I A Sørensen; Michael A Province; Laurence D Parnell; Melissa E Garcia; Stefania Bandinelli; Marju Orho-Melander; Stephen S Rich; Frits R Rosendaal; Craig E Pennell; Jessica C Kiefte-de Jong; Mika Kähönen; Kristin L Young; Oluf Pedersen; Stella Aslibekyan; Jerome I Rotter; Dennis O Mook-Kanamori; M Carola Zillikens; Olli T Raitakari; Kari E North; Kim Overvad; Donna K Arnett; Albert Hofman; Terho Lehtimäki; Anne Tjønneland; André G Uitterlinden; Fernando Rivadeneira; Oscar H Franco; J Bruce German; David S Siscovick; L Adrienne Cupples; José M Ordovás Journal: Mol Nutr Food Res Date: 2017-12-11 Impact factor: 5.914
Authors: Ricardo Almon; Emma Patterson; Torbjörn K Nilsson; Peter Engfeldt; Michael Sjöström Journal: Food Nutr Res Date: 2010-06-16 Impact factor: 3.894