M Mohammadi-Sartang1, N Bellissimo2, J O Totosy de Zepetnek3, N R Brett2, S M Mazloomi4, M Fararouie5, A Bedeltavana6, M Famouri6, Z Mazloom7. 1. School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. 2. School of Nutrition, Ryerson University, 350 Victoria Street, Toronto, Ontario, Canada. 3. Faculty of Kinesiology & Health Studies, University of Regina, Saskatchewan, Canada. 4. Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. 5. HIV/AIDS Research Center, Shiraz University of Medical Sciences, Shiraz, Iran. 6. Dairy Expert at Research and Development of Zarrin Ghazal Company (DAITY), Shiraz, Iran. 7. School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. Electronic address: zohreh.mazloom@gmail.com.
Abstract
BACKGROUND AND AIMS: Obesity is a complex and multifaceted condition. Thus, functional foods need investigation as novel adjunct treatments for obesity. The objective was to determine the effects of daily consumption of a fortified yogurt (FY) on weight loss in overweight and obese patients with metabolic syndrome on a caloric-restricted diet. METHODS AND RESULTS: This was a randomized, double-blind, 10-week study. Participants were randomly allocated to two groups receiving either two servings (2 × 250 g)/day of FY with whey protein, calcium, vitamin D, prebiotic fibre and probiotic cultures (n = 44) or a low-fat plain yogurt (PY) (n = 43). All participants were put on a calorie-restricted diet throughout the 10-week study. Body composition and biochemical indices were assessed before and after the intervention. Body mass decreased by 4.3 ± 1.9 kg and 5.1 ± 3.0 kg in the PY and FY groups, respectively, following the 10-week intervention. Compared to PY, consumption of FY resulted in a significant reduction in body fat mass (FM) (p = 0.023), body fat percentage (p = 0.028), waist circumference (p = 0.002), homoeostasis model of assessment-insulin resistance (HOMA-IR) (p = 0.025), triglyceride concentration (p = 0.003), and a significant increase in total 25-hydroxyvitamin D (25(OH)D) concentration (p < 0.001), high density lipoprotein-cholesterol (HDL-C) (p = 0.009) and quantitative insulin sensitivity check index (QUICKI) (0.022). Participants consuming the FY lost less fat-free mass (FFM) compared to the PY group (Δ = -0.9 ± 3.5 kg vs. Δ = -2.0 ± 2.7 kg; p = 0.025). CONCLUSIONS: Consuming FY for 10-weeks improved body composition and metabolic parameters, while on a caloric-restricted diet. Further research is needed to elucidate whether FY can be used as a preventative strategy for metabolic syndrome in obese persons. TRIAL REGISTRATION: www.irct.ir (IRCT2017050633836N1).
RCT Entities:
BACKGROUND AND AIMS: Obesity is a complex and multifaceted condition. Thus, functional foods need investigation as novel adjunct treatments for obesity. The objective was to determine the effects of daily consumption of a fortified yogurt (FY) on weight loss in overweight and obesepatients with metabolic syndrome on a caloric-restricted diet. METHODS AND RESULTS: This was a randomized, double-blind, 10-week study. Participants were randomly allocated to two groups receiving either two servings (2 × 250 g)/day of FY with whey protein, calcium, vitamin D, prebiotic fibre and probiotic cultures (n = 44) or a low-fat plain yogurt (PY) (n = 43). All participants were put on a calorie-restricted diet throughout the 10-week study. Body composition and biochemical indices were assessed before and after the intervention. Body mass decreased by 4.3 ± 1.9 kg and 5.1 ± 3.0 kg in the PY and FY groups, respectively, following the 10-week intervention. Compared to PY, consumption of FY resulted in a significant reduction in body fat mass (FM) (p = 0.023), body fat percentage (p = 0.028), waist circumference (p = 0.002), homoeostasis model of assessment-insulin resistance (HOMA-IR) (p = 0.025), triglyceride concentration (p = 0.003), and a significant increase in total 25-hydroxyvitamin D (25(OH)D) concentration (p < 0.001), high density lipoprotein-cholesterol (HDL-C) (p = 0.009) and quantitative insulin sensitivity check index (QUICKI) (0.022). Participants consuming the FY lost less fat-free mass (FFM) compared to the PY group (Δ = -0.9 ± 3.5 kg vs. Δ = -2.0 ± 2.7 kg; p = 0.025). CONCLUSIONS: Consuming FY for 10-weeks improved body composition and metabolic parameters, while on a caloric-restricted diet. Further research is needed to elucidate whether FY can be used as a preventative strategy for metabolic syndrome in obesepersons. TRIAL REGISTRATION: www.irct.ir (IRCT2017050633836N1).
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