Effects of dairy intake on weight maintenance

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dc.contributor.author Michael Zemel en_US
dc.contributor.author Joseph Donnelly en_US
dc.contributor.author Bryan Smith en_US
dc.contributor.author Debra Sullivan en_US
dc.contributor.author Joanna Richards en_US
dc.contributor.author Danielle Morgan-Hanusa en_US
dc.contributor.author Matthew Mayo en_US
dc.contributor.author Xiaocun Sun en_US
dc.contributor.author Galen Cook-Wiens en_US
dc.contributor.author Bruce Bailey en_US
dc.contributor.author Emily Van Walleghen en_US
dc.contributor.author Richard Washburn en_US
dc.date.accessioned 2009-05-05T19:40:12Z
dc.date.available 2008 - en_US
dc.date.available 2009-05-05T19:40:12Z
dc.date.issued 2005-12-01 en_US
dc.identifier.citation Michael Zemel;Joseph Donnelly;Bryan Smith;Debra Sullivan;Joanna Richards;Danielle Morgan-Hanusa;Matthew Mayo;Xiaocun Sun;Galen Cook-Wiens;Bruce Bailey;Emily Van Walleghen;Richard Washburn: Effects of dairy intake on weight maintenance. Nutrition and Metabolism 2008, 5(1):28. en_US
dc.identifier.uri http://www.nutritionandmetabolism.com/content/5/1/28 en_US
dc.identifier.uri http://hdl.handle.net/2271/638
dc.description.abstract BACKGROUND:To compare the effects of low versus recommended levels of dairy intake on weight maintenance and body composition subsequent to weight loss.DESIGN AND METHODS:Two site (University of Kansas-KU; University of Tennessee-UT), 9 month, randomized trial. Weight loss was baseline to 3 months, weight maintenance was 4 to 9 months. Participants were maintained randomly assigned to low dairy (< 1 dairy serving/d) or recommended dairy (> 3 servings/d) diets for the maintenance phase. Three hundred thirty eight men and women, age: 40.3 ± 7.0 years and BMI: 34.5 ± 3.1, were randomized; Change in weight and body composition (total fat, trunk fat) from 4 to 9 months were the primary outcomes. Blood chemistry, blood pressure, resting metabolism, and respiratory quotient were secondary outcomes. Energy intake, calcium intake, dairy intake, and physical activity were measured as process evaluation.RESULTS:During weight maintenance, there were no overall significant differences for weight or body composition between the low and recommended dairy groups. A significant site interaction occurred with the low dairy group at KU maintaining weight and body composition and the low dairy group at UT increasing weight and body fat. The recommended dairy group exhibited reductions in plasma 1,25-(OH)2-D while no change was observed in the low dairy group. No other differences were found for blood chemistry, blood pressure or physical activity between low and recommended dairy groups. The recommended dairy group showed significantly greater energy intake and lower respiratory quotient compared to the low dairy group.CONCLUSION:Weight maintenance was similar for low and recommended dairy groups. The recommended dairy group exhibited evidence of greater fat oxidation and was able to consume greater energy without greater weight gain compared to the low dairy group. Recommended levels of dairy products may be used during weight maintenance without contributing to weight gain compared to diets low in dairy products.TRIAL REGISTRATION:ClinicalTrials.gov NCT00686426 en_US
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dc.format.extent 43 bytes
dc.format.mimetype application/pdf
dc.format.mimetype text/plain
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dc.language en en_US
dc.language.iso en_US
dc.publisher BioMedCentral en_US
dc.relation.ispartof 1743-7075 en_US
dc.relation.hasversion http://www.biomedcentral.com/content/pdf/1743-7075-5-28.pdf en_US
dc.rights This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. en_US
dc.rights.uri http://creativecommons.org/licenses/by/2.0 en_US
dc.title Effects of dairy intake on weight maintenance en_US
dc.type article en_US
dc.date.captured 2009-04-27 en_US
dc.identifier.doi doi:10.1186/1743-7075-5-28 en_US
dc.identifier.pmid 16318637 en_US

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Except where otherwise noted, this item's license is described as This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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