Show simple item record

Effects of dairy intake on weight maintenance

dc.contributor.authorZemel, Michael B.
dc.contributor.authorDonnelly, Joseph E.
dc.contributor.authorSmith, Bryan K.
dc.contributor.authorSullivan, Debra K.
dc.contributor.authorRichards, Joanna
dc.contributor.authorMorgan-Hanusa, Danielle
dc.contributor.authorMayo, Matthew S.
dc.contributor.authorSun, Xiaocun
dc.contributor.authorCook-Wiens, Galen
dc.contributor.authorBailey, Bruce W.
dc.contributor.authorVan Walleghen, Emily L.
dc.contributor.authorWashburn, Richard A.
dc.date.accessioned2014-01-24T23:00:21Z
dc.date.available2014-01-24T23:00:21Z
dc.date.issued2008-10-24
dc.identifier.citationZemel, Michael B, Joseph E Donnelly, Bryan K Smith, Debra K Sullivan, Joanna Richards, Danielle Morgan-Hanusa, Matthew S Mayo, et al. 2008. “Effects of Dairy Intake on Weight Maintenance.” Nutrition & Metabolism 5:28. http://dx.doi.org/10.1186/1743-7075-5-28.
dc.identifier.urihttp://hdl.handle.net/1808/12858
dc.description.abstractBackground: 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
dc.publisherBioMed Central
dc.rightsThis 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.
dc.rights.urihttp://creativecommons.org/licenses/by/2.0
dc.titleEffects of dairy intake on weight maintenance
dc.typeArticle
kusw.kuauthorDonnelly, Joseph E.
kusw.kuauthorSmith, Bryan K.
kusw.kuauthorVan Walleghen, Emily L.
kusw.kuauthorWashburn, Richard A.
kusw.kudepartmentHealth, Sport & Exercise Science
kusw.oastatusfullparticipation
dc.identifier.doi10.1186/1743-7075-5-28
kusw.oaversionScholarly/refereed, publisher version
kusw.oapolicyThis item meets KU Open Access policy criteria.
dc.rights.accessrightsopenAccess


Files in this item

Thumbnail
Name:
Zemel_2008.pdf
Size:
348.8Kb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record

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.