乳制品摄入对体重维持的影响。
Effects of dairy intake on weight maintenance.
机构信息
The University of Tennessee, Knoxville, TN, USA.
出版信息
Nutr Metab (Lond). 2008 Oct 24;5:28. doi: 10.1186/1743-7075-5-28.
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.
背景
比较低与推荐的乳制品摄入量对减肥后的体重维持和身体成分的影响。
设计与方法
两个地点（堪萨斯大学-KU；田纳西大学-UT），9 个月，随机试验。体重减轻是基线到 3 个月，体重维持是 4 到 9 个月。参与者随机分配到维持阶段的低乳制品（<1 份乳制品/天）或推荐乳制品（>3 份/天）饮食。338 名年龄为 40.3±7.0 岁，BMI 为 34.5±3.1 的男性和女性被随机分组；从 4 到 9 个月体重和身体成分（总脂肪、躯干脂肪）的变化是主要结果。血液化学、血压、静息代谢和呼吸商是次要结果。能量摄入、钙摄入、乳制品摄入和体力活动作为过程评估进行测量。
结果
在体重维持期间，低乳制品组和推荐乳制品组在体重或身体成分方面没有总体显著差异。在 KU 的低乳制品组和 UT 的低乳制品组中出现了显著的地点交互作用，体重和身体成分维持，而 UT 的低乳制品组体重和体脂肪增加。推荐乳制品组的血浆 1,25-(OH)2-D 减少，而低乳制品组没有变化。在低乳制品组和推荐乳制品组之间，血液化学、血压或体力活动没有发现其他差异。推荐乳制品组的能量摄入显著增加，呼吸商显著降低，而低乳制品组则相反。
结论
低乳制品组和推荐乳制品组的体重维持相似。与低乳制品组相比，推荐乳制品组表现出更大的脂肪氧化证据，并且能够在不增加体重的情况下消耗更多的能量。与低乳制品饮食相比，在体重维持期间使用推荐水平的乳制品产品可能不会导致体重增加。
试验注册
ClinicalTrials.gov NCT00686426。
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