NEW
STUDY SHOWS 3-4
SERVINGS OF DAIRY EACH DAY HELP BURN FAT
-- “Dairy
foods have a powerful, positive impact on weight loss,” says lead researcher
OKEMOS,
MI. (April 16, 2004)
– In a 24-week study published in the
April issue of Obesity
Research,
the official journal of the North American Association for the Study of Obesity,
adults on a
reduced-calorie diet who ate 3-4 servings of dairy foods each day lost an
average of 24 pounds, significantly more than those who also cut calories but
consumed few or no dairy foods.
In fact, the study indicates that 3-4
daily servings of milk, cheese or yogurt help people lose more weight by burning
more fat in the abdominal region, when compared to those who just cut calories
or took calcium supplements. The mix of essential nutrients in dairy
foods, including calcium and protein, appears to speed up metabolism and improve
the body’s ability to burn fat.
“The practical significance of
this research is simple – people lose more weight on diets that include
three servings of dairy than on diets that don't,” said lead researcher
Michael Zemel, Ph.D., professor of nutrition, director of the Nutrition
Institute, University of Tennessee. “By reducing body fat in the abdominal
region, people may also reduce their risk of developing several chronic
diseases, including heart disease and hypertension.”
The
Dairy Advantage
Obese adults were placed in
one of three groups: one low in calcium and dairy, one high in calcium
supplements but low in dairy, and one high in dairy – at least 3-4 servings of
milk, cheese or yogurt every day. Each person, regardless of their calcium/dairy
group, consumed a diet that was
500
calories lower than their normal caloric intake (see sidebar for more details).
Participants were able to choose from fat-free, lowfat and regular dairy
products.
After
24 weeks, those on the high-dairy diet lost the greatest percentage of total
body weight (11%), significantly more than those in the high-calcium
supplemented group (9%) and the
low-calcium/low-dairy group (6%). Fat loss followed a
similar trend, with people on the high-dairy diet losing significantly more body
fat than those in the other two groups, specifically in the abdominal region.
“It’s clear from our research that the unique combination of
essential nutrients in dairy foods has a powerful, positive impact on metabolism
and weight loss,” said Zemel.
The
Dairy-Weight Loss Connection
Dr. Zemel discovered the dairy-weight loss connection 14 years ago
when he was studying hypertension among African-American men and noticed that
those who consumed at least two servings of yogurt daily lost an average of 11
pounds during a one-year study without reducing calories. Other researchers have
documented similar findings and more research is underway to better identify the
role dairy foods play in weight loss.
“The fact that three to four
servings of milk, cheese or yogurt daily may help with weight loss, in addition
to building strong bones, is great news because people love to eat dairy
foods” said Karen Giles-Smith, registered dietitian, Dairy Council of
Michigan. “Dieters will be happy to know that including milk, cheese and
yogurt provides much needed nutrients and may improve weight loss efforts”.
For
more information about dairy’s role in weight management and weight loss,
visit www.healthyweightwithdairy.com
or www.nationaldairycouncil.org.
###
Sources:
Zemel
MB, et al. Dietary Calcium and Dairy Products Accelerate Weight and Fat
Loss During Energy Restriction in Obese Adults. Obesity Research. 2004;
12(4): 582-590.
United
Dairy Industry of Michigan is a local affiliate of the National Dairy Council.
The National Dairy Council® was founded in 1915 and conducts nutrition
education and nutrition research programs through national, state and regional
Dairy Council organizations, on behalf of America’s dairy farmers.
INTERVIEWS
AVAILABLE:
·
Michael Zemel, Ph.D., Professor of Nutrition, Director of the
Nutrition Institute, University of Tennessee (please contact Tracy Sorrentino,
Edelman, 312-240-2727 to schedule an interview with Dr. Zemel).
·
Dorothy Teegarden, Ph.D.,
Associate Professor,
Interdepartmental Nutrition Program; Foods and Nutrition, Purdue University (please
contact Karen Giles-Smith, Dairy Council of Michigan, 517-349-8480 x227 for more
information regarding an interview with Dr. Teegarden before or after her
presentation, Calcium Intake: Does it Play a Role in Weight Management?,
at the Michigan Dietetic Association annual conference in Troy, Michigan on
April 30, 2004).
·
Diane Fischer, M.S., R.D., Chief Clinical Dietitian, Sparrow
Health System, Lansing, 517-364-2468.
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