Including non‐fat dairy in an energy‐restricted (ER), moderate‐protein diet plan: two‐week changes in body weight and composition measurements in premenopausal women with overweight and obesity

This study investigated the effects of two ER diet plans including different levels of protein and non‐fat dairy on select anthropometric and body composition measurements. Premenopausal women with overweight and obesity [n=105; age: 33.8±7.5 y, body mass index (BMI): 30.1±3.1 kg/m 2 ] were randomized to a Yogurt (YL, n=51) or Exchange (EXG, n=54) group. The YL group consumed a structured, ER, moderate‐protein diet (1200 kcal/d) that included Yoplait® Light, fruit and cereal or granola bar as a “meal replacement” for two meals plus three additional servings of non‐fat dairy/d. The EXG group consumed an ER diet (1500 or 1700 kcal/d) that included three servings of non‐fat dairy/d. Both groups walked 30 to 40 min/d. Changes in body weight (BW), BMI, waist (WC) and hip (HC) circumferences, and fat mass (FM) were measured from baseline to two weeks. Within and between group changes were analyzed using 2×2 ANOVA. Women in both YL and EXG groups, respectively, had significant decreases ( p <0.0001) in BW (−2.4±1.0 vs −1.7±1.1 kg), BMI (−0.9±0.4 vs −0.6±0.4 kg/m 2 ), WC (−2.1±1.9 vs −1.5±1.6 cm), HC (−1.9±2.1 vs −1.6±2.2 cm), and FM (−1.8±1.1 vs −1.5±1.2 kg), with a greater reduction in BW and BMI in the YL vs EXG group ( p <0.001). In two weeks, beneficial changes in BW, BMI, WC, HC, and FM can be achieved with an ER, moderate‐protein diet that includes non‐fat dairy. Funded by The Bell Institute of Health and Nutrition .