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Increased Skim Milk Consumption Reduces Uricemia, Body Fat, and Body Weight in Excess Body Weight Women Pursuing Energy Restricted Diet
Author(s) -
Alfenas Rita,
Cândido Flávia,
Alfenas Raquel,
Freitas Dayse
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.594.7
Subject(s) - calcium , medicine , waist , obesity , uric acid , zoology , body weight , skimmed milk , food science , endocrinology , chemistry , biology
Objective The purpose of this study was to assess the effect of increased calcium consumption on obesity prevention and control. Methods Thirty three women, low‐calcium consumers (<800mg/day), aged 18‐42 years, BMI 27.72 + 1.14 kg/m² and body fat 42.61 + 1.03% participated in this 45 consecutive days (6 weeks), parallel design study. Subjects were randomly allocated in one of the experimental groups: low calcium (control (LC)) or high calcium (calcium citrate (CIT) or skim milk (SM)). Breakfast (LC:0mg of calcium/day, CIT and SM:~700mg/day) was consumed in the laboratory. Hypocaloric diets (‐500kcal/day; 800mg of calcium/day (C) or 1500 mg of calcium/day (CIT and SM)) were prescribed. Fasting blood samples, body fat, anthropometric and biochemical parameters were assessed on days 1 and 45. Food intake was assessed in the first, third, and last weeks. Results There was a significant reduction in serum uric acid concentration in SM, and in ionized calcium in SM and CIT compared to C. Body fat (total, trunk, and android) and waist circumference significantly reduced in the SM group. Weight loss was significantly higher (119% and 100%) in the SM group compared to LD and CIT groups, respectively. Energy, macronutrients, and fiber intakes did not differ between‐group. Conclusions Daily consumption of 4‐5 portions of skim milk may be an effective strategy to prevent and control obesity in excess body weight women pursuing an energy restricted diet. Research support Brazilian Research Foundation of Minas Gerais State ‐ FAPEMIG, National Council for Scientific and Technological Development ‐ CNPq, and CAPES Foundation.