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Fortified yogurt improves body composition, metabolic parameters
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Adults with overweight or obesity and metabolic syndrome who consumed yogurt fortified with whey protein, calcium and vitamin D experienced increases in 25-hydroxyvitamin D and decreases in waist circumference, body fat mass and body fat percentage compared with those assigned to eat conventional low-fat yogurt, study data show.
Zohreh Mazloom, PhD, associate professor in the department of clinical nutrition in the School of Nutrition and Food Sciences at Shiraz University Medical Science in Iran, and colleagues evaluated adults with overweight or obesity and metabolic syndrome randomly assigned to two servings per day of fortified yogurt with whey protein, calcium and vitamin D (n = 44; mean age, 45.4 years; 61.4% women; mean BMI, 30.1 kg/m2) or a low-fat conventional yogurt (n = 43; mean age, 45.6 years; 60.5% women; mean BMI, 30.8 kg/m2) to determine the effects of consumption on weight loss in a 10-week period. Researchers put all participants on a caloric-restricted diet throughout the study period. Energy intake was measured in a 3-day dietary intake record at baseline, week 5 and week 10.
During the 10 weeks, energy intake decreased in both groups (fortified, –619 kcal vs. conventional, –456 kcal), which indicated that participants followed the caloric-restricted diet, according to researchers. No differences were observed between the two groups for intakes of macronutrients, calcium or vitamin D at baseline or after 10 weeks. The fortified yogurt group had higher intakes of fiber, protein, calcium and vitamin D compared with the conventional yogurt group.
Circulating 25-(OH)D increased with fortified yogurt after 10 weeks compared with baseline (P < .001). The prevalence of 25-(OH)D level less than 75 nmol/L was unchanged with conventional yogurt, but dropped in the fortified yogurt group from 79.6% at baseline to 15.9% at the end of the study.
No significant differences were observed between the groups for weight loss; both groups exhibited decreases in waist circumference, body fat mass and body fat percentage at 10 weeks compared with baseline. The fortified yogurt group had greater reductions in waist circumference (P = .002), body fat mass (P = .023) and body fat percentage (P = .028) compared with the conventional yogurt group. The decrease in fat-free mass was smaller in the fortified yogurt group compared with the conventional yogurt group (–0.9 kg vs. –2 kg; P = .025). Systolic and diastolic blood pressure did not differ between the two groups.
The fortified yogurt group compared with the conventional yogurt group experienced greater decreases in homeostasis model of assessment for insulin resistance (HOMA-IR; P = .025) and serum triglyceride (P < .01) and a greater increase in the quantitative insulin sensitivity check index (QUICKI; P = .022).
Both yogurts were generally well-tolerated, and no serious adverse events were reported.
“While diet and exercise remain the main strategies for prevention and treatment of the metabolic syndrome, the results of this study suggest that consumption of [fortified yogurt] may reduce [fat mass], preserve [fat-free mass], improve insulin sensitivity and improve triglyceride and HDL levels in overweight and obese adults whilst on a calorie-restricted diet,” the researchers wrote. “Further research is needed to elucidate whether [fortified yogurt] can be used as a preventive strategy or adjunct treatment for metabolic syndrome in obese persons.” – by Amber Cox
Disclosures: The authors report no relevant financial disclosures.
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