Effect of dairy consumption on weight and body composition in adults: a systematic review and meta-analysis of randomized controlled clinical trials.
Summary of "Effect of dairy consumption on weight and body composition in adults: a systematic review and meta-analysis of randomized controlled clinical trials."
BACKGROUND:
Although several observational and experimental studies have investigated the effect of dairy consumption on weight and body composition, results are inconsistent.
OBJECTIVE:
This systematic review and meta-analysis was conducted to summarize the published evidence from randomized controlled clinical trials (RCTs) regarding the effect of dairy consumption on weight, body fat mass, lean mass and waist circumference (WC) in adults.
DESIGN:
PubMed, ISI Web of Science, SCOPUS, Science Direct and EMBASE were searched from January 1960 to October 2011 for relevant English and non-English publications. Sixteen studies were selected for the systematic review and fourteen studies were included in meta-analysis.
RESULTS:
Our search led to 14, 12, 6 and 8 eligible RCTs that had data on weight, body fat mass, lean mass and WC, respectively. Overall, mean difference for the effect of dairy on body weight was -0.61 kg (95% confidence interval (CI): -1.29, 0.07, P=0.08). Increased dairy intake resulted in 0.72 kg (95%
CI:
-1.29, -0.14, P=0.01) greater reduction in fat mass, 0.58 kg (95%
CI:
0.18, 0.99, P<0.01) gain in lean mass and 2.19 cm (95%
CI:
-3.42, -0.96, P-value <0.001) further reduction in WC than that in controls. Subgroup analysis revealed that increasing dairy intake without energy restriction in both intervention and control groups does not significantly affect weight, body fat mass, lean mass and WC; consumption of high-dairy weight loss diets led to 1.29 kg (95%
CI:
-1.98, -0.6, P<0.001) greater weight loss, 1.11 kg (95%
CI:
-1.75, -0.47, P=0.001) greater reduction in body fat mass, 0.72 kg (95%
CI:
0.12, 1.32, P=0.02) gain in body lean mass and 2.43 cm (95%
CI:
-3.42, -1.44, P<0.001) additional reduction in WC compared with controls.
CONCLUSION:
Increased dairy consumption without energy restriction might not lead to a significant change in weight or body composition; whereas inclusion of dairy products in energy-restricted weight loss diets significantly affects weight, body fat mass, lean mass and WC compared with that in the usual weight loss diets.International Journal of Obesity advance online publication, 17 January 2012; doi:10.1038/ijo.2011.269.
Affiliation
1] Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran [2] Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Journal Details
This article was published in the following journal.
Name: International journal of obesity (2005)
ISSN: 1476-5497
Pages:
Links
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/22249225
- DOI: http://dx.doi.org/10.1038/ijo.2011.269
Medical and Biotech [MESH] Definitions
Body Mass Index
An indicator of body density as determined by the relationship of BODY WEIGHT to BODY HEIGHT. BMI=weight (kg)/height squared (m2). BMI correlates with body fat (ADIPOSE TISSUE). Their relationship varies with age and gender. For adults, BMI falls into these categories: below 18.5 (underweight); 18.5-24.9 (normal); 25.0-29.9 (overweight); 30.0 and above (obese). (National Center for Health Statistics, Centers for Disease Control and Prevention)
Body Composition
The relative amounts of various components in the body, such as percentage of body fat.
Ideal Body Weight
Expected weight of a healthy normal individual based on age, sex, and height. Thus, a malnourished person would weigh less than their ideal body weight.
Overweight
A status with BODY WEIGHT that is above certain standard of acceptable or desirable weight. In the scale of BODY MASS INDEX, overweight is defined as having a BMI of 25.0-29.9 kg/m2. Overweight may or may not be due to increases in body fat (ADIPOSE TISSUE), hence overweight does not equal "over fat".
Diet, Mediterranean
A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, cereals and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.
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