TY - JOUR
T1 - Effectiveness of weight loss by using yogurt commercial meals
AU - Chien, Yi Wen
AU - Liao, Fang Hsuean
AU - Chen, Shiau Jiun
AU - Chen, Yi Fang
AU - Chen, Chin Fa
AU - Hsieh, Ming-Che
PY - 2004/12
Y1 - 2004/12
N2 - The purpose of this study was to assess the effect of yogurt commercially packaged meals on weight reduction, body composition and blood lipid profiles. Seventy subjects were divided into two groups including yogurt meal group and traditional low calorie diet group. They were aged 29.5 ± 8.4; 34.7 ± 9.7 years, with body weights of 80.8 ± 13.8kg; 75.0 ± 15.2 kg and a BMI of 29.7 ± 3.3 kg/m2, 29.3 ± 3.5 kg/m2; respectively. Yogurt Commercial meal was used to replace two meals, and total energy intake was 1200 kcal/day for 6 weeks. Traditional diet group had the same total calorie and percentage of three major nutrients content. The average weight loss in yogurt meal group was 0.9 kg/week(p<0.05) which had more significant decreasing than in traditional group. After 6 weeks, serum total cholesterol, triglycerides, LDL, GOT, and GPT concentrations had significantly decreased (p<0.05) in yogurt group. For the duration of using yogurt commercial meals, no subjects had any side effects. Therefore, subjects experienced effective weight loss after using the yogurt commercial meals in this program.
AB - The purpose of this study was to assess the effect of yogurt commercially packaged meals on weight reduction, body composition and blood lipid profiles. Seventy subjects were divided into two groups including yogurt meal group and traditional low calorie diet group. They were aged 29.5 ± 8.4; 34.7 ± 9.7 years, with body weights of 80.8 ± 13.8kg; 75.0 ± 15.2 kg and a BMI of 29.7 ± 3.3 kg/m2, 29.3 ± 3.5 kg/m2; respectively. Yogurt Commercial meal was used to replace two meals, and total energy intake was 1200 kcal/day for 6 weeks. Traditional diet group had the same total calorie and percentage of three major nutrients content. The average weight loss in yogurt meal group was 0.9 kg/week(p<0.05) which had more significant decreasing than in traditional group. After 6 weeks, serum total cholesterol, triglycerides, LDL, GOT, and GPT concentrations had significantly decreased (p<0.05) in yogurt group. For the duration of using yogurt commercial meals, no subjects had any side effects. Therefore, subjects experienced effective weight loss after using the yogurt commercial meals in this program.
KW - Body fat
KW - Low calorie diet
KW - Obesity
KW - Weight loss
KW - Yogurt commercial meal
UR - http://www.scopus.com/inward/record.url?scp=17644374114&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=17644374114&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:17644374114
SN - 1011-6958
VL - 29
SP - 222
EP - 229
JO - Nutritional Sciences Journal
JF - Nutritional Sciences Journal
IS - 4
ER -