Journal of Food Processing & Technology

Increased skim milk consumption reduces uricemia, body fat, and body weight in excess body weight women pursuing energy restricted diet

6^th Global Summit and Expo on Food & Beverages

August 03-05, 2015 Orlando-FL, USA

Rita Alfenas

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

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/m� 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: 0 mg of calcium/day, CIT and SM: ~700 mg/day) was consumed in the laboratory. Hypocaloric diets (-500 kcal/day; 800 mg 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 119% and 100% higher in the SM group compared to LD and CIT groups respectively. Energy, macronutrients and fiber intakes did not differ from 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.