HARVEY-BERINO, JEAN, BETH CASEY GOLD, RENEE LAUBER, AND AMY STARINSKI. The impact of calcium and dairy product consumption on weight loss. Obes Res. 2005;13:1720 -1726. Objective: Recent evidence suggests that diets high in calcium and dairy products are associated with lower body weight, particularly lower body fat levels. The purpose of this study was to compare weight and body fat loss on a calorie-restricted, low-dairy (CR) vs. high-dairy (CRϩD) diet. Research Methods and Procedures: Fifty-four subjects (BMI 30 Ϯ 2.5 kg/m 2 , 45 Ϯ 6.6 years, 4 men) were randomly assigned to calorie-restricted (Ϫ500 kcal/d) lowdairy calcium (n ϭ 29; ϳ1 serving dairy/d, 500 mg/d calcium) or high-dairy calcium (n ϭ 25; 3 to 4 servings dairy/d, 1200 to 1400 mg/d calcium) diets for 12 months. Main outcome measures included change in weight (kilograms) and body fat (percentage). Results: There were no significant differences between groups at baseline. At 12 months, weight and body fat loss were not significantly different. Subjects in the CR vs. CRϩD conditions lost 9.6 Ϯ 6.5 vs. 10.8 Ϯ 5.9 kg (p ϭ 0.56) and 9.0 Ϯ 3.8 vs. 10.1 Ϯ 3.6 kg body fat (p ϭ 0.37). Discussion: These findings suggest that a high-dairy calcium diet does not substantially improve weight loss beyond what can be achieved in a behavioral intervention.

Recently, the American Heart Association published a revision of its dietary guidelines. The recommendations are based on new scientific findings, and address the contribution of growing rates of obesity, hypertension, and diabetes to heart disease in the United States. The guidelines for the general public are similar to dietary recommendations made by other health-related groups and government agencies and, therefore, place a greater emphasis on the adoption of healthy eating patterns and behaviors rather than a singular focus on dietary fat intake.Ms. Lauber is with the Department of Nutrition and Food Sciences and Dr. Sheard is with the

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