The Influence of Increased Dairy Product Consumption, as Part of a Lifestyle Modification Intervention, on Diet Quality and Eating Patterns in Female Adolescents with Overweight/Obesity

Abstract

Our study examined how increased dairy consumption versus habitually low dairy consumption, against a background of healthy eating (and exercise), influenced diet quality, nutrient intake, and snacking in Canadian female adolescents (14.8 ± 2.2 years) with overweight/obesity (OW/OB). We also explored dairy consumption patterns in the group consuming dairy products. Participants were randomized into two groups: higher/recommended dairy (RDa; 4 svg/d; n = 24) or low dairy (LDa; 0–2 svg/d; n = 23). Both groups participated in a 12-week, eucaloric, lifestyle modification intervention consisting of exercise training and nutritional counseling. The intervention increased the total Canadian Healthy Eating Index score (p < 0.001) with no differences between groups. The “other food” sub-score improved more in RDa than LDa (p = 0.02), and the “saturated fat” sub-score increased more in LDa than RDa (p = 0.02). The intervention significantly increased the consumption of dairy-related nutrients more in RDa than LDa (p < 0.05). The intervention also decreased snack size in both groups (p = 0.01) and improved percentage of healthy snack energy intake more in RDa than LDa (p = 0.04). More servings of dairy products were consumed as snacks than at breakfast, lunch, or dinner (p < 0.05). Thus, our study improved diet quality, and dairy product consumption improved intakes of key related nutrients and snack consumption in adolescents with OW/OB.

Effect of Dangke consumption on body weight, blood glucose, and total cholesterol in rats subjected to high-fat and fructose diet

“…Currently, it is proposed that the safest method that can be used to reduce the risk of obesity and its comorbidities is to modify lifestyle, including diet and exercise programs (9). Consuming dairy products is included in a healthy diet associated with better diet quality because they contain high levels of calcium and vitamin D (10). Dairy products have been studied to provide possible beneficial physiological effects through the presence of bioactive peptide micro-organisms and macromolecules (11,12) that act as anticancer and anti-diabetic agents, reduce the risk of stroke, and may influence adipose tissue function, inflammation, and the gut microbiome (13)(14)(15)(16).…”