Effectiveness of weight loss by using yogurt commercial meals

Yi Wen Chien, Fang Hsuean Liao, Shiau Jiun Chen, Yi Fang Chen, Chin Fa Chen, Ming-Che Hsieh

研究成果: 雜誌貢獻文章同行評審

1 引文 斯高帕斯(Scopus)


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

頁(從 - 到)222-229
期刊Nutritional Sciences Journal
出版狀態已發佈 - 12月 2004

ASJC Scopus subject areas

  • 醫藥(雜項)
  • 食品科學


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