Does Yoplait Promote Weight Loss?

Yoplait is running ads that claim, ?Yoplait Light has recently been clinically shown to enhance weight and fat loss as part of a reduced-calorie diet.? Is this true?

Dr. Zemel did publish a small study showing obese subjects instructed to consume more low-fat and nonfat dairy products lost more weight than those instructed to follow a more conventional low-calcium (about 400-500 mg/day) weight loss diet.1 Those on the low-calcium diet either took a placebo or a calcium supplement (800 mg/day).
? The group consuming the low-fat dairy products lost 70% more weight over 6 months and 64% more body fat than the group on the low-calcium diet (plus placebo).? Those who followed the low-calcium diet but took the calcium supplement lost 26% more body weight plus 38% more body fat than the group with a placebo. This suggests that a low calcium intake may make losing body fat more difficult.Because the researchers did not measure calorie intake, it is hard to say for sure why subjects lost more weight with the low-fat dairy and calcium supplements. A low calcium intake does increase calcitrol (active form of vitamin D) in the blood, and this increases calcium influx in fat cells, which appears to favor fat accumulation.Weight loss in older women does tend to promote calcium loss from the bones, so it makes sense to include a moderate amount of calcium-rich foods for them. But men might not want to follow the same advice just yet. Data from the large Physicians? Health Study found that men who consumed more dairy products and calcium were more likely to develop prostate cancer than those who consumed less.2Bottom Line: The use of moderate amounts of nonfat dairy products as part of a weight-control diet seems reasonable, but this does not mean fatty dairy products with added sugar are a healthy addition to a weight-loss diet.By James Kenney, PhD, RD, LD, FACN.1. Obesity Research 2004;12:582-902. Am J Clin Nutr 2001;74:549-54
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Does Dairy Promote Weight Loss?