Preliminary Study: Soy Milk as Effective as Skim Milk in Promoting Weight Loss

Lukaszuk, Judith M.; Gordon, Beth A.

doi:10.1016/j.jada.2007.07.008

Cited by 23 publications

(32 citation statements)

References 11 publications

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“…Overall, when compared to a “standard diet”, diets containing soy protein based meal replacements products are associated with enhanced weight (31, 32) and fat loss (19, 20, 32) in most, but not all (33), studies. However, when a soy-based meal replacement dietary intervention is compared to a non-soy meal replacement intervention, studies generally show similar reductions in body weight (34–37). Although we were underpowered to detect significant differences between intervention groups, effect size estimates presented here are in line with prior work.…”

Section: Discussionmentioning

confidence: 99%

Effect of protein source during weight loss on body composition, cardiometabolic risk and physical performance in abdominally obese, older adults: A pilot feeding study

Beavers

Gordon

Easter

et al. 2015

The Journal of nutrition, health and aging

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Objectives The purpose of this pilot study was to begin to examine the effect of dietary protein source (soy protein versus non-soy protein) during weight loss on body composition, and cardiometabolic and functional decline risk factors in older, abdominally obese adults. Design Two-arm, single-blind, randomized, controlled trial. Setting Wake Forest School of Medicine, Winston-Salem NC 27157, USA. Participants 25 older (68.4±5.5 years, 88% female), abdominally obese (BMI: 35.1±4.3 kg/m2; WC: 101.4±13.1 cm) men and women were randomized to participate in the study. Intervention A 12-week weight loss intervention, with participants randomized to consume soy protein-based meal replacements (S; n=12) or non-soy protein-based meal replacements (NS; n=12), in addition to prepared meals, and all participants targeted to receive an individualized caloric deficit of 500 kcal/day. Measurements Body weight and composition (assessed via DXA and CT), conventional biomarkers of cardiometabolic risk, and physical performance measures were assessed pre- and post-intervention. Additional endpoints of feasibility (accrual, participation, retention, compliance, and safety) are reported. Results A total of 24 participants (87% female) completed the study (96% retention) and lost an average of 7.8±3.0 kg over the 12-week period, with no difference seen between groups (p=0.83). Although nearly all measures of global and regional body composition were significantly reduced following the 12-week intervention, differences were not observed between groups. Among cardiometabolic risk factors and physical performance measures, only diastolic blood pressure was significantly lower in the NS group compared to the S group (66.7±2.7 mmHg vs 73.5±2.7 mmHg, respectively; p=0.04). Interestingly, in groups combined, despite significant reductions in body weight and lean mass, no significant changes in 400-meter walk time (+5.3±43.4 s), short physical performance battery score (+0.1±1.0), grip strength (−0.3±3.2 kg), or relative knee extensor strength (−0.0±0.0 N/m/cm3 thigh muscle volume) were observed. Conclusions Data presented here suggest that a 12-week weight loss intervention, which incorporates S and NS meal replacement products, is associated with clinically significant weight loss and improvements in several parameters of cardiometabolic risk and unchanged physical function and strength. Results do not differ by protein source and suggest that soy protein is at least as good as other protein sources for weight loss during low-calorie dietary interventions in older adults.

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Section: Discussionmentioning

confidence: 99%

Effect of protein source during weight loss on body composition, cardiometabolic risk and physical performance in abdominally obese, older adults: A pilot feeding study

Beavers

Gordon

Easter

et al. 2015

The Journal of nutrition, health and aging

View full text Add to dashboard Cite

show abstract

“…Studies have associated a higher milk intake with less weight gain over time (Rosell, Hakansson, & Wolk, 2006), which suggests that milk consumption may be beneficial for weight management. Research has demonstrated that consumption of calcium-containing beverages promotes weight loss (Lukaszuk, Luebbers, & Gordon, 2007; Zemel & Miller, 2004), however conflicting evidence also exists (Barr et al, 2000). …”

Section: Energy-containing Beveragesmentioning

confidence: 99%

“…Individuals on a hypocaloric diet supplemented either with soy or skim milk lost equal amounts of weight and had similar nutrient intakes (Lukaszuk et al, 2007). Thus, consumption of either dairy or soy milk may be beneficial as part of a hypocaloric diet.…”

Section: Energy-containing Beveragesmentioning

confidence: 99%

Beverage consumption and adult weight management: A review

Dennis¹,

Flack²,

Davy³

2009

Eating Behaviors

110

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Total energy consumption among United States adults has increased in recent decades, and energycontaining beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longerterm effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

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“…Moreover, soy protein may be more effective than casein in reducing uric acid levels [26] and can help in the treatment of obesity due to its relatively high calcium content (calcium plays a role in adipocyte enzyme activation and reduces the amount of adipose tissue). These findings were confirmed by prospective randomized studies that showed that soy milk and soy creamer are effective in weight reduction [27]. Thus, in comparison to other purine-rich foods, soy products seem to have a limited impact on uric acid levels [23,24] and therefore can be consumed in moderate amounts (foods of moderate purine content: between 50 Fig.…”

Section: Risk Factors For Goutmentioning

confidence: 68%

Diet in hyperurykemia and gout – myths and facts

Grygiel-Górniak¹,

Puszczewicz²

2014

Reumatologia

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S t r e s z c z e n i eWpływ zwyczajów żywieniowych na rozwój dny moczanowej jest opisywany od ponad stu lat, jednak obecnie weryfikuje się wiele opinii, które nie były do tej pory poparte badaniami epidemiologicznymi lub klinicznymi. Promowanie prozdrowotnych zachowań żywieniowych, utrzymanie prawidłowej masy ciała oraz odpowiedni sposób żywienia są czynnikami sprzyjającymi obniżeniu stężenia kwasu moczowego w surowicy. Dieta w dnie moczanowej powinna być prawidłowo zbilansowana pod względem ilości poszczegól-nych składników odżywczych, powinna zawierać nie tylko produkty ubogopurynowe, lecz także alkalizujące i bogate w antyoksydanty, a także dostarczać odpowiednią ilość płynów. W pracy przedstawiono najnowsze doniesienia dotyczące zaleceń żywieniowych w dnie moczanowej poparte badaniami klinicznymi lub epidemiologicznymi. S u m m a r yThe influence of dietary habits on the gout development has been described for over a hundred years, but at present many opinions are being verified, which have not been so far supported by epidemiological or clinical studies. The promotion of healthy dietary behaviours, keeping proper body mass and adequate dietary pattern are the factors, which support lowering of serum uric acid. Diet in gout should be well-balanced and contain the proper amount of selected nutrients, not only low-purine but also alkalizing products, rich in antioxidants, and provide an adequate amount of fluids. The following manuscript presents the recent data of dietary recommendations in gout, which are supported by clinical or epidemiological studies.

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Preliminary Study: Soy Milk as Effective as Skim Milk in Promoting Weight Loss

Cited by 23 publications

References 11 publications

Effect of protein source during weight loss on body composition, cardiometabolic risk and physical performance in abdominally obese, older adults: A pilot feeding study

Effect of protein source during weight loss on body composition, cardiometabolic risk and physical performance in abdominally obese, older adults: A pilot feeding study

Beverage consumption and adult weight management: A review

Diet in hyperurykemia and gout – myths and facts

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