Serum Lipid Levels in Relation to Consumption of Yogurt: The 2012 Korea National Health and Nutrition Examination Survey

BACKGROUND: The purpose of this study was to evaluate serum lipid levels in Korean adults after consumption of different types of yogurt. METHODS: Study subjects were 3,038 individuals (≥19 years of age) who participated in the 2012 Korean National Health and Nutrition Examination Survey. Yogurt int...

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Detalles Bibliográficos
Autores principales: Seo, Bong-Kyung, Kim, Nam-Eun, Park, Kyong-Min, Park, Kye-Yeung, Park, Hoon-Ki, Hwang, Hwan-Sik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Academy of Family Medicine 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5637215/
https://www.ncbi.nlm.nih.gov/pubmed/29026484
http://dx.doi.org/10.4082/kjfm.2017.38.5.249
Descripción
Sumario:BACKGROUND: The purpose of this study was to evaluate serum lipid levels in Korean adults after consumption of different types of yogurt. METHODS: Study subjects were 3,038 individuals (≥19 years of age) who participated in the 2012 Korean National Health and Nutrition Examination Survey. Yogurt intake was assessed with a food frequency questionnaire by using the 24-hour recall method. We conducted complex samples general linear analysis with adjustment for covariates. RESULTS: The serum triglyceride levels in the group consuming viscous yogurt were lower than those in the group consuming non-viscous yogurt. CONCLUSION: Consumption of viscous yogurt is associated with low serum triglyceride levels in Korean adults.

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