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Calcium Dietary Supplements: Weight Loss StudiesObesity is a growing epidemic with health consequences leading not only to reduced quality of life but also to increased medical costs. Growing evidence supports a relationship between increased calcium intakes and reductions in body weight specific to fat mass. Study 1 - Calcium and Body Weight:Weight loss data from six studies and three controlled trials in which calcium intake was the independent variable (and either bone mass or blood pressure the original outcome variable) have been re-analyzed to evaluate the effect of calcium intake on body weight and body fat. Analysis reveals a consistent effect of higher calcium intakes, expressed as lower body fat and/or body weight, and reduced weight gain at midlife. Similarly, studies relating nutrient intake to body composition report negative associations between calcium intake and body weight at midlife and between calcium and body fat accumulation during childhood. There is a fairly consistent effect size, with each 300 mg increment in regular calcium intake associated with 1 kg less body fat in children and 2.5-3.0 kg lower body weight in adults. Taken together these data suggest that increasing calcium intake by the equivalent of two dairy servings per day could reduce the risk of overweight substantially, perhaps by as much as 70 percent. Source: Creighton University, Omaha, Nebraska. 2002 Study 2 - Calcium Intake & Weight ReductionSince the first observations in rats more than 10 years ago, several recently published clinical studies support a calcium/weight-loss relationship for humans as well. The impact of calcium intake on weight loss or prevention of weight gain has been demonstrated in a wide age range of Caucasian and African-Americans of both genders. Clinical trials have investigated the impact of calcium and dairy products on prevention of weight gain, weight loss or development of the insulin resistance syndrome. The implications of these results are that calcium may play a substantial contributing role in reducing the incidence of obesity and prevalence of the insulin resistance syndrome. Source: Teegarden D. Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907, USA. 2003 |
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