Serum Lipid Levels in Relation to Consumption of Yogurt: The 2012 Korea National Health and Nutrition Examination Survey.
10.4082/kjfm.2017.38.5.249
- Author:
Bong Kyung SEO
1
;
Nam Eun KIM
;
Kyong Min PARK
;
Kye Yeung PARK
;
Hoon Ki PARK
;
Hwan Sik HWANG
Author Information
1. Department of Family Medicine, Hanyang University College of Medicine, Seoul, Korea. fmhwang@hanyang.ac.kr
- Publication Type:Original Article
- Keywords:
Yogurt;
Cholesterol;
Triglycerides
- MeSH:
Adult;
Cholesterol;
Humans;
Korea*;
Methods;
Nutrition Surveys*;
Triglycerides;
Yogurt*
- From:Korean Journal of Family Medicine
2017;38(5):249-255
- CountryRepublic of Korea
- Language:English
-
Abstract:
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.
