Research Article| Volume 28, ISSUE 6, P565-574, June 2018

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The effect of daily fortified yogurt consumption on weight loss in adults with metabolic syndrome: A 10-week randomized controlled trial


      • The effects of fortified-yogurt (FY) on weight loss in overweight and obese patients with metabolic syndrome was assessed.
      • Consumption of FY resulted in a significant reduction in body fat mass, body fat percentage, waist circumference, HOMA-IR, triglyceride level, and a significant increase in 25(OH) D concentration, HDL-C and QUICKI compared to control plain yogurt.
      • Participants consuming the FY lost significantly less fat-free mass compared to the control plain yogurt.


      Background and Aims

      Obesity is a complex and multifaceted condition. Thus, functional foods need investigation as novel adjunct treatments for obesity. The objective was to determine the effects of daily consumption of a fortified yogurt (FY) on weight loss in overweight and obese patients with metabolic syndrome on a caloric-restricted diet.

      Methods and Results

      This was a randomized, double-blind, 10-week study. Participants were randomly allocated to two groups receiving either two servings (2 × 250 g)/day of FY with whey protein, calcium, vitamin D, prebiotic fibre and probiotic cultures (n = 44) or a low-fat plain yogurt (PY) (n = 43). All participants were put on a calorie-restricted diet throughout the 10-week study. Body composition and biochemical indices were assessed before and after the intervention. Body mass decreased by 4.3 ± 1.9 kg and 5.1 ± 3.0 kg in the PY and FY groups, respectively, following the 10-week intervention. Compared to PY, consumption of FY resulted in a significant reduction in body fat mass (FM) (p = 0.023), body fat percentage (p = 0.028), waist circumference (p = 0.002), homoeostasis model of assessment-insulin resistance (HOMA-IR) (p = 0.025), triglyceride concentration (p = 0.003), and a significant increase in total 25-hydroxyvitamin D (25(OH)D) concentration (p < 0.001), high density lipoprotein-cholesterol (HDL-C) (p = 0.009) and quantitative insulin sensitivity check index (QUICKI) (0.022). Participants consuming the FY lost less fat-free mass (FFM) compared to the PY group (Δ = −0.9 ± 3.5 kg vs. Δ = −2.0 ± 2.7 kg; p = 0.025).


      Consuming FY for 10-weeks improved body composition and metabolic parameters, while on a caloric-restricted diet. Further research is needed to elucidate whether FY can be used as a preventative strategy for metabolic syndrome in obese persons.

      Trial registration (IRCT2017050633836N1).


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