Abstract
Background: The role of serum 25-OH vitamin D levels and dairy calcium
intake on weight loss is controversial.
Objective: To address the association of dairy calcium intake and serum 25-
OH vitamin D levels with long-term weight loss in persons with type 2 diabetes (T2D) and with persons with normal glucose tolerance (NGT).
Design: We analyzed the 2-year Dietary Intervention Randomized Controlled Trial (DIRECT)[NGT: n=277, T2D: n=45, mean body-mass-index
(BMI)=31kg/m2
;mean age=52years]. A representative sample (n=126) was
followed for 6-months for serum vitamin D changes. Dietary intake, including dairy products, was evaluated by a validated food frequency questionnaire (FFQ).
Results: Serum baseline 25-OH Vitamin D levels were significantly lower within the higher tertile of baseline BMI in both groups (entire group:
25.6ng/m, 24.1ng/ml and 22.9ng/ml; p for tend=0.02). Baseline levels of vitamin D and dairy calcium intake were not associated with subsequent weight
loss. In repeated measures models, adjusted for age, sex, baseline BMI, total
fat intake and diet group assignment, the six months tertiles of dairy calcium intake (mean for tertiles: T2D: 160.8mg/day, 364.1mg/day, 743.5mg/
day, NGT: 153.3mg/day, 353.9mg/day, 638.2mg/day) and the six months
tertiles of serum 25-OH vitamin D (T2D: 14.0ng/ml, 21.1ng/ml, 30.4ng/ml,
NGT:13.8ng/ml, 20.8ng/ml, 31.0ng/ml) were associated with weight loss
across the two-years of intervention. However, these associations were much
stronger in persons with T2D. (-1.3kg; -4.1kg and -7.7kg; across tertiles of
dairy calcium; p=0.018, and -0.8kg, -5.3kg and -8.7kg; across tertiles of serum
25-OH vitamin D; p=0.042).
Conclusion: Higher dairy calcium intake and increased serum vitamin D are
related to greater dietary-intervention two-year weight loss, especially among
persons with type 2 diabetes.
intake on weight loss is controversial.
Objective: To address the association of dairy calcium intake and serum 25-
OH vitamin D levels with long-term weight loss in persons with type 2 diabetes (T2D) and with persons with normal glucose tolerance (NGT).
Design: We analyzed the 2-year Dietary Intervention Randomized Controlled Trial (DIRECT)[NGT: n=277, T2D: n=45, mean body-mass-index
(BMI)=31kg/m2
;mean age=52years]. A representative sample (n=126) was
followed for 6-months for serum vitamin D changes. Dietary intake, including dairy products, was evaluated by a validated food frequency questionnaire (FFQ).
Results: Serum baseline 25-OH Vitamin D levels were significantly lower within the higher tertile of baseline BMI in both groups (entire group:
25.6ng/m, 24.1ng/ml and 22.9ng/ml; p for tend=0.02). Baseline levels of vitamin D and dairy calcium intake were not associated with subsequent weight
loss. In repeated measures models, adjusted for age, sex, baseline BMI, total
fat intake and diet group assignment, the six months tertiles of dairy calcium intake (mean for tertiles: T2D: 160.8mg/day, 364.1mg/day, 743.5mg/
day, NGT: 153.3mg/day, 353.9mg/day, 638.2mg/day) and the six months
tertiles of serum 25-OH vitamin D (T2D: 14.0ng/ml, 21.1ng/ml, 30.4ng/ml,
NGT:13.8ng/ml, 20.8ng/ml, 31.0ng/ml) were associated with weight loss
across the two-years of intervention. However, these associations were much
stronger in persons with T2D. (-1.3kg; -4.1kg and -7.7kg; across tertiles of
dairy calcium; p=0.018, and -0.8kg, -5.3kg and -8.7kg; across tertiles of serum
25-OH vitamin D; p=0.042).
Conclusion: Higher dairy calcium intake and increased serum vitamin D are
related to greater dietary-intervention two-year weight loss, especially among
persons with type 2 diabetes.
| Original language | English |
|---|---|
| Pages (from-to) | S376 |
| Journal | Diabetologia |
| Volume | 53 |
| DOIs | |
| State | Published - Aug 2010 |
