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Serum Lipid Levels in Relation to Consumption of Yogurt: The 2012 Korea National Health and Nutrition Examination Surveyopen access
- Authors
- Seo, Bong-Kyung; Kim, Nam-Eun; Park, Kyong-Min; Park, Kye-Yeung; Park, Hoon-Ki; Hwang, Hwan-Sik
- Issue Date
- Sep-2017
- Publisher
- KOREAN ACAD FAMILY MEDICINE
- Keywords
- Yogurt; Cholesterol; Triglycerides
- Citation
- KOREAN JOURNAL OF FAMILY MEDICINE, v.38, no.5, pp.249 - 255
- Indexed
- SCOPUS
KCI
- Journal Title
- KOREAN JOURNAL OF FAMILY MEDICINE
- Volume
- 38
- Number
- 5
- Start Page
- 249
- End Page
- 255
- ISSN
- 2005-6443
- 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.
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Related Researcher
- Park, Hoon ki
- COLLEGE OF MEDICINE (DEPARTMENT OF FAMILY MEDICINE)