Korean J Fam Med 2017; 38(5): 249-255  https://doi.org/10.4082/kjfm.2017.38.5.249
Serum Lipid Levels in Relation to Consumption of Yogurt: The 2012 Korea National Health and Nutrition Examination Survey
Bong-Kyung Seo, Nam-Eun Kim, Kyong-Min Park, Kye-Yeung Park, Hoon-Ki Park, Hwan-Sik Hwang*
Department of Family Medicine, Hanyang University College of Medicine, Seoul, Korea
Hwan-Sik Hwang Tel: +82-2-2290-8741, Fax: +82-2-2281-7279, E-mail: fmhwang@hanyang.ac.kr
Received: March 10, 2016; Revised: October 7, 2016; Accepted: October 20, 2016; Published online: September 20, 2017.
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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.
Keywords: Yogurt; Cholesterol; Triglycerides


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