[Calcium, dairy products and weight reduction]. / Vápník, mlécné výrobky a redukce hmotnosti.

Considerable attention is focused on calcium and other components of milk in terms of nutritional factors in the context of overweight and obesity. Studies have shown that calcium, proteins, branched amino acids and bioactive whey peptides in particular may help to reduce weight and improve body composition during weight loss, especially in terms of fat free mass (FFM) loss prevention. A diet with a higher content of proteins and calcium is also relevant to the regulation of food intake and improves overall patient compliance with weight management.

Lifestyle intervention discloses an association of the Eating Inventory-51 factors with cardiometabolic health risks.

Factors of the Eating Inventory-51 (EI) were revealed as significant predictors of health risks. Associations of EI factors (restraint, disinhibition, hunger) with cardiometabolic risk parameters and selected hormones were analysed before and after an in-patient weight reduction programme. Sixty-seven women (age: 48.7 ± 12.2 years; body mass index: 32.4 ± 4.4 kg/m(2)), who exhibited stable weight on a 7 MJ/day diet during the first week, obtained a 4.5 MJ/day diet over the subsequent 3-week period. No significant relations were observed before the weight reduction. After weight loss, restraint score negatively correlated with total cholesterol, fasting blood glucose, C peptide, insulin and neuropeptide Y. Hunger score was positively related to insulin and neuropeptide Y. Disinhibition score correlated positively with lipid profile and neuropeptide Y, while negatively with adiponectin. An implementation of a standard dietary and lifestyle pattern for 3 weeks revealed significant associations between EI factors and metabolic risks in women.