Effect of changing milk and yogurt consumption on human nutrient intake and serum lipoproteins

Thirty-two healthy, normolipemic male college students eating in a single dining hall participated in a study designed to ascertain the effect of changing milk consumption on nutrient intake and lipoprotein. The men drank no milk for 3 wk, then 1500 ml milk with 2% fat daily for 3 wk, their usual diet for 2 wk, no milk again for 3 wk, 1250 ml nonfat milk daily for 3 final wk. Similarly, 30 female college students consumed either 480 ml lowfat yogurt, then no yogurt for 4 wk each in a crossover design. Body weight and physical activity were not different among dietary treatments. Protein, energy, and calcium intake varied significantly with changes of milk consumption. Total dietary fat decreased significantly when no milk or nonfat milk was consumed, whereas dietary cholesterol was significantly lower only when nonfat milk was consumed. Yogurt supplementation significantly increased intake of calcium and carbohydrate. Although some serum lipid means differed significantly among some sampling points, there was no effect on total cholesterol, total triglycerides, high density lipoproteins cholesterol, or distribution of electrophoretic lipoprotein fractions that could be attributed to changing milk or yogurt consumption.