Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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The Effect of Milk Consumption on Blood Lipid Levels of the Korean College Women

여대생의 우유 섭취량이 혈중 지질수준에 미치는 영향

  • Kim Sun-Hee (Department of Food and Nutrition, Kookmin University) ;
  • Yu Choon-Hie (Department of Food Service Management & Nutrion, Sangmyung University) ;
  • Kim Jung Yun (Department of Food and Nutrition, Hanyang University) ;
  • Lee Sang Sun (Department of Food and Nutrition, Hanyang University)
  • 김선희 (국민대학교 식품영양학과) ;
  • 유춘희 (상명대학교 외식영양학과) ;
  • 김정연 (한양대학교 식품영양학과) ;
  • 이상선 (한양대학교 식품영양학과)
  • Published : 2005.09.01
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Abstract

This research was conducted to study the effect of milk consumption on blood lipid levels of Korean college women. According to milk intake from food frequency questionnaire (FFQ), top $20\%$ of subjects were classified as high group (HG) and bottom $20\%$ as low group (LG). Body weight, height and blood pressure were measured and BMI was calculated from the anthropometric data, but there was no significant difference between the groups. Blood samples were collected and analyzed for total cholesterol (TC), triglycerides (TG) and lipoprotein fractions. There was no significant difference in the blood level of albumin, total protein and hemoglobin between two groups, and all blood parameters were in the normal range. Blood lipid levels of two groups were not significantly different, but HDL-cholesterol level were higher in HG (p < 0.05). Therefore, according to the result of the research, it is considered that drinking a pack of milk (200 ml) everyday, the average intake of dairy products of HG, is advisable to promote good health without increasing of cardiovascular disease (CVD) risk.

Keywords

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