Effect of Low‐ and High‐Calcium Dairy‐Based Diets on Macronutrient Oxidation in Humans

OBJECTIVE: Higher calcium and dairy intakes may be associated with lower body weights, but a mechanism in humans has yet to be elucidated. We compared the effects of a dairy-based high-calcium diet and a low-calcium diet on macronutrient oxidation. RESEARCH METHODS AND PROCEDURES: Subjects (10 men and nine women) consumed a low-dairy (LD, approximately one serving per day, approximately 500 mg Ca(2+)/d) or high-dairy (HD, approximately three to four servings per day, approximately 1400 mg Ca(2+)/d) energy balance diet for 1 week. Each diet condition was performed twice. On the 7th day, subjects were studied in a room calorimeter under one of four study conditions, applied in a randomized crossover design. Within each diet condition, subjects were studied under conditions of energy balance and acute energy deficit. The deficit (-600 kcal/d) was induced only for the 24 hours that subjects resided in the room and was achieved by a combination of caloric restriction and exercise. RESULTS: Under energy balance conditions, there was no effect of diet treatment on respiratory quotient or 24-hour macronutrient oxidation. Under energy deficit conditions, 24-hour fat oxidation was significantly increased on the HD diet (HD with deficit = 136 +/- 13 g/d, LD with deficit = 106 +/- 7 g/d, p = 0.02). DISCUSSION: Consumption of a dairy-based high-calcium diet increased 24-hour fat oxidation under conditions of acute energy deficit. We hypothesize that these effects are due to an increased fat oxidation during exercise.