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: Cholesterol; Triglycerides; Yogurt.