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The relationship between the control of the weight and the consumption of calcium has the tendency to be confirmed if one trusts the recent results of research of the experts in the domain. Several participated lately, in Montreal, to a symposium on milk and the ponderal stability. The event was organized by the division of kinesiology of the Laval university, in collaboration with the professional order of the Dietitians of Quebec.

"One has been interested in the potential relationship between the daily calcium and contribution in the bodily mass indication close to 25 years ago. Currently, some one is to confirm make some demonstrations in laboratory by clinical tests", explain Angelo Tremblay, professor in kinesiology Laval to the university and one of the promoters of the event. "The tendency between a weak contribution in calcium and the risk to make the plumpness becomes heavier," he / it adds.

According to his / her / its clinical observations, the loss of weight and adipose mass of the participants, that had to restrict their contribution in calories, has been raised more at those that took supplements of calcium. And the results have again been more marked among the subjects that increased their contribution in calcium while drinking milk.

The effect of the supplements on the loss of weight would make itself feel especially at those that, to the basis, do not consume a sufficiently calcium (600 mg or less per day). The people of which the consumption of calcium is sufficient would not pull advantage of an additional contribution.

A cloying Effect

These results could explain themselves among others by the effect of the calcium and the proteins of milk on the repletion. "At the time of recent studies, one observed a significant reduction in greasiness of contribution coming from the food at the people who received a supplement of calcium and vitamin D, mention Angelo Tremblay.

Harvey Anderson, professor to the university of Toronto and specialist of the question of the repletion, abound in the same sense. "The dairy proteins, in particular the whey, reduce the short-term food hold. It is therefore a good strategy for the conferment, for example. They increase the glut and activate the system of regulation of the appetite", he / it specifies . Besides, they contribute to control the blood glucose and the blood pressure. These proteins would also have an anti-inflammatory effect, he / it adds.

The experts also have another hypothesis to explain the effect of the calcium on the ponderal stability. According to Michael Zemel, professor in nutrition and in medicine to the university of the Tennessee, when the organism is in deficit of calcium, the means of defense that it opens out to fill this gap would have the increased risks of obesity. "When the food does not include enough calcium, the organism reacts while secreting hormones to tempt some to keep some most possible. One perceived that one of them, the calcitriol1, provoked other reactions in the body. She / it acts among others on the adipose cells while giving the order to activate the production of greasiness from sugar and to slow down the process of consumption of the greases by the organism. "

And, always in situation of calcium shortage, the calcitriol would increase the life span of the adipose cells that is not only bigger, but as more numerous, because they stay longer in the organism. "It is troubling since the obesity increases the oxidative stress and the inflammatory stress, that are associated to several illnesses, of which the cancer," explain Michael Zemel.

A question of servings

Should one increase his / her / its consumption of dairy products to have a weight health? "Let’s say rather than there is a minimum to reach and that beyond a certain doorstep, there are not any additional profits. Besides, it is necessary to remember that the obesity is a multi-factorial problem. Several elements have the potential to make play the balance in favor of a ponderal contribution ", specify Angelo Tremblay.

Certain thing, one knows that the majority of the Canadian population does not consume the recommended number of servings by the Canadian food guide. According to the last Investigation on health in the Canadian collectivities, for all groups of children except the age of 2 years to 8 years, the consumption of milk and surrogates were below the recommendations of the food guide.

Milk, but also the yogurts, the drinks of soy (so long as they are enriched of calcium and vitamin D), cheeses to weak content in greasiness and, occasionally, the fatter cheeses are all of good sources of calcium. "But one realizes that the calcium does not explain all, that it would only count for a few less the half of the beneficial effects. The other components remain to discover" however, affirm Michael Zemel.

According to the researcher, it is necessary to avoid to have a reductionist approach opposite the food "Milk, it is not just of the calcium, as the orange juice, it is not for example just of the vitamin C, one knows that the the peptides and amino acids contained in milk also have something to see with the observed effects. Thus, one can only pretend the supplements of calcium can play the same role that the dairy products

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