TY - JOUR AU - 황환식 DA - 2017/09 PY - 2017 UR - https://www.kjfm.or.kr/journal/view.php?doi=10.4082/kjfm.2017.38.5.249 UR - https://repository.hanyang.ac.kr/handle/20.500.11754/115501 AB - 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. PB - KOREAN ACAD FAMILY MEDICINE KW - Yogurt KW - Cholesterol KW - Triglycerides TI - Serum lipid levels in relation to consumption of yogurt: The 2012 Korea National Health and Nutrition Examination Survey IS - 5 VL - 38 DO - 10.4082/kjfm.2017.38.5.249 T2 - Korean Journal of Family Medicine ER -