Whey Reduces Diabetes, CVD Risk Factors Among Obese
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New evidence shores up findings that whey protein—which is found in dairy products like milk and cheese—could have health benefits for people who are obese and do not yet have diabetes, according to a new study published in ACS' Journal of Proteome Research.
Researchers at University of Copenhagen compared plasma profiles after intake of whey isolate, casein, gluten and cod to investigate the impact of stomach emptying and how different protein sources affect metabolism.
For the study, volunteers who were obese and non-diabetic were given the same meal of soup and bread plus one kind of protein—either from whey, gluten, casein or cod. The scientists found that the meal supplemented with whey caused the subjects' stomachs to empty slower compared to those given a different type of protein. These subjects also had lower levels of fatty acids in their blood after meals, but higher amounts of the specific types of amino acids that boost insulin levels.
One risk factor for cardiovascular disease in people who are obese is high levels of fat in their blood after meals. Whey protein can lower the amount of fat and increase insulin, which clears glucose in the blood, keeping sugar levels where they're supposed to be.
Food Product Design recently explored the benefits of dairy proteins—like whey and casein—in its Digital Issue, “Dairy Ingredients in Sports Nutrition." Dairy proteins can not only help build muscle, but can assist in maintaining or losing weight. They enhance satiety, and diets high in protein can help preserve muscle during mass periods of dieting or calorie restriction.
There has been a plethora of protein ingredient innovation as consumers are becoming more aware of the benefits of consuming protein, and are beginning to trust (and seek) sources—like snacks, bars and other foods fortified with protein—to meet their nutrition needs. In fact, according to new insights from the Institute of Food Technologists, the protein market is center stage with 57 percent of consumers, especially between the ages of 18 and 34 and above age 65, seeking protein sources. These consumers are looking for more protein to maintain healthy bones/joints, strengthen immune systems, and build muscle strength and tone while maintaining energy throughout the day.
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