Effects of whey protein isolate on body composition, lipids, insulin and glucose in overweight and obese individuals
The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) sup...
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| Published in | British journal of nutrition Vol. 104; no. 5; pp. 716 - 723 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Cambridge, UK
Cambridge University Press
14.09.2010
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| Subjects | |
| Online Access | Get full text |
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| Abstract | The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48·4 (sem 0·86) years and a mean BMI of 31·3 (sem 0·8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0·025) and 12 weeks (P = 0·035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0·026 and 0·045, respectively) and control groups (P < 0·001 and 0·003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0·049 and P = 0·034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. |
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| AbstractList | The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48.4 (sem 0.86) years and a mean BMI of 31.3 (sem 0.8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0.025) and 12 weeks (P = 0.035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0.026 and 0.045, respectively) and control groups (P < 0.001 and 0.003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0.049 and P = 0.034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. [PUBLICATION ABSTRACT] The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48·4 (sem 0·86) years and a mean BMI of 31·3 (sem 0·8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0·025) and 12 weeks (P = 0·035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0·026 and 0·045, respectively) and control groups (P < 0·001 and 0·003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0·049 and P = 0·034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48·4 ( sem 0·86) years and a mean BMI of 31·3 ( sem 0·8) kg/m 2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks ( P = 0·025) and 12 weeks ( P = 0·035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein ( P = 0·026 and 0·045, respectively) and control groups ( P < 0·001 and 0·003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group ( P = 0·049 and P = 0·034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48.4 (SEM 0.86) years and a mean BMI of 31.3 (SEM 0.8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0.025) and 12 weeks (P = 0.035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0.026 and 0.045, respectively) and control groups (P < 0.001 and 0.003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0.049 and P = 0.034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48.4 (SEM 0.86) years and a mean BMI of 31.3 (SEM 0.8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0.025) and 12 weeks (P = 0.035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0.026 and 0.045, respectively) and control groups (P < 0.001 and 0.003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0.049 and P = 0.034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals.The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48.4 (SEM 0.86) years and a mean BMI of 31.3 (SEM 0.8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0.025) and 12 weeks (P = 0.035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0.026 and 0.045, respectively) and control groups (P < 0.001 and 0.003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0.049 and P = 0.034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. The health benefits currently associated with increased dairy intake may be attributable to the whey component of dairy proteins. The present study evaluated the effects of whey protein supplementation on body composition, lipids, insulin and glucose in comparison to casein and glucose (control) supplementation in overweight/obese individuals for 12 weeks. The subjects were randomised to whey protein, casein or glucose supplementation for 12 weeks according to a parallel design. Fasting blood samples and dual-energy X-ray absorptiometry measurements were taken. Seventy men and women with a mean age of 48·4 (sem 0·86) years and a mean BMI of 31·3 (sem 0·8) kg/m2 completed the study. Subjects supplemented with whey protein had no significant change in body composition or serum glucose at 12 weeks compared with the control or casein group. Fasting TAG levels were significantly lowered in the whey group compared with the control group at 6 weeks (P = 0·025) and 12 weeks (P = 0·035). There was a significant decrease in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the casein (P = 0·026 and 0·045, respectively) and control groups (P < 0·001 and 0·003, respectively). Fasting insulin levels and homeostasis model assessment of insulin resistance scores were also significantly decreased in the whey group compared with the control group (P = 0·049 and P = 0·034, respectively). The present study demonstrated that supplementation with whey proteins improves fasting lipids and insulin levels in overweight and obese individuals. |
| Author | Pal, Sebely Ellis, Vanessa Dhaliwal, Satvinder |
| Author_xml | – sequence: 1 givenname: Sebely surname: Pal fullname: Pal, Sebely email: s.pal@curtin.edu.au organization: School of Public Health, Curtin Health Innovation Research Institute, ATN Centre for Metabolic Fitness, Curtin University of Technology, GPO Box U1987, Perth, WA6845, Australia – sequence: 2 givenname: Vanessa surname: Ellis fullname: Ellis, Vanessa organization: School of Public Health, Curtin Health Innovation Research Institute, ATN Centre for Metabolic Fitness, Curtin University of Technology, GPO Box U1987, Perth, WA6845, Australia – sequence: 3 givenname: Satvinder surname: Dhaliwal fullname: Dhaliwal, Satvinder organization: School of Public Health, Curtin Health Innovation Research Institute, ATN Centre for Metabolic Fitness, Curtin University of Technology, GPO Box U1987, Perth, WA6845, Australia |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23269542$$DView record in Pascal Francis https://www.ncbi.nlm.nih.gov/pubmed/20377924$$D View this record in MEDLINE/PubMed |
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| ContentType | Journal Article |
| Copyright | Copyright © The Authors 2010 2015 INIST-CNRS |
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| DOI | 10.1017/S0007114510000991 |
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| Keywords | Obesity Glucose Metabolic syndrome Whey protein Insulin Lipid Cholesterol Endocrinopathy Human Pancreatic hormone Nutrition disorder Metabolic diseases Cardiovascular disease Lipids Body composition Overweight Vertebrata Mammalia Nutritional status |
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| References | Atwal (S0007114510000991_ref38) 1997; 67 S0007114510000991_ref41 S0007114510000991_ref20 S0007114510000991_ref21 S0007114510000991_ref22 S0007114510000991_ref40 S0007114510000991_ref27 S0007114510000991_ref28 S0007114510000991_ref23 S0007114510000991_ref24 S0007114510000991_ref25 S0007114510000991_ref26 S0007114510000991_ref8 S0007114510000991_ref7 S0007114510000991_ref9 Baigent (S0007114510000991_ref29) 2005; 366 S0007114510000991_ref30 S0007114510000991_ref31 S0007114510000991_ref32 S0007114510000991_ref2 Yamamoto (S0007114510000991_ref10) 1999; 43 S0007114510000991_ref11 S0007114510000991_ref1 S0007114510000991_ref33 S0007114510000991_ref4 S0007114510000991_ref3 S0007114510000991_ref6 S0007114510000991_ref5 S0007114510000991_ref16 S0007114510000991_ref39 S0007114510000991_ref17 S0007114510000991_ref18 S0007114510000991_ref19 S0007114510000991_ref34 S0007114510000991_ref35 S0007114510000991_ref13 S0007114510000991_ref36 S0007114510000991_ref14 S0007114510000991_ref37 S0007114510000991_ref15 Pal (S0007114510000991_ref12) 2009 |
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| Title | Effects of whey protein isolate on body composition, lipids, insulin and glucose in overweight and obese individuals |
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