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Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose-response study.

In English

Författare

  • Ulrika Gunnerud
  • Elin Östman
  • Inger Björck

Summary, in English

Background/Objectives:Whey proteins have insulinogenic properties and the effect appears to be mediated from a postprandial plasma amino-acid (AA) response. The aim was to study the possible dose-response relationship between whey intake and glycaemic-, insulinaemic- and plasma AA responses.Subjects/Methods:Twelve healthy volunteers participated in the study. They were provided three whey protein drinks, containing 4.5, 9 or 18 g protein as breakfast meals in random order. All meals contained 25 g available carbohydrates (glucose). The same amount of glucose in water was used as reference.Results:Linear dose-response relations were found between whey protein intake and postprandial glycaemia, insulinaemia and plasma AAs. The two highest doses, 18 g and 9 g, significantly reduced postprandial glycaemia (incremental area under the curve (iAUC) 0-120 min; P< 0.05). The 18 g dose significantly increased the insulin response (iAUC 0-120 min; P<0.05). All measured plasma AAs (15 in total), except glutamic acid, responded in a dose-dependent way, and the 9 and 18 g doses resulted in significantly higher plasma levels of AAs compared with the reference.Conclusions:Whey protein affects glycaemia, insulinaemia and plasma AAs to a glucose load in a dose-dependent manner. Comparatively low doses of whey protein (9 g) reduced postprandial glycaemia significantly when added to a carbohydrate-rich meal.European Journal of Clinical Nutrition advance online publication, 1 May 2013; doi:10.1038/ejcn.2013.88.

Publiceringsår

2013

Språk

Engelska

Sidor

749-753

Publikation/Tidskrift/Serie

European Journal of Clinical Nutrition

Volym

67

Issue

7

Dokumenttyp

Artikel i tidskrift

Förlag

Nature Publishing Group

Ämne

  • Nutrition and Dietetics

Status

Published

Projekt

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Övrigt

  • ISSN: 1476-5640