Acute differential effects of milk-derived dietary proteins on postprandial lipaemia in obese non-diabetic subjects

Holmer-Jensen, Jens; Hartvigsen, M L; Mortensen, Lene; Astrup, Arne; Vrese, Michael de; Holst, Jens J.; Thomsen, Carsten; Hermansen, Kjeld

doi:10.1038/ejcn.2011.142

Cited by 29 publications

(24 citation statements)

References 38 publications

(41 reference statements)

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“…Protein from cow milk is made up of w20% whey and w80% casein (20), and it is the whey portion that is thought to be responsible for the insulinotropic effect (32). Holmer-Jensen et al (33) showed that consumption of a high-fat test meal that contained 45 g whey hydrolysate raised the 30-min insulin response compared with the effect of consumption of 3 other meals with different sources of milk-derived proteins as follows: a-lactalbumin, whey isolate, and caseinoglycomacropeptide. Although these 4 meals were isoenergetic and equal in macronutrient profiles, they were much higher in total energy and fat contents than in the current study (w4980 compared with w2090 kJ, respectively, and 66% energy from fat compared with 36%, respectively).…”

Section: Discussionmentioning

confidence: 99%

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

Turner

Keogh

Clifton

2016

The American Journal of Clinical Nutrition

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Background: In contrast with some epidemiologic evidence, our previous research showed that a 4-wk diet that was high in low-fat dairy reduced insulin sensitivity compared with the effect of a diet that was high in red meat. Objective: We investigated whether a dairy meal would produce a greater insulin response than a carbohydrate-matched red meat meal would, which might account for the change in insulin sensitivity. Design: One meal contained lean red meat, bread, and orange juice, and the other meal contained skim milk, low-fat yogurt, cheese, and bread. Meals were isoenergetic, equal in macronutrient profile, and consumed 1 wk apart. Glucose, insulin, and triglycerides were measured before and 30, 60, 90, 120, 150, and 180 min after meal consumption. Differences between meals were tested with the use of a repeated-measures ANOVA and paired sample t tests. Results: Nineteen men and 24 women [mean 6 SD age: 50.8 6 16.0 y; body mass index (in kg/m 2 ): 30.0 6 3.5] completed the study. Twenty-two participants had normal glucose tolerance, and 21 participants had impaired fasting glucose or impaired glucose tolerance. The red meat meal resulted in a higher glucose response at 30 min after consumption (P , 0.001); however, the glucose total AUC was not different between meals (P = NS). The mean 6 SEM incremental AUC (iAUC) for glucose was significantly higher after the dairy meal than after the red meat meal (2.23 6 0.49 compared with 0.88 6 0.57 mmol/L $ 3 h, respectively; P = 0.004). The insulin total AUC and iAUC were not different between meals (iAUC: 159.65 6 20.0 mU/L $ 3 h for red meat compared with 167.49 6 24.1 mU/L $ 3 h for dairy; P = NS). Conclusions: Lean red meat and low-fat dairy produced a similar glycemic response. The higher glucose response 30 min after consumption of the red meat meal was likely attributable to differences in the glycemic load between orange juice and milk and yogurt. An insulinotropic effect of dairy was not observed. This trial was registered at www.anzctr.org.au as ACTRN12615000164594.Am J Clin Nutr 2016;103:71-6.

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Section: Discussionmentioning

confidence: 99%

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

Turner

Keogh

Clifton

2016

The American Journal of Clinical Nutrition

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“…Milk proteins have been extensively investigated for their insulinotropic and glucose-lowering effects in healthy subjects (73,75,82,83,(90)(91)(92)(93)(94)(95)(96)(97)(98)(99) and to a limited extent in individuals with suboptimal glucose control (100)(101)(102)(103)(104)(105)(106) . The dose varied significantly between studies from as little as 10 g (92,105,106) -51 g (91) .…”

Section: Short-term Studies On Glycaemic Controlmentioning

confidence: 99%

Can milk proteins be a useful tool in the management of cardiometabolic health? An updated review of human intervention trials

2016

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The prevalence of cardiometabolic diseases is a significant public health burden worldwide. Emerging evidence supports the inverse association between greater dairy consumption and reduced risk of cardiometabolic diseases. Dairy proteins may have an important role in the favourable impact of dairy on human health such as blood pressure (BP), blood lipid and glucose control. The purpose of this review is to update and critically evaluate the evidence on the impacts of casein and whey protein in relation to metabolic function. Evidence from short-term clinical studies assessing postprandial responses to milk protein ingestion suggests benefits on vascular function independent of BP, as well as improvement in glycaemic homeostasis. Long-term interventions have been less conclusive, with some showing benefits and others indicating a lack of improvement in vascular function. During chronic consumption BP appears to be lowered and both dyslipidaemia and hyperglacaemia seem to be controlled. Limited number of trials investigated the effects of dairy proteins on oxidative stress and inflammation. Although the underlying mechanisms of milk proteins on cardiometabolic homeostasis remains to be elucidated, the most likely mechanism is to improve insulin resistance. The incorporation of meals enriched with dairy protein in the habitual diet may result in the beneficial effects on cardiometabolic health. Nevertheless, future well-designed, controlled studies are needed to investigate the relative effects of both casein and whey protein on BP, vascular function, glucose homeostasis and inflammation.

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“…In acute studies, postprandial triglyceride (TG) responses measured as iAUC decreased significantly in both obese non-diabetic subjects [39] and T2D subjects [40] after consumption of WPI in comparison with other dietary protein sources (cod, casein or gluten) or glucose. In contrast, no difference in postprandial TG responses was observed when the acute effects of WPI and WP-specific fractions in obese, non-diabetics [47] and T2D subjects [46] were compared. Furthermore, studies comparing WP to other dietary protein sources found a sup- pression of the response to free fatty acids (FFA) [39,40].…”

Section: Lipid Metabolismmentioning

confidence: 88%

“…Other studies that investigated the GLP-1-stimulating effect of WP in healthy [32,38] and T2D subjects [27,40,46] did not detect any changes in the GLP-1 responses when expressed as incremental area under the curve (iAUC). Also, no difference was found in obese, non-diabetic subjects between WPI and WPspecific fractions (WPH and WP enhanced with α-lactalbumin and caseinoglycomacropeptide, respectively) [47]. The incretin results are summarized in Table 1.…”

Section: Glucose Metabolismmentioning

confidence: 88%

“…Furthermore, studies comparing WP to other dietary protein sources found a sup- pression of the response to free fatty acids (FFA) [39,40]. Interestingly, this WPH caused less postprandial suppression of FFA than WPI and other WP-specific fractions [47]. Intervention with WPI (54 g/day) in overweight and obese individuals reduced fasting TG by 22% after 6 weeks and by further 22% after 12 weeks compared with glucose intervention over the same time frame.…”

Section: Lipid Metabolismmentioning

confidence: 99%

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Effects of Dairy Protein and Fat on the Metabolic Syndrome and Type 2 Diabetes

Bjørnshave¹,

Hermansen²

2014

Rev Diabet Stud

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■ AbstractThe incidence of the metabolic syndrome (MetS) and type 2 diabetes (T2D) is increasing worldwide. Evidence supports a negative relationship between the consumption of dairy products and risk of MetS and T2D. Dairy proteins are known to have a directly beneficial effect on hypertension, dyslipidemia, and hyperglycemia, but a detailed understanding of the underlying mechanisms is missing. It has been confirmed by observations that the insulinotropic effect of dairy proteins is associated with the amino acid composition; in particular branched-chain amino acids (BCAA) seem to be of vital importance. Dairy protein-derived peptides may also contribute to the insulinotropic effect via dipeptidyl peptidase-4 (DPP-4) inhibitory activity, and may lower the blood pressure (BP). The lipid metabolism may be improved by whey protein (WP), which acts to reduce the postprandial triglyceride (TG) response. The effect of dairy fat is much more controversial because of the potentially harmful effect exerted by saturated fatty acid (SFA) on metabolic health. Recent observations suggest less adverse effects of SFA on metabolic health than previous assumed. However, little is known about dairy lipid fractions belonging to the groups of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and phospholipids (PL). Dairy fat seems to act differently depending on the dairy product and the composition of macronutrients in the meal. Therefore, for a better understanding of the mechanisms behind the dairy protein and fat effect on MetS, we suggest that more human studies should be carried out to clarify the interactions of dairy protein and fat with macronutrients in the meal and other dairy components, such as micronutrients and microorganisms from fermented products.Keywords: type 2 diabetes · metabolic syndrome · glucose metabolism · lipid metabolism · blood pressure · dairy fat

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Acute differential effects of milk-derived dietary proteins on postprandial lipaemia in obese non-diabetic subjects

Cited by 29 publications

References 38 publications

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

Acute effect of red meat and dairy on glucose and insulin: a randomized crossover study

Can milk proteins be a useful tool in the management of cardiometabolic health? An updated review of human intervention trials

Effects of Dairy Protein and Fat on the Metabolic Syndrome and Type 2 Diabetes

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