alexa A high-whey-protein diet reduces body weight gain and alters insulin sensitivity relative to red meat in wistar rats.
Diabetes & Endocrinology

Diabetes & Endocrinology

Journal of Metabolic Syndrome

Author(s): Belobrajdic DP, McIntosh GH, Owens JA

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Abstract A high-protein diet can reduce body weight and increase insulin sensitivity, but whether the type of dietary protein affects these outcomes is unknown. We hypothesized that feeding insulin-resistant rats a high-protein diet (32\%) containing whey protein concentrate (WPC) would reduce body weight and tissue lipid levels and increase insulin sensitivity more than a diet containing red meat (RM). Rats were fed a high-fat diet (300 g fat/kg diet) for 9 wk, then switched to a diet containing either 80 or 320 g protein/kg diet, provided by either WPC or RM, for 6 wk (n = 8). The rats were then killed after overnight food deprivation. High dietary protein reduced energy intake (P < 0.001) and visceral (P < 0.001), subcutaneous (P < 0.001), and carcass fat (P < 0.05). Increasing the dietary density of WPC, but not of RM, reduced body weight gain by 4\% (P < 0.001). Dietary WPC also reduced plasma insulin concentration by 40\% (P < 0.05) and increased insulin sensitivity, compared to RM (P < 0.05). These findings support the conclusions that a high-protein diet reduces energy intake and adiposity and that whey protein is more effective than red meat in reducing body weight gain and increasing insulin sensitivity.
This article was published in J Nutr and referenced in Journal of Metabolic Syndrome

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