food-safety-food-science-2019-accepted-abstracts

Page 53

allied

academies

March 07-09, 2019 | London, UK

International Conference on

Food Safety and Hygiene

Nutrition, Food Science and Technology

Joint Event

Journal of Food Technology and Preservation | Volume 3

The effect of adding whey protein to a moderately high-fat meal on postprandial lipaemia

Jelena Vidic

University of Roehampton, UK

Objective:

Presently, whey protein has been subject of many

studies investigating human health due to their amino acid

content. As a result, the current double-blinded, randomized,

controlled trial aimed to investigate the effect of adding whey

protein to a moderately high-fat meal on Postprandial Lipaemia

(PPL).

Methods:

Five overweight and obese postmenopausal women

(aged between 51-70 years, with a mean BMI of 35.6 kgm⁻²,

mean % body fat of 50.1) who do not perform more than 2.5

hours of exercise per week completed two trials, consuming

breakfast either with or without added whey protein (15g)

after which blood samples were collected (0 h, 2 h, 4 h, 6

h postprandially). Blood was analysed to obtain the fasting

triacylglycerol (TAG) and fasting glucose as well as postprandial

TAGandpostprandial glucose concentrations. Restingmetabolic

rate (RMR) (2.5 h and 5.5 h postprandially) as well as subjective

appetite sensations andpalatability of themeal weremeasured.

Results:

There was no significant difference in postprandial

lipaemic response, postprandial glycemia (PPG), RMR,

subjective appetite sensations or palatability between the two

meals. However, it was observed that the whey protein meal

significantly increased the desire to consume salty food and

drink (p=0.048).

Conclusion:

The addition of whey protein did not have any

significant effect on postprandial TAG concentrations. However,

our study showed that the consumption of whey protein did not

have any detrimental effects on other measured parameters,

such as PPG and that therefore can be incorporated into diet.

J Food Technol Pres, Volume 3

DOI: 10.4066/2591-796X-C1-006