+44-1518-081136The effect of adding whey protein to a moderately high-fat meal on postprandial lipaemia
Joint Event on 2nd International Conference on Food Safety and Hygiene & 7th International Conference on Nutrition, Food Science and Technology
March 07-09, 2019 | London, UK
Jelena Vidic
University of Roehampton, UK
Posters & Accepted Abstracts : J Food Technol Pres
Abstract:
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
TAG and postprandial glucose concentrations. Resting metabolic
rate (RMR) (2.5 h and 5.5 h postprandially) as well as subjective
appetite sensations and palatability of the meal were measured.
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.
Biography:
E-mail:
jvidic0310@gmail.comPDF HTML