Comparative effects of whey and casein proteins on satiety in overweight and obese individuals: A randomized controlled trial

Background/Objective: Dairy protein seems to reduce appetite by increasing satiety and delaying the return of hunger and subsequently lowering energy intake compared with fat or carbohydrate. The aim of this study was to compare the effect of whey with that of casein proteins on satiety in overweight/obese individuals. Methods/Subjects: This was a randomized, parallel-design 12-week-long study. Seventy subjects with a body mass index between 25 and 40 kg/m2 and aged 18–65 years were randomized into one of three supplement groups: glucose control (n=25), casein (n=20) or whey (n=25) protein. Before commencing the study, at weeks 6 and 12 of the treatment, a Visual Analogue Scale (VAS) was used to measure subjective sensations of appetite before lunch and before dinner. Results: Rating for VAS (mm) at 6 and 12 weeks showed significantly higher satiety in the whey group compared with the casein (P=0.017 and P=0.025, respectively) or control (P=0.024 and P=0.032, respectively) groups when measured before lunch. Similarly, at 6 and 12 weeks, the score for fullness was also significantly higher in the whey group compared with both casein (P=0.038 and P=0.022, respectively) and control (P=0.020 and P=0.030, respectively) groups. However, these short-term effects on satiety from dairy whey proteins did not have any long-term effects on energy intake or body weight over 12 weeks compared with casein. Conclusions: Collectively, whey protein supplementation appears to have a positive and acute postprandial effect on satiety and fullness compared with casein and carbohydrate supplementation in overweight and obese individuals

Using Psyllium to Prevent and Treat Obesity Comorbidities

Current evidence supports the notion that the consumption of a high-fiber diet provides benefits to many components of metabolic syndrome (MS), cardiovascular disease, and type 2 diabetes. Psyllium is one of the most widely used fiber supplements because it is reasonably cheap and is better tolerated than other fiber supplements. Psyllium supplementation reduces appetite, improves blood glucose levels and the insulin response, reduces blood pressure, and has beneficial effects on the lipid profile in both animals and humans, thereby reducing metabolic risk factors. Psyllium seems to improve body weight in animals, but its effects on body weight in humans is unresolved. Psyllium supplementation may be beneficial for patients with metabolic syndrome risk factors such as hypercholesterolemia, hypertriglyceridemia, and hyperglycemia, but its efficacy in the management of body weight, body composition, appetite, and hypertension requires further investigation. © 2014 Elsevier Inc. All rights reserved

Dairy Whey Proteins and Obesity

Studies show that whey protein and its bioactive components can promote greater health benefits compared to other protein sources such as egg and casein. The aim of this chapter is to review the effects of whey protein on metabolic syndrome risk factors. Consumption of whey protein has been shown to improve glucose levels and insulin response, promote a reduction in blood pressure, improve vascular function, and improve the lipid profile. The collective view of the current scientific evidence is that the consumption of whey protein may have beneficial effects on some symptoms of metabolic syndrome, as well as reducing cardiovascular risk factors. © 2014 Elsevier Inc. All rights reserved

Dairy Products, Vitamin D, and Bone Health

Osteoporosis is a major public health problem affecting over 200 million people worldwide. Dairy foods such as milk, cheese, and yogurt provide a unique set of nutrients, such as calcium, protein, vitamin D (in fortified dairy), magnesium, and potassium, which are thought to be beneficial for bone health. There is strong evidence for a positive association between milk and areal bone mineral density (aBMD), and limited evidence for yogurt intake with BMD looks promising. However, data on cheese and cream is very limited. Vitamin D is involved in calcium homeostasis, suggesting that both adequate levels of calcium and vitamin D are needed to ensure optimal calcium absorption. Results from the Framingham Study demonstrated that a higher intake of dairy foods (milk, milk + yogurt, and milk + yogurt + cheese) was protective against bone loss among vitamin D supplement users but not among nonusers. This suggests that adequate vitamin D levels may provide bone-protective benefits with higher dairy intakes. Only few studies have examined the association of dairy food intake with novel measures of bone, derived using quantitative computed tomography (QCT) and high-resolution peripheral QCT (HR-pQCT). These studies show positive associations at the radius, tibia, and spine with high dairy intakes. Future studies of dairy products should focus on (1) novel measures of bone beyond aBMD and (2) specific dairy foods (3) and should consider vitamin D status