Suplementacion Con Suero De Leche Nutricion

Nutrition Journal

BioMed Central

Open Access

Research

A whey protein supplement decreases post-prandial glycemia
Brent L Petersen†2, Loren S Ward*†2, Eric D Bastian†2, Alexandra L Jenkins†1,
Janice Campbell†1 and Vladimir Vuksan†1
Address: 1Glycemic Index Laboratories Inc, Toronto, Ontario, Canada and 2Glanbia Research and Development Center, Twin Falls, ID, USA
Email: Brent LPetersen - bpetersen@glanbiausa.com; Loren S Ward* - lward@glanbiausa.com; Eric D Bastian - ebastian@glanbiausa.com;
Alexandra L Jenkins - alexandrajenkins@gilabs.com; Janice Campbell - jcampbell@gilabs.com; Vladimir Vuksan - vladimir.vuksan@utoronto.ca
* Corresponding author †Equal contributors

Published: 16 October 2009
Nutrition Journal 2009, 8:47

doi:10.1186/1475-2891-8-47

Received:11 May 2009
Accepted: 16 October 2009

This article is available from: http://www.nutritionj.com/content/8/1/47
© 2009 Petersen et al; licensee BioMed Central Ltd.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0),
which permits unrestricted use, distribution, and reproduction in any medium,provided the original work is properly cited.

Abstract
Background: Incidence of diabetes, obesity and insulin resistance are associated with high
glycemic load diets. Identifying food components that decrease post-prandial glycemia may be
beneficial for developing low glycemic foods and supplements. This study explores the glycemic
impact of adding escalating doses of a glycemic index loweringpeptide fraction (GILP) from whey
to a glucose drink.
Methods: Ten healthy subjects (3M, 7F, 44.4 ± 9.3 years, BMI 33.6 ± 4.8 kg/m2) participated in an
acute randomised controlled study. Zero, 5, 10 and 20 g of protein from GILP were added to a 50
g glucose drink. The control (0 g of GILP) meal was repeated 2 times. Capillary blood samples were
taken fasting (0 min) and at 15, 30, 45, 60, 90and 120 minutes after the start of the meal and
analyzed for blood glucose concentration.
Results: Increasing doses of GILP decreased the incremental areas under the curve in a dose
dependant manner (Pearson's r = 0.48, p = 0.002). The incremental areas (iAUC) under the glucose
curve for the 0, 5, 10, and 20 g of protein from GILP were 231 ± 23, 212 ± 23, 196 ± 23, and 138
± 13 mmol.min/Lrespectively. The iAUC of the 20 g GILP was significantly different from control,
5 g GILP and 10 g GILP (p < 0.001). Average reduction in the glucose iAUC was 4.6 ± 1.4 mmol.min/
L per gram of ingested GILP.
Conclusion: Addition of GILP to a oral glucose bolus reduces blood glucose iAUC in a dose
dependent manner and averages 4.6 ± 1.4 mmol.min/L per gram of GILP. These data are consistent
withprevious research on the effect of protein on the glycemic response of a meal.

Background
The rate of glucose absorption and the duration of elevated blood glucose levels induce many hormonal and
metabolic changes that may affect health or disease
parameters. Low glycemic index (GI) diets may help in
weight maintenance and weight loss [1] in addition to
being protective against chronicdisease such as diabetes

[2], heart disease [3,4] and certain cancers [5,6]. Interest
in identifying low GI foods and the food factors responsible for the low GI of foods has therefore increased. Several
food factors have been identified that influence in vivo
absorption and therefore potentially the GI of a food or
meal. Some of these factors include: the food matrix, cell
wall and starchstructure (i.e. ripening), amylose to amy-

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lopectin ratio, protein-starch interaction, processing and
dietary fibre [7].

blood glucose responses and whether this lowering happens in a dose responsive manner.

More recently, interest has focused on the...