Advanced

High-energy breakfast based on whey protein reduces body weight, postprandial glycemia and HbA1C in Type 2 diabetes

Jakubowicz, Daniela; Wainstein, Julio; Landau, Zohar; Ahren, Bo LU ; Barnea, Maayan; Bar-Dayan, Yosefa and Froy, Oren (2017) In Journal of Nutritional Biochemistry 49. p.1-7
Abstract

Acute studies show that addition of whey protein at breakfast has a glucose-lowering effect through increased incretin and insulin secretion. However, whether this is a long-term effect in Type 2 diabetes is unknown. Fifty-six Type 2 diabetes participants aged 58.9±4.5 years, BMI 32.1±0.9 kg/m2 and HbA1C 7.8±0.1% (61.6±0.79 mmol/mol) were randomized to one of 3 isocaloric diets with similar lunch and dinner, but different breakfast: 1) 42 g total protein, 28 g whey (WBdiet, n=19); 2) 42 g various protein sources (PBdiet, n=19); or 3) high-carbohydrate breakfast, 17 g protein from various sources (CBdiet, n=18). Body weight and HbA1C were examined after 12 weeks. All participants underwent three all-day... (More)

Acute studies show that addition of whey protein at breakfast has a glucose-lowering effect through increased incretin and insulin secretion. However, whether this is a long-term effect in Type 2 diabetes is unknown. Fifty-six Type 2 diabetes participants aged 58.9±4.5 years, BMI 32.1±0.9 kg/m2 and HbA1C 7.8±0.1% (61.6±0.79 mmol/mol) were randomized to one of 3 isocaloric diets with similar lunch and dinner, but different breakfast: 1) 42 g total protein, 28 g whey (WBdiet, n=19); 2) 42 g various protein sources (PBdiet, n=19); or 3) high-carbohydrate breakfast, 17 g protein from various sources (CBdiet, n=18). Body weight and HbA1C were examined after 12 weeks. All participants underwent three all-day meal challenges for postprandial glycemia, insulin, C-peptide, intact glucagon-like peptide 1 (iGLP-1), ghrelin and hunger and satiety scores. Overall postprandial AUCglucose was reduced by 12% in PBdiet and by 19% in WBdiet, compared with CBdiet (P<.0001). Compared with PBdiet and CBdiet, WBdiet led to a greater postprandial overall AUC for insulin, C-peptide, iGLP-1 and satiety scores, while postprandial overall AUC for ghrelin and hunger scores were reduced (P<.0001). After 12 weeks, HbA1C was reduced after WBdiet by 0.89±0.05% (11.5±0.6 mmol/mol), after PBdiet by 0.6±0.04% (7.1±0.31 mmol/mol) and after CBdiet by 0.36±0.04% (2.9±0.31 mmol/mol) (P<.0001). Furthermore, the participants on WBdiet lost 7.6±0.3 kg, PBdiet 6.1±0.3 kg and CBdiet 3.5±0.3 kg (P<.0001). Whey protein-based breakfast is an important adjuvant in the management of Type 2 diabetes.

(Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Breakfast, Diabetes, Protein, Weight, Whey
in
Journal of Nutritional Biochemistry
volume
49
pages
7 pages
publisher
Elsevier
external identifiers
  • scopus:85028370669
  • wos:000414621000001
ISSN
0955-2863
DOI
10.1016/j.jnutbio.2017.07.005
language
English
LU publication?
yes
id
5b686a5b-8464-4b1e-bf94-16b2fe20a7c3
date added to LUP
2017-10-02 15:17:57
date last changed
2018-01-16 13:20:17
@article{5b686a5b-8464-4b1e-bf94-16b2fe20a7c3,
  abstract     = {<p>Acute studies show that addition of whey protein at breakfast has a glucose-lowering effect through increased incretin and insulin secretion. However, whether this is a long-term effect in Type 2 diabetes is unknown. Fifty-six Type 2 diabetes participants aged 58.9±4.5 years, BMI 32.1±0.9 kg/m<sup>2</sup> and HbA<sub>1C</sub> 7.8±0.1% (61.6±0.79 mmol/mol) were randomized to one of 3 isocaloric diets with similar lunch and dinner, but different breakfast: 1) 42 g total protein, 28 g whey (WBdiet, n=19); 2) 42 g various protein sources (PBdiet, n=19); or 3) high-carbohydrate breakfast, 17 g protein from various sources (CBdiet, n=18). Body weight and HbA<sub>1C</sub> were examined after 12 weeks. All participants underwent three all-day meal challenges for postprandial glycemia, insulin, C-peptide, intact glucagon-like peptide 1 (iGLP-1), ghrelin and hunger and satiety scores. Overall postprandial AUC<sub>glucose</sub> was reduced by 12% in PBdiet and by 19% in WBdiet, compared with CBdiet (P&lt;.0001). Compared with PBdiet and CBdiet, WBdiet led to a greater postprandial overall AUC for insulin, C-peptide, iGLP-1 and satiety scores, while postprandial overall AUC for ghrelin and hunger scores were reduced (P&lt;.0001). After 12 weeks, HbA<sub>1C</sub> was reduced after WBdiet by 0.89±0.05% (11.5±0.6 mmol/mol), after PBdiet by 0.6±0.04% (7.1±0.31 mmol/mol) and after CBdiet by 0.36±0.04% (2.9±0.31 mmol/mol) (P&lt;.0001). Furthermore, the participants on WBdiet lost 7.6±0.3 kg, PBdiet 6.1±0.3 kg and CBdiet 3.5±0.3 kg (P&lt;.0001). Whey protein-based breakfast is an important adjuvant in the management of Type 2 diabetes.</p>},
  author       = {Jakubowicz, Daniela and Wainstein, Julio and Landau, Zohar and Ahren, Bo and Barnea, Maayan and Bar-Dayan, Yosefa and Froy, Oren},
  issn         = {0955-2863},
  keyword      = {Breakfast,Diabetes,Protein,Weight,Whey},
  language     = {eng},
  month        = {11},
  pages        = {1--7},
  publisher    = {Elsevier},
  series       = {Journal of Nutritional Biochemistry},
  title        = {High-energy breakfast based on whey protein reduces body weight, postprandial glycemia and HbA<sub>1C</sub> in Type 2 diabetes},
  url          = {http://dx.doi.org/10.1016/j.jnutbio.2017.07.005},
  volume       = {49},
  year         = {2017},
}