None listed
Conditions
Brief summary
Dairy components, especially whey protein, have been shown to help with glucose regulation after eating by enhancing insulin secretion, thereby preventing hyperglycaemia. Hydrolysing intact whey protein breaking down the "intact" protein into smaller peptide chains, some of which have bioactive effects, and have been hypothesised to further promote glucose regulation by lowering glucose excursion after a meal. Moreover, breaking down the "intact" protein can also make the whey protein more digestible and easily absorbed by the gut. However, the beneficial effect of hydrolysed whey protein on other aspects of postprandial metabolism has not been studied in detail. One novel component of this study is to assess the effect of hydrolysed whey protein on increasing energy expenditure after a meal, also referred to as diet-induced thermogenesis (DIT). Increasing protein intake has long been known to increase DIT. The higher DIT may potentially increase fat oxidation, therefore beneficial for the prevention of weight gain. We are interested to find out whether the more easily absorbed hydrolysed whey protein can further increase energy expenditure. Further, the widespread consumption of proinflammatory higher carbohydrate and higher fat food predisposes people to weight gain and poor metabolic health. Additionally, the 'leakiness' within the gut may cause gut-derived endotoxin, bacterial lipopolysaccharide (LPS) to diffuse into the systemic circulation, triggering an inflammatory response, which is also commonly seen in people with type-2 diabetes. Based on the current understanding from in vitro and in silico studies, whey protein and hydrolysed whey protein have potent antioxidant activity, which may potentially help with alleviating inflammation after eating. This study addresses these gaps and set out to test the efficacy of hydrolysed whey protein in helping to promote glucose regulation and increase energy expenditure, and to help maintain gut barrier function and lower inflammation after a meal.
Interventions
Arm 1: Hydrolysed whey protein (~300mL and 25g protein)
Arm 2: Intact whey protein (~300mL and 25g protein)
This study is an acute cross-over trial lasting 6 hours for each study visit. There will be 3 Study Visits in total (including the Control arm), each Study Visit is at least 2 days apart.
The evening before Study Visit, participants will be required to consume a standardised meal at home between 7 - 8 pm. The standardised meal may be given as either pies or mac & cheese, both are higher
Arm 1: Hydrolysed whey protein (~300mL and 25g protein) Arm 2: Intact whey protein (~300mL and 25g protein) This study is an acute cross-over trial lasting 6 hours for each study visit. There will be 3 Study Visits in total (including the Control arm), each Study Visit is at least 2 days apart. The evening before Study Visit, participants will be required to consume a standardised meal at home between 7 - 8 pm. The standardised meal may be given as either pies or mac & cheese, both are higher in fat content. Participants are not allowed to eat any other foods or beverages (except water) since 7 pm until the Study Visit on the following day. Adherence to the consumption of standardised evening meals overnight fasting will be based on self-report prior to any clinical procedures during the Study Visit day. At each Study Visit, participants will arrive at the Human Nutrition Unit, University of Auckland in the morning, after an overnight fast. Participants will receive one of the test beverages (hydrolysed whey protein, intact whey protein, or water control) which they must consume in full within 5 - 10 minutes, under the supervision of research staff. 30 minutes later, participants will receive a standardised higher carbohydrate and higher fat breakfast pastry meal which they must consume in full within 10 minutes, under the supervision of research staff. 3.5 hours after the breakfast pastry meal, participants will be presented with a pasta and tomato meat sauce lunch meal in a dining room whereby they will be advised to eat freely until comfortably full. Participants will be required to remain seated in the dining room for 30 minutes until the lunch session is complete.
Sponsors
University of Auckland Research Office
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used) (Subject)
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
• Male and female • Age between 18 and 60 years • Body mass index (BMI) between 18-25 kg/m2 • Normal fasting plasma glucose (less than or equal to 5.5 mmol/L) • Otherwise Healthy, according to self-report
Exclusion criteria
• Fasting plasma glucose >5.6 mmol/L, or known Type 1 or type 2 diabetes mellitus • Medications controlling glycaemia • Current or history of significant disease including cardiovascular disease; pancreatic disease, or other digestive diseases including inflammatory bowel syndrome/disease, ulcerative colitis, Crohn's disease; cancer; plus associated medications including steroids and atypical antipsychotics • Recent body weight loss/gain > 10 % within previous 3 months or taking part in an active diet program; or current medications for weight loss; or intending to alter physical activity during study period. • Previous bariatric surgery • Current illness (including gastrointestinal or eating disorders) • Taking any medication which might impact metabolic rate during the last 3 months • Smoker or vaper, current or in previous 6 months • Recreational drug user, current or in previous 6 months • Pregnant or breastfeeding women, current or in previous 6 months • Blood donation within previous 3 months • Dislike or unwilling to consume test products, or hypersensitivities or allergies to these foods • Unwilling/unable to comply with study protocol • Participation in other clinical intervention studies, current or in previous 6 months • Low iron status • Considered unsuitable to participate by the PI
Outcome results
None listed