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Review
. 2013 Jul 1;4(4):418-38.
doi: 10.3945/an.113.003723.

Effect of Dairy Proteins on Appetite, Energy Expenditure, Body Weight, and Composition: A Review of the Evidence From Controlled Clinical Trials

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Free PMC article
Review

Effect of Dairy Proteins on Appetite, Energy Expenditure, Body Weight, and Composition: A Review of the Evidence From Controlled Clinical Trials

Line Q Bendtsen et al. Adv Nutr. .
Free PMC article

Abstract

Evidence supports that a high proportion of calories from protein increases weight loss and prevents weight (re)gain. Proteins are known to induce satiety, increase secretion of gastrointestinal hormones, and increase diet-induced thermogenesis, but less is known about whether various types of proteins exert different metabolic effects. In the Western world, dairy protein, which consists of 80% casein and 20% whey, is a large contributor to our daily protein intake. Casein and whey differ in absorption and digestion rates, with casein being a "slow" protein and whey being a "fast" protein. In addition, they differ in amino acid composition. This review examines whether casein, whey, and other protein sources exert different metabolic effects and targets to clarify the underlying mechanisms. Data indicate that whey is more satiating in the short term, whereas casein is more satiating in the long term. In addition, some studies indicate that whey stimulates the secretion of the incretin hormones glucagon-like peptide-1 and glucose-dependent insulinotropic polypeptide more than other proteins. However, for the satiety (cholecystokinin and peptide YY) and hunger-stimulating (ghrelin) hormones, no clear evidence exists that 1 protein source has a greater stimulating effect compared with others. Likewise, no clear evidence exists that 1 protein source results in higher diet-induced thermogenesis and promotes more beneficial changes in body weight and composition compared with other protein sources. However, data indicate that amino acid composition, rate of absorption, and protein/food texture may be important factors for protein-stimulated metabolic effects.

Conflict of interest statement

Author disclosures: A. Astrup, currently a member of advisory board of Global Dairy Platform, USA; in the past 5 y, he has received research funding from Arla Foods A/S and the Danish Dairy Association and from international dairy interests contributing to a collaborative grant coordinated by Global Dairy Platform. J.K. Lorenzen, N.T. Bendsen, L.Q. Bendtsen: are part of the research group under A. Astrup. C. Rasmussen, no conflicts of interest.

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