0506 Effect of milk protein intake and casein: Whey ratio in breakfast meals on postprandial glucose, satiety ratings and subsequent meal intake

Abstract

Novel satiating dairy-based breakfast products have potential to reduce the risk of developing and improve management of type 2 diabetes and obesity. Whey and casein proteins may induce different physiological effects on blood glucose, induction of satiation and satiety. Whey proteins have been associated with acute satiation, compared with the prolonged feelings of satiety from casein. The purpose of this work is to investigate the impact of breakfast meal milk casein:whey ratio and protein concentration on postprandial blood glucose, appetite ratings, and subsequent food intake. In a randomized, controlled, double-blinded study, healthy young adults (n = 32, 16 m/f, 23.4 ± 3.1 y, BMI 22.2 ± 2.5 kg/m2) consumed milk (250ml) with normal (80:20) or modified (40:60) casein:whey protein ratio at normal (3.1%) or high (9.3%) protein concentration, or water (control), along with 2 servings of breakfast cereal. Following an overnight fast and up to 120 min following the breakfast meal, participants had their plasma glucose concentrations determined from finger-prick samples, completed a series of scale ratings to assess satiety and consumed a weighed ad libitumpizza lunch. Repeated measures ANOVA followed by Tukey-Kramer's post hoc testing was performed. Incremental area under the curve (AUC) glucose values showed significant attenuations in postprandial plasma glucose concentration for all milk treatments, relative to control (P < 0.05). Also, the high protein treatments (9.3%) had significantly attenuated glucose concentrations compared with those with lower protein (3.1%). However, there was no effect of casein:whey protein ratio on blood glucose. Treatments were not associated with differences in total area under the curve for individual scale ratings of Hunger, Desire to Eat, Fullness, and Prospective Consumption. Nor were differences observed in mean appetite score (P = 0.86) or subsequent lunch intake (P = 0.06). Therefore, since consumption of high protein milk treatments with breakfast cereal was associated with the lowest plasma postprandial glucose concentration, new high-protein dairy breakfast products should be considered for product development.