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Benefits of a High Quality Protein Diet Obesity is a major public health concern, often associated with other diet-related diseases, such as cardiovascular disease and metabolic syndrome. Since weight gain typically involves increased fat mass and a loss of lean body mass, effective weight loss strategies should consider both of these factors. The following is a combined summary of technical presentations given by Dr. Douglas Paddon-Jones, Dr. Lloyd Metzger, and Dr. MaryAnne Drake at the ASEAN Food Conference September 2013 in Singapore. Benefits of a Higher Protein Diet A practical weight loss strategy incorporates a controlled overall energy intake, and increased intake of high quality protein, at the expense of simple carbohydrates. Moderately elevated intake of dietary protein has been shown to have the following effects: • Increased satiety • Dietary protein has been shown to be more effective at increasing satiety than carbohydrates or fat, which may facilitate a reduction in caloric consumption at subsequent meals and snacks. • Increased thermogenesis • Higher-protein diets are associated with increased production of body heat produced by your body 2 – 3 hours after a meal, which increases energy expenditure as well as improve metabolic profile. • Improved body composition • Higher-protein diets stimulate muscle protein synthesis (MPS), favoring retention and growth of muscle mass, while also contributing to reduction in fat mass. • Improved dyslipidemia • Higher-protein diets are associated with improved blood cholesterol and lipid levels. Figure 1A. Typical western eating pattern Optimal Dietary Protein Optimal dietary protein intake is a combined function of protein quality, quantity, and frequency of consumption. 1. Protein quality • Amino acid profile of protein source should be considered. • For MPS, leucine plays a key metabolic role – serves as signal that the meal contains adequate dietary protein to build more muscle proteins. Leucine is an indicator of diet quality. 2. Protein quantity • Quantity of dietary protein per meal is more important than total dietary protein per day. • Optimal protein intake per meal to initiate MPS is 25-30 g. (~2.5g leucine/meal) • Excess protein per meal is less likely to be used for muscle growth or repair and may simply contribute to excess calories. 3. Frequency of consumption • An even distribution of dietary protein throughout the day is recommended. This will provide a dietary framework that optimally stimulates MPS multiple times each day. Typical Western diets have a skewed dietary protein distribution. (Figure 1A). Even distribution of protein (Figure 1 B) has the following impacts: • Increased muscle growth and repair • Improved blood glucose control • Improved satiety Figure 1B. Even protein distribution Clinical Populations: Dietary Protein and Prevention of Muscle Loss Formulating with Whey Protein Isolate Muscle loss is experienced during times of malnutrition, inactivity (bed rest patients), illness, and as part of aging. All proteins vary in their amino acid profile, and are therefore not nutritionally created equal. The amino acid leucine ultimately determines the amount of protein required per meal. • Compared to healthy young individuals, elderly experience considerably more muscle loss, in a much shorter period of time (Figure 2). BiPRO, whey protein isolate, contains the highest leucine concentration per 100 grams of protein (Table 1). Thus, BiPRO can be used in lowest amounts for optimal health benefits with the least calories. • There are 3 factors that play an important role in muscle protein synthesis: hormones, exercise, and diet. For bed rest patients, exercise is not an option thus dietary protein is the key. Dietary protein combats inactivity-induced muscle loss, by increasing muscle protein synthesis. • Elderly inpatients typically do not consume enough protein, despite being presented with adequate quantities. • High quality dietary protein source and formulation should be emphasized to ensure consumption of adequate nutrients. High quality dietary protein sources allow the total amount of protein to be reduced. Leucine Content of Food Protein Source Leucine BiPRO Whey Protein Isolate 13.1% Milk Protein 10% Egg Protein 8.5% Muscle Protein 8% Soy Protein Isolate 8% Wheat Protein 7% Table 1. Leucine content of food Functional Benefits of Whey Protein Isolate In addition to its nutritional superiority, whey protein isolate has the following functional characteristics: • Easily dispersible and soluble over a wide pH range • Forms foams, emulsions and thermally induced gels (e.g. yogurt) • Clean flavor • Prevents moisture loss, improves yield and provides emulsion stability in protein bar and meat applications • Heat stability in clear beverage applications • Superior functionality in gluten-free products (e.g. cookies, pizza crust) Figure 2. Muscle loss in hospitalized elders Importance of Clean Flavored Protein Ingredients Flavor of protein ingredients must be considered when formulating food and beverage products. Off flavor protein ingredients impart off flavor in the final products. Consumer analysis shows that whey proteins with the least flavor make preferred beverages. BiPRO, whey protein isolate produced via ionexchange technology, has long been considered one of the cleanest flavored whey protein isolates on the market (more information can be found in Davisco’s Flavor technical bulletin). REFERENCES Layman D. J Nutr, 2005. Symons et al. AJCN, 2007. Symons et al. JADA, 2009 Mamerow et al. 2012 Paddon-Jones et al. 2004 Kortebein et al. 2007 Paddon-Jones, Pilot Data Ferrando & Paddon-Jones et al. 2009 Carunchia Whetstine et al., 2005 Russell et al., 2006 Drake, 2006 Wright et al., 2006 Russell et al., 2006 Drake et al., 2008 Childs et al., 2007 Wright et al., 2008 Whey protein flavors in food products are influenced by: • Cheese-making process • Whey processing technology (filtration vs. ionexchange) and storage • End user processing (e.g. heat, acidification) For more information contact us at [email protected]. Dr. Douglas Paddon-Jones Dr. Lloyd Metzger Dr. MaryAnne Drake