Download Benefits of a High Quality Protein Diet

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