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Cited by 148Muscle metabolism and nutritionDiet, Metabolism, and DiseaseRegulation of Appetite and Obesity

A High-Whey-Protein Diet Reduces Body Weight Gain and Alters Insulin Sensitivity Relative to Red Meat in Wistar Rats

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Belobrajdic, Damien P., McIntosh, Graeme H., Owens, Julie A.·2004·The Journal of Nutrition
DOI 10.1093/jn/134.6.1454
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Abstract

A high-protein diet can reduce body weight and increase insulin sensitivity, but whether the type of dietary protein affects these outcomes is unknown. We hypothesized that feeding insulin-resistant rats a high-protein diet (32%) containing whey protein concentrate (WPC) would reduce body weight and tissue lipid levels and increase insulin sensitivity more than a diet containing red meat (RM). Rats were fed a high-fat diet (300 g fat/kg diet) for 9 wk, then switched to a diet containing either 80 or 320 g protein/kg diet, provided by either WPC or RM, for 6 wk (n = 8). The rats were then killed after overnight food deprivation. High dietary protein reduced energy intake (P < 0.001) and visceral (P < 0.001), subcutaneous (P < 0.001), and carcass fat (P < 0.05). Increasing the dietary density of WPC, but not of RM, reduced body weight gain by 4% (P < 0.001). Dietary WPC also reduced plasma insulin concentration by 40% (P < 0.05) and increased insulin sensitivity, compared to RM (P < 0.05). These findings support the conclusions that a high-protein diet reduces energy intake and adiposity and that whey protein is more effective than red meat in reducing body weight gain and increasing insulin sensitivity.

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  • Whey protein has been associated with reductions in body weight and increased insulin sensitivity, and is frequently a major component of the athlete diet, particularly in strength and power sports.

    “whey protein has been associated with reductions in body weight and increased insulin sensitivity in the past, and is frequently a major component of the athlete diet, particularly in strength and power sports [186, 187].”

    From The athletic gut microbiota (2020) · cites this paper as [186]

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Authors
Belobrajdic, D. P., McIntosh, G. H., & Owens, J. A.
Affiliations
  • Health Sciences and Nutrition (AU)
  • The University of Adelaide (AU)
Corresponding author
McIntosh, Graeme H.
ORCID
Venue
The Journal of Nutrition
Publisher
Elsevier BV
Published
2004-06
Volume
134
Issue
6
Pages
1454-1458
ISSN
0022-3166 (ISSN-L)
DOI
10.1093/jn/134.6.1454
OpenAlex
W2160888064
Cited by
148
References
30
Citations by year
2026: 3 · 2025: 1 · 2024: 3 · 2023: 4 · 2022: 4 · 2021: 6 · 2020: 10 · 2019: 7 · 2018: 5 · 2017: 8 · 2016: 11 · 2015: 4 · 2014: 15 · 2013: 12 · 2012: 8
FWCI
2.55
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
  • Own your potential (DEAKIN) (submittedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Muscle metabolism and nutrition
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
  • Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
Keywords
whey protein concentrate, red meat, high-protein diet, insulin sensitivity, weight gain, energy intake, adiposity, visceral fat, subcutaneous adipose tissue, plasma insulin, high-fat diet, insulin resistance
MeSH terms
Whey Proteins, Animals, Body Composition, Energy Intake, Diet, Hormones, Insulin, Insulin Resistance, Male, Meat, Milk Proteins, Weight Gain, Rats, Wistar, Lipid Metabolism, Rats

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