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Nutrient Metabolism

A High-Whey-Protein Diet Reduces Body Weight Gain and Alters Insulin Sensitivity Relative to Red Meat in Wistar Rats^1,2

Damien P. Belobrajdic^*,, Graeme H. McIntosh^*,,3 and Julie A. Owens^*

^* Discipline of Physiology, School of Molecular and Biomedical Science, University of Adelaide, Adelaide, SA, 5000, Australia; and Commonwealth Scientific and Industrial Research Organization Health Sciences and Nutrition, Adelaide, SA, 5000, Australia

³To whom correspondence should be addressed. E-mail: mcintoshs{at}iprimus.com.au.

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.

KEY WORDS: • whey protein • red meat • protein density • weight gain • insulin sensitivity

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