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|dc.identifier.citation||Journal of Nutrition, 2004; 134(6):1454-1458||en|
|dc.description||© 2004 The American Society for Nutritional Sciences||en|
|dc.description.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.||en|
|dc.description.statementofresponsibility||Damien P. Belobrajdic, Graeme H. McIntosh, and Julie A. Owens||en|
|dc.publisher||Amer Inst Nutrition||en|
|dc.subject||Whey protein; red meat; protein density; weight gain; insulin sensitivity||en|
|dc.title||A high-whey-protein diet reduces body weight gain and alters insulin sensitivity relative to red meat in Wistar rats||en|
|pubs.library.collection||Molecular and Biomedical Science publications||en|
|dc.identifier.orcid||Owens, J. [0000-0002-7498-1353]||en|
|Appears in Collections:||Molecular and Biomedical Science publications|
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