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E. D. Bastian and J. CAUSEY. Research & Development, Glanbia Nutritionals, Inc., 1572 E. Hwy. 26, Richfield, ID 83349 Increasing the ratio of protein to carbohydrate for the purposes of increasing weight loss has been a controversial topic generally fueled by the Atkins and related diets. An emerging concept is that diets with higher protein/carbohydrate result in a higher loss of fat to lean body mass than lower protein diets. One of the highest quality proteins available, whey protein, contains glycomacropeptide (GMP), a casein derived peptide that is released into whey during cheese manufacture. This glycopeptide is a multifunctional, bioactive peptide that, when ingested, increases secrection of cholecystokinin, a hormone-like compound that slows gastric emptying, increases pancreatic secretion and apparently signals satiety. Though proteins in general are thought to improve satiety and play a role in weight loss and control, whey proteins containing GMP could cause an even greater feeling of satiety. Whey proteins are also precursors to peptides that have angiotensin converting enzyme (ACE) inhibitory activity. Though this is still an early concept, there are some data suggesting that adipocytes contain an angiotension system and that the presence of angiotensin II upregulates expression of fat deposition enzymes in the adipocyte. Inhibition of ACE with appropriate whey peptides could impact fat metabolism in the body.
Session 70, A role of dairy foods in weight management
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