Whey Protein Results in Higher Fat Oxidation and Lower Appetite Than Egg Albumin
New research further extends the benefits of whey protein for decreasing body fat. Researchers reported in the journal Obesity that whey protein could increase fat oxidation and reduce appetite more than egg protein. Researchers fed rats three types of protein for a 10-week study: a control diet, a high-protein whey protein diet, or a high-protein albumin diet (egg protein). Food intake, bodyweight, body fat, respiratory quotient (RQ), glucagon-like peptide-1 (GLP-1), and other hormones were measured during and/or at the end of the study.
At the conclusion of the study, body fat and bodyweight gain was lower in rats fed whey protein and egg albumin, compared to the control diet, which is no surprise. Interestingly, the cumulative food intake measured over the 10-week study was lower in the whey protein group, compared to the control and egg albumin groups. More importantly, the rats fed whey protein had higher fat oxidation than rats fed egg albumin protein.
In conclusion, although dietary whey and egg protein each decrease body fat accumulation and bodyweight gain, the mechanisms involved appear to be different. The rats fed the high-protein whey diet showed decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
New research further extends the benefits of whey protein for decreasing body fat. Researchers reported in the journal Obesity that whey protein could increase fat oxidation and reduce appetite more than egg protein. Researchers fed rats three types of protein for a 10-week study: a control diet, a high-protein whey protein diet, or a high-protein albumin diet (egg protein). Food intake, bodyweight, body fat, respiratory quotient (RQ), glucagon-like peptide-1 (GLP-1), and other hormones were measured during and/or at the end of the study.
At the conclusion of the study, body fat and bodyweight gain was lower in rats fed whey protein and egg albumin, compared to the control diet, which is no surprise. Interestingly, the cumulative food intake measured over the 10-week study was lower in the whey protein group, compared to the control and egg albumin groups. More importantly, the rats fed whey protein had higher fat oxidation than rats fed egg albumin protein.
In conclusion, although dietary whey and egg protein each decrease body fat accumulation and bodyweight gain, the mechanisms involved appear to be different. The rats fed the high-protein whey diet showed decreased food intake and increased fat oxidation, which may contribute to the effects of whey protein on body fat.
