Department of Human Nutrition, Centre for Advanced Food Studies, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark.
Eur J Clin Nutr. 2012 May;66(5):622-7. doi: 10.1038/ejcn.2011.221. Epub 2012 Jan 25.
BACKGROUND/OBJECTIVES: There is increasing evidence to support that a high-protein diet may promote weight loss and prevent weight (re)gain better than a low-protein diet, and that the effect is due to higher diet-induced thermogenesis (DIT) and increased satiety. However, data on the effect of different types of protein are limited. In the present study we compare the effect of whey, casein and milk on DIT and satiety.
SUBJECTS/METHODS: Seventeen slightly overweight (29 ± 4 kg/m(2)) male subjects completed the study. The study had a randomized, crossover design, where the effect on 4 h postprandial energy expenditure (EE), substrate oxidation and subjective appetite sensation of three isocaloric test meals containing either a whey drink, a casein drink or skim milk was examined. Energy intake (EI) at a subsequent ad libitum lunch was also measured.
There was no significant effect on subjective appetite sensation, but EI at lunch was lower after the milk test meal than after the casein (9%; P=0.0260) and the whey (9%; P=0.0258) test meals. Postprandial lipid oxidation was significantly higher after the casein test meal compared with the whey test meal (P=0.0147) when adjusted for baseline values. There was no significant difference in effect on EE, protein oxidation or carbohydrate oxidation.
Milk reduced subsequent EI more than isocaloric drinks containing only whey or casein. A small but significant increase in lipid oxidation was seen after casein compared with whey.
背景/目的：越来越多的证据表明高蛋白饮食可能比低蛋白饮食更能促进体重减轻和防止体重（反弹）增加，其效果归因于更高的饮食诱导产热（DIT）和增加饱腹感。然而，关于不同类型蛋白质的效果的数据有限。在本研究中，我们比较了乳清、酪蛋白和牛奶对 DIT 和饱腹感的影响。
受试者/方法：17 名轻度超重（29 ± 4 kg/m²）的男性受试者完成了这项研究。该研究采用随机交叉设计，检查了三种等热量测试餐（含乳清饮料、酪蛋白饮料或脱脂牛奶）对餐后 4 小时能量消耗（EE）、底物氧化和主观食欲感觉的影响。随后还测量了自由进食午餐时的能量摄入（EI）。
主观食欲感觉没有显著影响，但与酪蛋白（9%；P=0.0260）和乳清（9%；P=0.0258）测试餐相比，牛奶测试餐后的午餐 EI 较低。在调整基线值后，与乳清测试餐相比，酪蛋白测试餐后的餐后脂质氧化显著增加（P=0.0147）。EE、蛋白质氧化或碳水化合物氧化的效果无显著差异。
与仅含乳清或酪蛋白的等热量饮料相比，牛奶可减少随后的 EI。与乳清相比，酪蛋白可引起少量但显著增加的脂质氧化。
