The effect of whey protein on insulin and glucose responses in recreationally active males
type: CreativeWork
description: The objective of the study was to analyze the insulinotropic and glycemic responses of hydrolyzed whey protein concentrate (WPH) in comparison to its intact form, whey protein concentrate (WPC), and carbohydrate control (CHO) in recreationally active young men over a 3-hr postprandial period. Thirteen subjects aged 23±2.3y (mean±SEM) participated in a single-blind, randomized, crossover design study. Blood was analyzed for both rate of insulin and glucose responses as well as calculated area under the curve (AUC) values to compare differences between trials. WPH and WPC glycemic responses did not significantly differ from each other, but did differ from CHO (p<0.05). While peak insulin values were greatest following CHO ingestion (34.24±μIU/mL) (p<0.05), ingestion of WPH resulted in a greater peak insulin response (23.05±μIU/mL) 10 minutes sooner than WPC’s peak value (21.25±μIU/mL) (p=0.146), however, the difference was not statistically significant. In conclusion, WPH may increasingly augment muscle protein synthesis compared to WPC.
abstract: The objective of the study was to analyze the insulinotropic and glycemic responses of hydrolyzed whey protein concentrate (WPH) in comparison to its intact form, whey protein concentrate (WPC), and carbohydrate control (CHO) in recreationally active young men over a 3-hr postprandial period. Thirteen subjects aged 23±2.3y (mean±SEM) participated in a single-blind, randomized, crossover design study. Blood was analyzed for both rate of insulin and glucose responses as well as calculated area under the curve (AUC) values to compare differences between trials. WPH and WPC glycemic responses did not significantly differ from each other, but did differ from CHO (p<0.05). While peak insulin values were greatest following CHO ingestion (34.24±μIU/mL) (p<0.05), ingestion of WPH resulted in a greater peak insulin response (23.05±μIU/mL) 10 minutes sooner than WPC’s peak value (21.25±μIU/mL) (p=0.146), however, the difference was not statistically significant. In conclusion, WPH may increasingly augment muscle protein synthesis compared to WPC.
author: Hoover, Thomas H.
language: en_US
keywords: Nutrition, Health and environmental sciences, Ergogenic aid, Glucose, Incretins, Insulin, Protein hydrolysate, Thermic effect of food
date published: 8/30/2017
date modified: 2026-07-24T05:04:55Z
provider: Texas Woman's University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Texas Woman's University

PropertyValue
property ID: Handle
value: http://hdl.handle.net/11274/9371