Objectives: This pilot study aimed to assess postprandial blood glucose responses to interventions with WP, egg protein, and meat protein, compared to an isocaloric glucose bolus.
Methods: Ethical approval for this within-subject study design was obtained from the institutional ethics board. Four recreational athletes were recruited, each provided informed consent for five-hour testing per study intervention at the NutritionLab. A total of four interventions were conducted: WP, egg protein, meat protein and an isocaloric glucose bolus. Fasting blood glucose, as well as postprandial blood glucose levels at one hour (t1), two hours (t2), and three hours (t3), were measured for each intervention. Additionally, fat mass, fat-free mass, total body water, height, weight, and age were recorded as background descriptive variables. Statistical analysis of blood glucose levels was conducted using one-way ANOVA. Additional exploratory correlations were performed. An alpha level of 0.05 was considered significant.
Results: Our pilot study indicated significant differences in blood glucose responses among the interventions. Meat protein elicited no response (most stable), and WP and egg protein elicited more stable responses on blood glucose levels in comparison to glucose bolus. Pearson correlations indicated a strong positive relationship between blood glucose levels at t2 and t3 for the WP intervention, suggesting a sustained effect. As a pilot study, our findings were limited in not assessing insulin response.
Conclusion: Our pilot study suggests that animal protein, in general, may help stabilize postprandial blood glucose levels compared to glucose. Further comprehensive investigations are warranted.
" /> Introduction: Whey protein (WP) is commonly used by recreational athletes. WP may influence postprandial blood glucose levels by slowing gastric emptying and stimulating insulin secretion. However, both effects require further investigation.Objectives: This pilot study aimed to assess postprandial blood glucose responses to interventions with WP, egg protein, and meat protein, compared to an isocaloric glucose bolus.
Methods: Ethical approval for this within-subject study design was obtained from the institutional ethics board. Four recreational athletes were recruited, each provided informed consent for five-hour testing per study intervention at the NutritionLab. A total of four interventions were conducted: WP, egg protein, meat protein and an isocaloric glucose bolus. Fasting blood glucose, as well as postprandial blood glucose levels at one hour (t1), two hours (t2), and three hours (t3), were measured for each intervention. Additionally, fat mass, fat-free mass, total body water, height, weight, and age were recorded as background descriptive variables. Statistical analysis of blood glucose levels was conducted using one-way ANOVA. Additional exploratory correlations were performed. An alpha level of 0.05 was considered significant.
Results: Our pilot study indicated significant differences in blood glucose responses among the interventions. Meat protein elicited no response (most stable), and WP and egg protein elicited more stable responses on blood glucose levels in comparison to glucose bolus. Pearson correlations indicated a strong positive relationship between blood glucose levels at t2 and t3 for the WP intervention, suggesting a sustained effect. As a pilot study, our findings were limited in not assessing insulin response.
Conclusion: Our pilot study suggests that animal protein, in general, may help stabilize postprandial blood glucose levels compared to glucose. Further comprehensive investigations are warranted.
" />
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