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The whey fermentation product malleable protein matrix decreases TAG concentrations in patients with the metabolic syndrome: a randomised placebo-controlled trial

  • Ioanna Gouni-Berthold (a1), Dominik M. Schulte (a1), Wilhelm Krone (a1), Jean-François Lapointe (a2), Pierre Lemieux (a2), Hans-Georg Predel (a3) and Heiner K. Berthold (a4) (a5)...
Abstract

Animal and human studies suggest that a malleable protein matrix (MPM) from whey decreases plasma lipid concentrations and may positively influence other components of the metabolic syndrome such as glucose metabolism and blood pressure (BP). The primary objective of this double-blind, multi-centre trial was to investigate the effects of a low-fat yoghurt supplemented with whey MPM on fasting TAG concentrations in patients with the metabolic syndrome. A total of 197 patients were randomised to receive MPM or a matching placebo yoghurt identical in protein content (15 g/d). Patients were treated during 3 months with two daily servings of 150 g yoghurt each to compare changes from baseline in efficacy variables. MPM treatment resulted in a significantly larger reduction of TAG concentrations in comparison to placebo (relative change − 16 %, P = 0·004). The difference was even more pronounced in subjects with elevated fasting TAG ( ≥ 200 mg/dl) at baseline ( − 18 %, P = 0·005). The relative treatment difference in fasting plasma glucose was − 7·1 mg/dl (P = 0·089). This effect was also more pronounced in subjects with impaired fasting glucose at baseline ( − 11 mg/dl, P = 0·03). In patients with hypertension, the relative treatment difference in systolic BP reached − 5·9 mmHg (P = 0·054). The relative treatment difference in body weight was − 1·7 kg (P = 0·015). The most common adverse events were gastrointestinal in nature. Conclusions from the present study are that consumption of a low-fat yoghurt supplemented with whey MPM twice a day over 3 months significantly reduces fasting TAG concentrations in patients with the metabolic syndrome and improves multiple other cardiovascular risk factors.

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Corresponding author
*Corresponding author: Professor I. Gouni-Berthold, fax +49 221 478 86937, email ioanna.berthold@uni-koeln.de
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British Journal of Nutrition
  • ISSN: 0007-1145
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