A study by the University of Westminster’s Center for Nutraceuticals found that plant-based protein shakes may be a viable alternative to milk-based whey protein shakes, especially for those who need to carefully monitor their glucose levels.
The research is published in the journal nutrientsThe first to show that potato and rice proteins can be just as effective at controlling your appetite and help manage blood glucose levels better and reduce insulin spikes than whey protein.
During the study participants’ blood metabolic responses were measured after drinking a potato, rice and whey protein shake. Appetite was also monitored over the following three hours to understand how these drinks might affect the participants’ appetite and their desire to eat.
Studies have shown that vegetarian protein shakes cause less of a spike in blood insulin, while potato protein prevents any spike in insulin. This may explain the better blood glucose control after consuming plant-based protein and raises the question of whether vegan protein shakes are more suitable for people who need to control their blood glucose levels, such as diabetics and obese people.
Interestingly, GLP-1, a key appetite-regulating hormone, was released after drinking the whey protein shake. However, the greater GLP-1 response did not translate into increased feelings of fullness because no differences in hunger perception were observed between the three different protein shakes.
Increasing consumer trends in protein consumption Milk protein derivatives such as whey, protein shakes, fortified food and beverage products are widely used in consumer products.
Alternative protein products such as soy, rice, wheat, and pea proteins are available for vegetarians and vegans, but there is a relative lack of evidence regarding their health benefits compared to milk protein. Potato protein is a novel plant-based protein product derived from waste materials from potato starch production and is a sustainable economic protein source. This study provides the first evidence that it can be an alternative source of whey protein.
Professor M Gulrej Jariwala, corresponding author and director of the Center for Nutraceuticals at the University of Westminster, said: “Global concerns about sustainability have led to consumers turning to ethical eating and changing dietary habits with the adoption of vegetarian and vegan diets.
“However, research in this area is still lacking and it will be interesting to clarify whether proteins from plant sources can provide the same metabolic health benefits as traditional sources such as milk.
“Our results shed new light on this field and improve our understanding of how plant-based proteins can be a more sustainable yet nutritionally beneficial food source. We plan to conduct follow-up studies to further research this exciting area.”