(P04-016-25) Acute Effects of Whey Protein on Blood Glucose and Insulin Responses After Consuming Carbohydrate-Containing Beverages or Meals in Adults: A Systematic Review of RCTs

Objectives: The purpose of this systematic review was to summarize the postprandial effects of adding whey protein (WP) to a carbohydrate-rich beverage (CHO vs CHO + WP) or whole foods meal (WFM vs WFM + WP) on blood glucose and insulin concentrations in adult humans that included those classified as healthy, at risk for, or living with chronic disease.

Methods: This systematic review followed the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) report. PubMed, CENTRAL, CINAHL, and Scopus databases were searched for randomized controlled trials of adult humans published through September 2024. Four main outcomes were of interest: postprandial glucose and insulin peak concentrations and reported areas under the curve (AUC). Prospero #CRD42022300167. Results are reported as percentage of comparisons.

Results: A minimum of two reviewers vetted a total of 6,624 articles, of which 28 met the inclusion criteria. 38% of comparisons (6 of 16 showed WP (range: 7 g- 57 g, median: 25 g) lowered glucose peak concentration when consumed with a CHO beverage (range: 25 g-75 g, median: 50 g); glucose AUC was lower in 75% (9/12) of comparisons. Sixty-seven percent (8/12) of comparisons showed WP resulted in higher peak insulin concentration and 100% of the comparisons had higher AUCs. Seventy-six percent of comparisons (13/17) showed WP (9 g-65 g; median: 24 g) lowered glucose peak concentration when consumed with a CHO-rich meal; glucose AUC was lower in 64% (9/14) of comparisons. Fifty-three percent (8/15) of comparisons showed WP resulted in higher peak insulin concentration and 46% (6/13) of the comparisons had higher AUCs.

Conclusions: Whey protein supplementation may be an effective strategy for postprandial glycemic control, in conjunction with an elevated postprandial insulinemic response.

Funding Sources: Whey Protein Research Consortium