Potato protein may offer alternative to whey protein shakes

Published: 25-Jun-2021

A study done at the Centre for Nutraceuticals at the University of Westminster evaluated potato and rice proteins in comparison with whey protein

Plant-based protein shakes may be potential viable alternatives to milk-based whey protein shakes, particularly in people with need of careful monitoring of glucose levels, according to researchers from the Centre for Nutraceuticals at the University of Westminster.

The study, published in the journal Nutrients, reportedly shows potato and rice proteins can be as effective as whey protein at managing appetite and helping managing blood glucose levels and reduce spikes in insulin compared to whey protein.

During the study the blood metabolic response of participants was measured after drinking potato, rice and whey protein shakes. Appetite was also monitored in the following three hours to understand how the drinks affected participants’ hunger and desire to eat.

The researchers observed vegan protein shakes led to a lower rise in blood insulin compared to whey, while potato protein prevented any rise in insulin. This may explain the better blood glucose control following consumption of the plant-based protein and suggests vegan protein shakes may be more suitable for individuals who need to need control their blood glucose levels such as diabetic and obese individuals, the researchers say.

Release of the appetite regulating hormone GLP-1 was greater after drinking the whey protein shake, although this reportedly did not translate to an increased feeling of fullness. There were no differences observed in appetite perception between the three different protein shakes.

Potato protein is obtained from the waste material from potato starch production and is a sustainable economic protein source. The study aims to provide evidence to suggest it may be an alternative to whey protein sources.

Professor M Gulrez Zariwala, corresponding author and Director of the Centre for Nutraceuticals at the University of Westminster, said: “Global concerns on sustainability have led to consumer shifts towards ethical eating and a change in dietary habits with increased adoption of vegetarian and vegan diets.

“However, research in this area is still lacking and it would be interesting to clarify whether proteins from plant sources can provide identical metabolic health benefits as those with traditional sources such as milk.”

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