Whey Protein and Satiety: Implications for Diet and Behavior

  • Sylvia M. S. Chung Chun Lam
  • Paul J. Moughan


The role of food intake regulation and the composition of food as determinants of obesity are of current interest. Satiety describes the feeling of fullness driving the time period between two eating episodes (the intermeal period) and the amount of food consumed at the subsequent meal. A reduction in food intake can thus be achieved by the induction of satiety. Current evidence suggests that low energy-dense and/or high fiber foods have a high satiety value. It is well established that protein is the most satiating macronutrient and has been associated with body-weight loss and maintenance of a healthy body weight in humans. However, the type of protein may modify the effect on satiety, with whey protein derived from milk thought to have a stronger effect than other protein sources. Although glycomacropeptide, a minor component of whey, has been shown to stimulate the release of the satiety gut hormone cholecystokinin, further studies are required to evaluate its effect on food intake and satiety. The high satiety rating of protein has been credited to an increased plasma concentration of amino acids, the greater thermic effect of protein, and an increased release of satiety-related hormones. It is also possible that bioactive peptides released during the digestion of protein may play a role. Dietary protein may be effective in the long-term treatment of eating disorders by inducing satiety and reducing binge eating episodes in people suffering from eating disorders. There is increasing interest in milk and milk components, particularly whey protein, for their use in body-weight loss and weight maintenance programs as they may reduce food intake and enhance satiety.


Eating Disorder Whey Protein Binge Eating Bulimia Nervosa Test Meal 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



Visual analogue scales




Branched chain amino acids






Bovine serum albumin






Glucagon-like peptide-1


Peptide YY


Diet-induced thermogenesis


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Sylvia M. S. Chung Chun Lam
    • 1
  • Paul J. Moughan
  1. 1.Riddet InstituteMassey UniversityPalmerston NorthNew Zealand

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