Whey as a functional food ingredient for the regulation of short-term food intake and its mechanism of action in human subjects

肥胖与健康问题有关，如糖尿病、高血压、心血管疾病和其他导致发病率和医疗费用上升的疾病。加拿大的肥胖人口正迅速接近美国，目前美国的肥胖人口已接近总人口的30%。作为肥胖流行的一种可能解决方案，我们的创新方法是了解食物成分对饱腹感和食物摄入的影响，并将它们作为功能性食品配方的成分来调节调节能量平衡的生理过程。市场上有许多旨在减少热量摄入的产品，从低脂肪到低碳水化合物，但对减缓肥胖持续增长的趋势收效甚微。相比之下，很少有人关注蛋白质在调节食物摄入和体重中的作用。各种高蛋白饮食，如阿特金斯饮食被认为是不健康的，因为它们的高脂肪含量。从营养的角度来看，乳清是一种高质量的蛋白质。酸乳清和甜乳清这两种乳清是奶酪工业的副产品。大部分或全部甜乳清被转化为浓缩乳清蛋白或分离乳清蛋白。另一方面，酸性乳清没有得到充分利用，经常被浪费。这项研究的目的是通过评估这种高质量的蛋白质在刺激短期饱腹感和减少食物摄入方面的功能，将其转化为一种增值的消费品。乳清在开发新的功能性食品方面具有良好的潜力，这些食品可以改善对食物摄入和代谢的调节，从而有助于控制体重。因此，除了测量食用食品和饮料中的乳清蛋白对食物摄入量的影响外，我们还将阐明其作用机制。

Obesity is associated with health problems such as diabetes, hypertension, cardiovascular, and other diseases that cause morbidity and escalating health care expenses. Obesity in Canada is rapidly approaching that of the US, which is now close to 30% of the population.       As one possible solution to the obesity epidemic, our innovative approach is to understand the effect of food components on satiety and food intake and to use them as ingredients in functional food formulations to modulate the physiologic processes that regulate energy balance. A number of products ranging from low fat to low carbohydrate aimed at reducing caloric intake are on the market but have done little to slow the relentless increase in the prevalence of obesity. In contrast, little attention has been given to the role of proteins in the regulation of food intake and body weight.  The various high protein diets such as the Atkins diet are viewed as unhealthy because of their high fat content.     From a nutritional perspective, whey is a high quality protein.  Two types, acid and sweet whey, are produced as by-products of the cheese industry.  Most or all of the sweet whey are converted to whey protein concentrate or isolate. On the other hand, acid whey is underutilized and often wasted.       The goal of this research is to convert this high quality protein into a value-added consumer product by evaluating its functionality in stimulating short-term satiety and reducing food intake. Whey has excellent potential for use in the development of new functional food products that improve the regulation of food intake and metabolism, and therefore contribute to the control of body weight. Therefore, in addition to measuring the effects of consuming whey protein in foods and beverages on food intake, we will elucidate its mechanism of action.