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、心血管和其他疾病，这些疾病会导致发病率和不断增加的医疗保健费用。加拿大的肥胖率正在迅速接近美国，目前接近人口的30%。 作为肥胖流行病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量的影响，并将它们用作功能性食品配方的成分，以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，但对减缓肥胖症流行率的持续增长几乎没有作用。相反，很少有人注意到蛋白质在调节食物摄入和体重方面的作用。 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，乳清是一种优质蛋白质。 两种类型，酸乳清和甜乳清，作为奶酪工业的副产品生产。 大部分或全部甜乳清被转化为乳清蛋白浓缩物或分离物。另一方面，酸乳清未被充分利用，经常被浪费。 这项研究的目标是通过评估这种高品质蛋白质在刺激短期饱腹感和减少食物摄入方面的功能，将其转化为增值消费品。乳清在开发新的功能性食品方面具有很好的潜力，这些食品可以改善食物摄入和代谢的调节，从而有助于控制体重。因此，除了测量在食品和饮料中食用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.