The aim of the study is to compare the use of amino acids in whole-body protein metabolism in elderly consumers at risk of metabolic syndrome, after ingestion of 2 foods differing only in the nature of their proteins (optimized blend of vegetable proteins versus milk proteins).
The protocol consists in studying the postprandial evolution of protein metabolism. Two products will be tested: one based on dairy proteins, the other on an optimized blend of vegetable proteins).
Waist circumference > 94cm
Triglycerides > 1.5 g/L or HDL cholesterol < 0.4 g/L
Fasting blood glucose < 1.26g/L
Biological profile considered compatible with study participation,
Subjects on special diets (vegetarian, vegan, etc.),
Subject showing a weight loss ≥ 5% in 1 month or ≥ 10% in 6 months compared to usual weight.
Subject refusing to stop taking dietary supplements for the duration of the study,
Subject refusing to consume any of the proposed products,
Crossover
Test meal with plant protein
Other interventionThe plant protein blend is made up of 5 protein ingredients for which the food grade is guaranteed: a rice protein isolate, a potato protein isolate, a lupin protein isolate, a corn protein isolate.
Test meal with milk protein
Other interventionThe milk protein product is a food-grade protein isolate.
Whole body protein metabolism
Body leucine flux kinetics: oxidation, protein synthesis
Satiety effect
Satiety-enhancing effect of proteins, assessed using a visual analog scale
Evolution of blood parameters related to satiety
Plasma concentrations of glucose, insulin, ghrelin, cholecystokinin, glucagon-like-peptide (GLP1), peptide YY (PYY) and amino acids
Product tolerance
Product tolerance assessed by questionnaire
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University Hospital, Clermont-Ferrand
Lead sponsor
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Collaborator
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