The Role of Whey and Lupin in Glycemic Control (Nutritional Pre-Study)

Short-term Effects of Lupin Versus Whey Protein on Glucose and Insulin Responses to a Standardized Meal in a Randomized Controlled Trial

The study compared the acute effects of the supplementation of a standardized meal with either lupin or whey protein or no protein on the whole-body glucose and insuline metabolism.

The nutritional pre-study had the following key objectives:

Primary objective:

- Lupin protein lowers the postprandial blood glucose level equivalent to or to a greater extent than whey protein.

Secondary objective:

- Lupin protein has an equivalent or a stronger insulinotropic effect than whey protein.

Inclusion Criteria:

• Female and male volunteers
• Age: between 20 and 45 years
• Body mass index (BMI): 20-28 kg/m²
• Fasting blood glucose within normal ranges (70-99 mg/dl; 29-42 mmol/mol Hb)
• Glycated hemoglobin HbA1c within normal ranges (4-6%)
• Agreement and signed informed consent before the study

Exclusion Criteria:

• Diabetes mellitus
• Increased bleeding tendency (hemophilia, regular use of anticoagulants)
• Allergy to nuts, legume or milk protein
• Drug, medication or alcohol abuse (frequent consumption of more than 20-30g alcohol/day)
• Intake of medication during the study
• Smoker
• Competitive athletes
• Extreme eating habits (vegan, special diets)
• Any other condition classed as unsuitable by the executive medical director