A study that was conducted at the University of Reading and published in the American Journal of Clinical Nutrition looked at the effects of consuming shakes that were either high in protein, caseinate or maltodextrin on 38 participating individuals over eight weeks.
The researchers found that individuals who consumed whey protein had notably lower systolic and diastolic blood pressure, lower levels of cholesterol and lower levels of triacylglycerol (a fat in blood vessels that’s often linked with heart disease) than individuals who had consumed ‘control’ shakes. The findings indicated an 8% reduced chance of developing a heart condition.
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“The results of this trial are very exciting. It shows the positive impact that dairy proteins can have on blood pressure. Long-term studies show that people who drink more milk tend to be healthier, but, until now, there has been little work to evaluate how dairy proteins affect blood pressure in particular,” said Agnes Fekete, lead author of the study.
Professor Ian Givens, who also led the study together with Fekete and Professor Julie Lovegore, explained that by having given participants the same amount of whey protein often used by athletes, they saw a significant positive impact.
“We will now be looking to further understand the impacts of milk proteins on other markers of cardiovascular health and over a long period of time,” Givens said.
The study used whey protein that’s commercially available and mixed with water. Because the participants were told to substitute the protein for other foods in their regular diet, none of them experienced any weight gain.
“One of the most important impacts of this study is that whey protein may have a role, as part of a healthy diet, to reduce risk factors for cardiovascular disease, although further studies are required to confirm these results,” Lovegore said.
Source: Daily Mail