Utilización de las proteínas séricas y caseínas como suplementos dietéticos para la prolongación del efecto de saciedad en mujeres obesas

Nadia Reyna, Rafael Moreno-Rojas, Laura Mendoza, Karla Parra, Sergia Linares, Eduardo Reyna, Fernando Cámara-Martos

Resumen


Se estudió el consumo de tres tipos de suplementos, proteínas del lactosuero, caseínas y maltodextrinas (control) en la disminución de la ingesta energética y prolongación del efecto de saciedad de 60 mujeres obesas. Después de 10 semanas, la reducción del peso corporal, IMC, % de grasa corporal y circunferencia de la cintura fue significativamente mayor (p < 0,001) en el grupo que consumió las proteínas lactoséricas frente a los otros dos grupos (control y caseínas). También se observa un descenso en la ingesta energética de -383 kcal/día en las mujeres que consumieron las proteínas de lactosuero frente a un descenso de -144 kcal/día en el grupo de caseínas y de tan solo -70 kcal/día en el grupo control. Finalmente la regulación del efecto de saciedad mediante escala visual analógica fue también más efectiva en el caso de las proteínas
séricas, que en el caso de las caseínas y maltodextrinas.

Palabras clave


Proteínas séricas; Caseínas; Mujeres obesas; Efecto de saciedad

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Referencias


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DOI: http://dx.doi.org/10.20960/nh.15

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