Milk proteins have been hypothesized to protect against
type 2 diabetes (T2DM) by beneficially modulating glycemic response, predominantly in the postprandial status. This potential is, amongst others, attributed to the high content of
whey proteins, which are commonly a product of cheese production. However, native whey has received substantial attention due to its higher
leucine content, and its postprandial glycemic effect has not been assessed thus far in
prediabetes. In the present study, the impact of a
milk protein hydrolysate of native whey origin with
alpha-glucosidase inhibiting properties was determined in prediabetics in a randomized, cross-over trial. Subjects received a single dose of placebo or low- or high-dosed
milk protein hydrolysate prior to a challenge meal high in
carbohydrates. Concentration-time curves of
glucose and
insulin were assessed. Incremental areas under the curve (iAUC) of
glucose as the primary outcome were significantly reduced by low-dosed milk
peptides compared to placebo (p = 0.0472), and a minor insulinotropic effect was seen. A longer intervention period with the low-dosed product did not strengthen
glucose response but significantly reduced HbA1c values (p = 0.0244). In conclusion, the current
milk protein hydrolysate of native whey origin has the potential to modulate
postprandial hyperglycemia and hence may contribute in reducing the future risk of developing T2DM.