Milk proteins and satiety, control of eating behaviour

Whilst it is established that protein is more satiating than other macronutrients, the mechanisms involved in this effect remain unclear and are a matter of debate. Furthermore, the variation in the satiating effect depending on the type of protein used and its impact on the mechanisms of action remain controversial. The aim of this review is to provide an overview of i) the effects of dietary protein intake on satiety, ii) peripheral mechanisms, and iii) central mechanisms underlying satiety induced by dietary protein intake. In these three sections, we will examine how these effects are modulated depending on the type of dietary protein, with a particular focus on milk proteins. We will examine whey proteins in detail, notably α-lactalbumin and β-lactoglobulin, in comparison with casein and/or total milk proteins. In the field of bioactive peptides of dairy origin, we will present studies concerning casein macropeptide (CMP). Taken together, these results show that the satiating effect of proteins, particularly dairy proteins, could be utilised, particularly in weight-loss programmes, as consuming high-protein meals appears to reduce feelings of hunger and thus improve the well-being of people who are trying to lose weight.