Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Milk protein, particularly whey and casein, has been studied for its effects on appetite regulation. Scientific evidence suggests that milk proteins can play a role in promoting satiety (the feeling of fullness), which may indirectly address appetite deficiencies by helping to normalize eating patterns. Studies have demonstrated that milk proteins can increase the release of satiety-related hormones such as peptide YY (PYY) and glucagon-like peptide-1 (GLP-1), while also reducing levels of the hunger hormone ghrelin. These effects are thought to be mediated by the amino acid composition of milk proteins, particularly branched-chain amino acids (BCAAs) and leucine, which have been linked to appetite control mechanisms in the brain and gut.

Clinical trials have shown that consuming milk protein before or with meals can reduce subsequent food intake in both healthy individuals and those with metabolic disorders. However, most research focuses on using milk protein to reduce excessive appetite or promote weight loss rather than directly treating appetite deficiency (hypophagia). There is some evidence that milk protein supplementation can help individuals with reduced appetite, such as older adults or patients recovering from illness, to increase their overall nutrient intake and support healthy weight maintenance.

While the scientific rationale is plausible and there is moderate evidence supporting milk protein's impact on appetite regulation, direct research on its use specifically for treating deficient appetite is limited. Thus, the evidence level is rated as moderate (3 out of 5).

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