R

Synergistic Weight Management Formula with DI blend*

LeanGard protein drink mix is a perfect blend of high quality soy protein isolate & whey protein which is a nutritional food product for dietary use. Packed with essential daily required vitamins & minerals along with natural herbs, antioxidants and dietary fibre, it provides an ideal balance of protein and nutrition without overloading unnecessary fat and calories. One serving of LeanGard protein drink mix added in 200 mL skimmed milk provides 140 KCal and less than 1 g of fat. LeanGard protein drink mix taken once or twice a day along with a sensible diet and exercise.

Overweight and Obesity

Obesity is a public health problem and is the fifth major factor for global deaths. The abnormal or excess accumulation of fat in the body can be defined as overweight and obesity. Body mass index (BMI) is a crude measure of overweight and obesity. For weight categories that may lead to health problems see (Table 1). It is an indicator of the weight status of a person. It can be calculated as follows: Step 1 : Measure weight in (kg)

Male

Female

Health risk based on WHR Low risk Moderate risk High risk

0.95 or below 0.80 or below 0.96 1.0 1.0+ 0.81 0.85 0.85+

Source :http://www.dietandfitnesstoday.com/waist-to-hip-ratio.php

Protein and weight management

Weight management is a key factor in preventing overweight and obesity. Even after weight loss, unless a proper diet is followed, the lost weight is regained. To combat this problem a low calorie diet is usually prescribed, however, the proportion of carbohydrate, fat and protein to be taken for weight loss and management is unclear. An increase in the amount of protein in the diet contributing to the total caloric requirements is found to help in weight management (Dumesnil et al, 2001; Layman et a, 2003). A study by Westertup-Plantenga et al, 2004, observed that overweight and obese men and women who had lost 5-10% of their body weight regained less weight after consuming a diet in which protein contributed to 18% of the total energy intake. The mechanisms by which protein helps in weight loss and maintenance are increased satiety (Layman et al, 2003; WestertupPlantenga et al, 2004; Halkjoer et al, 2006), increased fat free mass (Westertup-Plantenga et al, 2004; Jean et al, 2001) and decreased fat mass (Lejeune et al, 2005). An increase in protein intake also showed a decrease in waist circumference (Halkjoer et al, 2006). A high protein diet can also benefit cardiac health. The triacylglycerol (TAG) levels decrease with a high protein diet (Layman et al, 2003; Noakes et al, 2005).

Step 2: Measure height in metre. Step 3: Calculate BMI by the formula BMI = Weight (in kg) / Height (in metre)2 Table 1 Category Underweight Normal weight Overweight Obesity
(Source : NIN, 1999)

BMI (kg/m2) <18.5 18.5 22.9 23 24.9 25 or greater

Waist-Hip Ratio (WHR) is another method of determining overweight and obesity. WHR can be used to classify people as follows:

Biological Value of Protein:

In judging the adequacy of dietary proteins to meet the human needs, not only the quantity, but the nutritional quality of the dietary protein also matters. Protein is present in different foods but vary in their nutritional quality because of differences in their amino acid composition. Amino acids are the building blocks of proteins. The quality of dietary proteins depends on the pattern of essential amino acids it supplies. The best quality of protein is one which provides essential amino acid patterns very close to that of tissue proteins.

Protein Requirement
Proteins are required for maintenance (replacement of wear and tear in the tissues) in adults, for growth in infants and children, for fetal development in pregnancy and milk output during lactation. The relative requirement of proteins in infants and children is higher than that of adults.

Whey protein
Whey protein is a liquid obtained as a by-product of cheese production and is considered to be the highest-quality natural protein. It is a complete protein and is made up of all 21 amino acids and 9 essential amino acids. After digestion whey protein is emptied from the stomach into the intestine and is absorbed much faster into the blood stream than other proteins (Biorie et al, 1997). This results in a peak in blood amino acid level which helps in synthesis of muscle protein at a high rate. It must be noted that whey protein is a collective term which refers to a group of milk proteins as seen in (Table 2): Table 2
Protein name Composition in whey protein 50-55% Function

Soy Protein, Satiety and Management of Body Weight

Soy protein is found in soy beans and it is often used to replace animal proteins in the diet. Soy bean is a legume that contains no cholesterol and is low in saturated fat (Lindsay &Claywell, 1998). Soy bean is the only vegetable that contains all the essential amino acids (Dudek, 2001; Morrison & Hark, 1999). Soy bean is also a good source of fibre,Iron, Zinc and B vitamins (Lindsay &Claywell, 1998). Benefits of soy for health promotion: Obesity and diabetes Cancer prevention Increases satiety Increases lean body mass Decreases fat mass Improves cardiac health Consumption of soy protein has been found to have a positive impact on weight reduction (Allison et al, 2003; Anderson et al, 2005; Cope et al, 2008). Weight loss is achieved as a result of satiety (Paddon-Jones et al, 2004). Soy protein acts as an appetite suppressant by stimulating the release of cholecystokinin (CCK), an enzyme which regulates gastric emptying and satiety (Nishi et al, 2003). By suppressing the appetite the intake of food is reduced thereby enabling the process of weight loss. Studies have shown that there is a decrease in waist circumference after consumption of soy protein (Allison et al, 2003; Anderson et al, 2005). Another mechanism by which soy protein aids in weight loss is by maintaining lean body mass and reduction of fat mass (Diebert et al, 2004). A reduction in fat mass not only leads to weight loss but also improves the lipid profile of individuals. Soy protein improves the lipid profile by decreasing the total cholesterol, TAG and LDL-cholesterol levels (Anderson et al, 2005; Cope et al, 2008) and increasing the HDLcholesterol level (Cope et al, 2008). The mechanism of maintenance of optimal lipid levels are complex and have to be studied further but the basis of action is due to the polypeptides, soyasaponins, phospholipids and isoflavones present in soy proteins (Velasquez and Bhathena, 2007). The lipid lowering quality of soy protein helps to prevent the risk factors for cardiovascular disease and this has been explored in meta-analysis studies (Zhan et al, 2005; Balk et al, 2005; Harland et al, 2008).

Beta lactogobulin

Aids glycogen sparing and prevents muscle breakdown during exercise. Tryptophan helps in production of serotonin, sleep regulation and mood regulation under stress. Prevents dental caries and accelerates satiety. Enhances immunity Present in blood serum, body tissues and secretions. Inhibits growth of bacteria and fungi. Anti-bacterial agent Enhances immunity

Alpha lactalbumin

20-25%

Glycomacropeptide (GMP) Immunoglobulins Bovine Serum Albumin (BSA)

0-15%

10-15% 5-10%

Lactoferrin Lactoperoxidase Lysozyme

1-2% 0-5% 0-1%

A meal replacement product containing whey protein showed a marked decrease in body fat mass and greater preservation of lean body mass, which is a desirable outcome for obese individuals (Frestedt et al, 2008).

Fibre - Benefits
There has been a growing interest in the role played by dietary fibre in the management of overweight and obesity. Fibres have been shown to have the following benefits: Make people feel full after a meal, so that they may eat less. Reduce the rise of blood glucose levels following a meal. Stabilize the postprandial swings in the blood glucose levels. Decrease the serum cholesterol and triglyceride levels.

DIB- Digestive Intolerance Blend

This is a blend which is composed of Protease, Lactase and LactoSpore. Its functions are to help in increasing digestion of proteins, lactose and improve gut microflora. Protease is the enzyme responsible for the proper digestion of proteins which will enable better absorption in the body. Lactase is the enzyme which digests lactose, the sugar present in milk. This is very beneficial for individuals who are lactose intolerant. DIB enables such people to consume limited amount of dairy products without having any adverse reactions after consumption. LactoSpore is a probiotic. It contains Bacillus coagulans, a bacteria which helps to maintain good gut health. It also aids in the digestion of lactose which is a sugar found in milk.

Inulin
Inulin is a heterogeneous blend of fructose polymers which is found naturally as a storage carbohydrate in plants. Inulin is categorised as a water soluble fibre. Inulin has low caloric value because it passes undigested through the gastrointestinal tract and is acted upon by microflora in the colon to produce lactate and short chain fatty acids which are metabolized to produce energy. Inulin lowers serum triacylglycerol and total cholesterol levels, owing to its property as a fibre. It also adds to bulk in the diet and promotes satiety (Niness, 1999). In addition to these functions, inulin acts as a prebiotic by aiding nutritionally in the growth of beneficial bacteria like Lactobacillus and Bifidobacteria in the colon.

Vitamins & Minerals

Vitamins are organic substances present in small amounts in many foods. They are required for carrying out many vital functions of the body and many of them are involved in the utilization of major nutrients like protein, fat and carbohydrates. Although they are needed in small amounts, they are essential for health and well-being of the body. Vitamins are classified as water soluble and fat soluble. The fat soluble vitamins are vitamins A, D, E and K. The B-complex vitamins and C are water soluble. Water soluble vitamins are not accumulated in the body but rapidly excreted, while fat soluble vitamins are stored in the body. A large number of minerals and trace metals are present in the body. Some of these form parts of body structural components and some others act as catalytic agents in many body functions. On an average, humans excrete 20 30g of mineral salts containing sodium, potassium, calcium, chloride, sulphate and phosphate, daily, and this must be replaced by a diet adequate in these minerals.

Guar gum
Guar gum is a water soluble fibre. It adds bulk to the diet, increasing satiety and improving bowel movement. It has been reported to lower the LDLcholesterol level in humans (Anderson et al, 2009).

Soy protein fibre

Soy protein fibre provides natural dietary fibre in the diet to improve bowel movement and protect against and reduce the risk of certain conditions such as heart disease, colon cancer, diabetes and obesity. It contains less than 0.1Cal/g and effectively reduces the caloric density of food.

Minerals present in LeanGard protein drink

Nutrient
Potassium Calcium Phosphorus Magnesium Iron Zinc Chromium Iodine Molybdenum Selenium

Label claim of RDA of nutrient nutrient per Function serving (25g)

3500mg 400mg/day 700mg/day 320 - 410 mg/day 28-30 mg/day 11 - 9 mg/day 20 30 g/day 150 g/day 10-15 g/day 55-70 g/day 200mg 100mg 100mg 40mg 7.5mg 1mg 20g 15g 17g 10g Fluid balance, nerve transmission, muscle contraction. Maintains healthy bones and teeth; contraction and relaxation of muscles. Maintains bone health, important in cell functioning, maintains acid base balance Muscle contraction, nerve transmission Part of haemoglobin needed for the formation of red blood cells Needed for making protein and genetic material, immune system health Works with insulin to maintain blood sugar levels Present in the thyroid hormone that maintains growth and development Found in some enzymes Antioxidant

Vitamins present in LeanGard protein drink

Nutrient
Vitamin A Vitamin D Vitamin E Vitamin C Thiamine (Vitamin B1) Riboflavin (Vitamin B2) Niacinamide (Vitamin B3) Pyridoxine (Vitamin B6) Vitamin B12 (Cobalamine) Biotin Folic acid Pantothenic acid

RDA of nutrient
Retinol = 2000 IU/day 200 IU 22.50mg/day 40mg/day 1 mg/day 1.2mg/day 13.2mg/day 1.3 1.7mg

Label claim of nutrient per Function serving (25g)

1000 IU 100 IU 7.5 mg 15mg 0.275mg 0.325mg 4mg 0.5mg Vision, skin health, mineralization of teeth and bones. Mineralization of bones, immunity. Antioxidant, neurological benefits. Antioxidant, antihistamine, maintenance of connective tissue Promotes health of nervous system, reduces numbness and tingling. Tissue building, energy metabolism Anti- inflammatory Balances sodium and potassium levels, improves cardiovascular health by decreasing formation of homocysteine, red blood cell production Synthesis and regulation of DNA, fatty acids and energy metabolism Metabolism of fatty acids and amino acids, energy production and strengthening of hair and nails Synthesis and repair of DNA, cell division and growth, production f healthy red blood cells Synthesis and metabolism of carbohydrate, protein and fat

0.001mg/day 0.1mg/day 5mg/day

0.0015mg 0.0075mg 0.10mg 2.5mg

References:
Allison DB, Gadbury G, Schwartz LG, Murugesan R, Kraker JL, Heshka S, Fontaine KR, Heymsfield SB (2003) A novel soy-based meal replacement formula for weight loss among obese individuals: a randomized controlled clinical trial. European Journal of Clinical Nutrition; 57, 514522. Anderson JW, Baird, Davis RH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL (2009) Health benefits of dietary fiber. Nutrition Reviews Vol. 67(4):188205. Cope MB, Erdman JW, Allison DB (2007) The potential role of soyfoods in weight and adiposity reduction: an evidence-based review. Obesity reviews; 9, 219235. Deibert P, Konig D, Schmidt-Trucksaess A, Zaenker KS, Frey I, Landmann U, Berg A (2004) Weight loss without losing muscle mass in pre-obese and obese subjects induced by a high-soy-protein diet. International Journal of Obesity, 28, 13491352. Frestedt JL, Zenk JL, Kuskowski MA, Ward LS, Bastian ED (2008) A whey-protein supplement increases fat loss and spares lean muscle in obese subjects: a randomized human clinical study. Nurt.Metabol. ; 5:8. Halkjr J, Tjnneland A, Thomsen BL, Overvad K, Srensen TIA (2006) Intake of macronutrients as predictors of 5-y changes in waist Circumference. Am J ClinNutr; 84:789 97. Halton TL, Hu FB (2004) The Effects of High Protein Diets on hermogenesis, Satiety and Weight Loss: A Critical Review. Journal of the American College of Nutrition, Vol. 23, No. 5, 373385. Layman DK, Boileau RA, Erickson DJ, Painter JE, Shiue H, Sather C and Christou DD (2003) A Reduced Ratio of Dietary Carbohydrate to Protein Improves Body Composition and Blood Lipid Profiles during Weight Loss in Adult Women. J. Nutr. 133: 411417.

Lejeune MPGM, Kovacs EMR and Westerterp-Plantenga MS (2004) Additional protein intake limits weight regain after weight loss in humans. British Journal of Nutrition, 93, 281289. Lindsay SH, Claywell LG (1998) Considering Soy: Its estrogenic effects may protect women: AINHONN Life lines; 2:41-44 (PubMed). Morrison G, Hark L (1999) Medical Nutrition and Disease (II Edition), Malden, MA: Blackwell Science. Nishi T,Hara H, Tomita F (2003) Soybean _-Conglycinin Peptone Suppresses Food Intake and GastricEmptying by Increasing Plasma Cholecystokinin Levels in Rats. J. Nutr. 133: 352357. Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-PlantengaM (2003) Protein, weight management and satiety. Am J ClinNutr2008;87:1558S61S. Weigle DS, Breen PA, Matthys CC, Callahan HS, Meeuws KE, Burden VR, PurnellJQ (2005) A high-protein diet induces sustained reductions in appetite, adlibitum caloric intake, and body weight despite compensatorychanges in diurnal plasma leptin and ghrelin concentrations. Am J ClinNutr; 82:41 8. Westerterp-PlantengaMS,Lejeune MGPM, Nijs I, van Ooijen M, Kovacs EMR (2005) High protein intake sustains weight maintenance afterbody weight loss in humans. International Journal of Obesity; 28, 5764. Westerterp-Plantenga MS, Luscombe-Marsh N, Lejeune MPGM, Diepvens K, Nieuwenhuizen A, Engelen MPKJ, Deutz NEP, Azzout-Marniche D, Tome D, Westerterp KR (2006) Dietary protein, metabolism, and body-weight regulation: doseresponse effects. International Journal of Obesity; 30, S16S23. Velasquez MT, Bhathena SJ (2007) Role of Dietary Soy Protein in Obesity.Int. J. Med. Sci.; 4(2): 72 82.

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