Calories from Fat

Inulin is a soluble fibre and a fructan, which is a fraction of fructose. Importantly, inulin is also a prebiotic, which means that it promotes the production of friendly bacteria - including bifidobacteria and lactobacillus- within the gastrointestinal tract (as opposed to a probiotic, which is actually comprised of such bacteria). It is uncommon to find a fibre that also serves as a prebiotic, making inulin relatively unique even in this regard alone. Like whey protein, inulin also enhances the immune system, albeit through a somewhat different mechanism of action. Inulin's main contribution to the immune system lies in stimulating the activity of immune cells within the gut-associated lymphoid tissue (GALT). GALT is part of the immune system of the digestive tract and forms the largest single immune system grouping within the overall gastrointestinal tract - which itself houses 70% of the entire human immune system. Studies have shown that inulin supplementation can affect GALT immune cell activity to such a degree that it can induce a shift in the critical Th1/Th2 ratio of T-helper cells favouring the production of Th1. This leads to a favourable biological cascade that ultimately results in the increased activity and production of natural killer (NK) cells, which as their name implies, target and destroy foreign substances such as viruses and bacteria.

Whey Protein, Inulin & Cholesterol
Whey protein's effect on cholesterol is centered around another of its vital fractions, namely lactoferrin. Research suggests that lactoferrin's effects on cholesterol levels are based primarily on its ability to reduce the oxidation of LDL cholesterol, which can damage artery walls and set the stage for mineral and fat deposits which lead to blockages. Inulin, for its part, lowers overall cholesterol - by 20% according to one clinical trial. Finally, whey protein has a high rate of gastric emptying, much more so than nearly all other proteins. This means that the speed at which whey protein is metabolized from the gastrointestinal tract into the bloodsteam as amino acids is very fast. This produces a dramatic - but short-lived - spike in plasma amino acid levels. The addition of fibre to such a protein slows down gastric emptying and produces a less dramatic but more prolonged spike in plasma amino acid levels (which in turn prolongs their benefits), spares protein from being sacrificed as glycogen, and increases satiety.

References

Svensson M, Håkansson A, Mossberg AK, Linse S, Svanborg C. Conversion of alpha-lactalbumin to a protein inducing apoptosis. PNAS Vol. 97, Issue 8, 4221-4226, April 11, 2000.

Svensson M, Sabharwal H, Hakansson A, Mossberg AK, Lipniunas P, Leffler H, Svanborg C, Linse S. Molecular characterization of alpha-lactalbumin folding variants that induce apoptosis in tumor cells. Journal of Biological Chemistry 1999; 274 (10):6388-6396.

Bartizal KF, et al. The influence of a gastrointestinal microflora on natural killer cell activity. J Reticuloendothel Soc. 1983 May;33(5):381-90.

Watzl BN, et al. Inulin, oligofructose and immunomodulation. Br J Nutr. 2005 Apr;93 Suppl 1:S49-55.

Zuccotti GV, et al. Modulation of innate and adaptive immunity by lactoferrin in human immunodeficiency virus (HIV)-infected, antiretroviral therapy-naïve children. Int J Antimicrob Agents. 2007 Mar;29(3):353-5.

Kaito M, et al. Effect of lactoferrin in patients with chronic hepatitis C: combination therapy with interferon and ribavirin. J Gastroenterol Hepatol. 2007 Nov;22(11):1894-7.

Dietary Protein and Soluble Fiber Reduce Ambulatory Blood Pressure in Treated Hypertensives
Hypertension. 2001; 38:821-826.
Burke V, Hodgson JM, Beilin LJ, Giangiulioi N, Rogers P, Puddey IB.

In population studies, higher blood pressure has been associated with lower intake of protein and, possibly, lower fiber consumption. In the present randomized controlled trial, we sought to determine whether dietary protein and fiber had additive effects on blood pressure reduction in hypertensives. Treated hypertensive patients changed for 4 weeks (familiarization) to a diet low in protein (12.5% energy) and fiber (15 g/d). Patients (n541) were then randomized to 1 of 4 groups in an 8-week factorial study of parallel design in which they continued the low-protein, low-fiber diet alone or had supplements of soy protein to increase protein intake to 25% energy, of psyllium to provide an additional 12 g soluble fiber/d, or of both protein and fiber. The 24-hour ambulatory blood pressure was compared from the end of familiarization to the end of intervention. In the 36 subjects who provided complete data, protein and fiber had significant additive effects to lower 24-hour and awake systolic blood pressure. Relative to control subjects, the net reduction in 24-hour systolic blood pressure was 5.9 mm Hg with fiber and with protein. Findings were independent of age, gender, and change in weight, alcohol intake, or urinary sodium and potassium. Relative to reduced fiber and protein intake, dietary protein and soluble fiber supplements lower blood pressure additively in hypertensives. These findings have important implications for the prevention and management of hypertension, particularly in populations in which high blood pressure is prevalent in association with diets low in protein, fiber, or both.