Published in Diabetes Care and conducted in collaboration with Aarhus University and the Steno Diabetes Center in Aarhus, the research examined how consuming Lacprodan ISO.WaterShake before eating influenced blood glucose rises in the three hours after meals.
“Findings suggest that whey protein may be a safe, effective and promising nutritional strategy to support blood glucose management in women with GDM,” said Lise Høj Brunsgaard, research scientist at Arla Foods Ingredients.
Protein’s role in managing maternal blood sugar
Around 19.6% of pregnant women experience hyperglycaemia during pregnancy, and the majority of these cases (79.2%) arise from GDM. GDM occurs when the body is unable to produce enough insulin or use it effectively to maintain normal blood sugar levels during pregnancy.
This can lead to pregnancy complications such as a greater risk of high blood pressure and preeclampsia, complicated delivery, and a higher chance of developing type 2 diabetes in the years after pregnancy.
For infants, high maternal blood sugar crosses the placenta, causing the baby to produce more insulin, which can increase the risk of birth injury or lead to low blood sugar after birth.
Previous research showed consuming whey protein before meals lowered postprandial blood glucose levels. The whey protein also stimulated insulin and incretin hormone (such as glucagon-like peptide-1 (GLP-1)) secretion, which can enhance insulin sensitivity and improve glucose uptake. Some research has also reported that whey protein supplementation may reduce fasting blood glucose levels.
Pre-meal whey protein significantly lowers blood sugar in pregnant women
The researchers conducted a placebo-controlled, single-blinded, crossover, randomized trial in participants with and without GDM, studying them both in test settings and at home.
In the test setting, volunteers were randomized to consume either 20 g of whey or a placebo 30 minutes before undergoing a oral glucose tolerance test (OGTT). Researchers collected blood samples consecutively for three hours after the OGTT.
In the home setting, participants wore continuous glucose monitors and consumed 0, 10, 15, 20, or 30 g of whey 30 minutes before breakfast every day.
Results showed that the women who consumed whey before a meal had lower peak glucose levels—by 1.0 mmol/L in those with GDM and 0.7 mmol/L in those without GDM—compared with when they consumed the placebo. Whey consumption also increased insulin, glucose-dependent insulinotropic polypeptide, and GLP-1 levels in both groups.
When women consumed 30 g of whey before meals at home, their glucose peaks fell dose-dependently, with the largest drop reaching 2.0 mmol/L in women with GDM compared with placebo.
“These effect sizes are clinically significant when a reduction in blood glucose of 2 mmol/L is sufficient to achieve glycemic targets,” the researchers wrote.
Mechanistically, the researchers explained that the whey was rapidly absorbed as bioactive peptides and amino acids when it reached the intestines, stimulating pancreatic insulin secretion. Delivery to the intestines also triggered incretin hormone secretion, further boosting insulin. The pre-meal strategy, they explained, created a stronger insulin response, which likely drove whey’s glucose-lowering effects.
They did note however that while the intervention lowered blood sugar after meals, it may also exhaust insulin-producing beta cells, potentially increasing the risk of developing type 2 diabetes, stating the need for further, longer-term research.
Source: Diabetes Care 2025;48(6):1022–1031; doi: 10.2337/dc24-2831; “Whey Protein Lowers Postprandial Blood Glucose in Women With Gestational Diabetes Mellitus: A Randomized, Crossover Clinical Trial.” Authors: Smedegaard, S. et al.
