Collagen, a new ally in weight control and metabolic health

Collagen consumption has become popular in recent years thanks to its known benefits for skin, joint and bone health. However, a recent research conducted by the research center in Nutrition (CIN) of the University of Navarra has revealed a promising new use: modified collagen may be an effective tool in weight control and metabolic regulation.

"The main goal of our study was to reduce food intake in people with obesity or overweight, allowing them to better follow a weight control per diem expenses thanks to the feeling of satiety generated by the modified collagen," explains Fermín Milagro, researcher project . The study is part of a agreement of partnership between CIN and Viscofan, which seeks to make the collagen protein act in a similar way to vegetable fibers, capable of absorbing water and expanding the volume when it reaches the stomach, producing a feeling of satiety before the meal.

To do this, the team of researchers analyzed different types of collagens specially treated to improve their water absorption capacity and their satiating effect. "The modified collagen increases its volume when it enters contact with the acid pH of the stomach, producing a feeling of satiety and helping people to consume less food," notes the researcher.

From laboratory to the market

The study was carried out in different stages, culminating in the design of energy bars containing 10 grams of collagen that the volunteers participating in the research consumed before their main meals. "After eight weeks, the people who took these bars lost more weight and showed an improvement in indicators such as blood glucose and cholesterol," says Milagro.

Beyond weight control, the study suggests that collagen-derived peptides may have positive effects on glucose and cholesterol regulation: "We believe that these benefits go beyond simple reduction in caloric intake; the peptides may have a direct effect on these metabolic markers."

The collagen developed by the University of Navarra has already begun to be marketed for inclusion in different food products, in this case, in energy bars subject , although it could be used for any food subject , such as yogurts, sauces, pasta or bars. "The final goal is that collagen not only helps in weight control, but also in the management of problems related to cholesterol and glucose, contributing to a comprehensive improvement of health," he concludes.