Preserving Muscle in Obesity: The Power of Protein

Dr. Lakshmi Nagendra, Associate Professor, Department of Endocrinology, JSS Medical College, Mysore

Whey protein combined with resistance exercise helps preserve muscle mass during weight loss in adults with obesity, reducing risks of sarcopenic obesity and metabolic complications.

Obesity affects over 13% of adults worldwide, with more than 890 million individuals exceeding a body mass index (BMI) of 30 kg/m². While excess fat is a defining feature, the role of muscle mass—or fat-free mass—is increasingly recognized as critical to health. Skeletal muscle not only supports movement but also regulates metabolism, immunity, and hormone balance through the release of myokines.

Weight loss, whether through diet, medication, or bariatric surgery, often reduces both fat and muscle mass. This loss of muscle, especially when paired with obesity, can lead to sarcopenic obesity, a condition linked to higher cardiovascular risk, metabolic complications, and reduced physical function. Insulin resistance, chronic inflammation, low protein intake, and inactivity all contribute to this dual challenge.

Emerging evidence highlights the importance of adequate protein intake, ideally at least 1 g/kg/day in adults with obesity, combined with resistance exercise to preserve muscle mass during weight loss. Whey protein, rich in essential amino acids such as leucine, has shown promise in protecting skeletal muscle, particularly when incorporated into structured nutrition and exercise programs.

As obesity prevalence rises and populations age, integrating protein-focused strategies into weight management can help safeguard muscle health, improve functional outcomes, and support long-term wellness. Systematic monitoring and personalized interventions remain key to maximizing benefits.

(Reference: López-Gómez JJ, Ramos-Bachiller B, Rico-Bargues D, De Luis-Román DA. Effectiveness of Whey Protein Supplementation in Weight Loss Interventions for Patients with Obesity: A Systematic Review. Nutrients. 2026 Feb 21;18(4):695. )