I'm a bit of an expert on 45 minute mashes (actually I usually do 40 minutes), I've been doing it for 10 years on almost 100 batches...
The shorter mash time won't hurt your efficiency or attenuation by any statistically significant amount. I mean, we're talking like 0.001 gravity point and 1% attenuation difference as compared to 60 minutes. You just aren't going to notice at all with well-modified 21st century malts.
If you were to use highly kilned dark Munich as your base, or a buttload of adjuncts, like 40% or something insane like that, then it might make a bigger difference. But otherwise, no.