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Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
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Dairy Council Digest Archives
Emerging Health Benefits of Whey
Summary
Whey, a by-product of cheese-making, is recognized as a value-added ingredient in many food products including dairy, meats, bakery, confections, snack foods, and beverages. Increasing knowledge of whey's potential health benefits is anticipated to further expand its use in functional foods for health-seeking individuals.
Whey contains high quality protein, lactose, minerals (e.g., calcium, phosphorus, magnesium, zinc), vitamins, and traces of milkfat. However, the nutrient content differs among specific whey products. Compared to whey protein concentrate, whey protein isolate is higher in protein and contains little, if any, lactose or fat.
Whey protein is of high biological value compared to most other proteins; has a high content of sulfur-containing amino acids important for the biosynthesis of glutathione, a tripeptide with antioxidant, anticarcinogenic, and immune stimulating properties; and is the highest natural source of branched chain amino acids which may stimulate muscle protein synthesis. Whey protein consists of several different proteins, including beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, bovine serum albumin, lactoferrin, and lactoperoxidase, as well as glycomacropeptide, a casein-derived protein in cheese whey. As a result of new technologies, a variety of biologically active amino acids, peptides, and fractions can be isolated from whey protein.
A wide variety of highly valued whey products are produced in the U.S. as a result of cutting-edge technology and innovations.
Findings from in vitro, experimental animal, and limited human studies suggest beneficial bioactivities of whey/whey components. Several whey proteins, including lactoferrin and its peptide derivative lactoferricin, have been shown to inhibit the activity of a diverse range of microorganisms, including some harmful foodborne pathogens. Specific whey proteins also exhibit antiviral activity against human immunodeficiency virus (HIV), among other viruses, and stimulate the immune response to a variety of antigens.
An anti-cancer activity has been described for whey components such as protein (e.g., lactoferrin, lactoperoxidase, alphalactalbumin), sphingomyelin and conjugated linoleic acid (CLA) in whey lipids, and calcium. The ability of whey protein to increase cellular levels of glutathione may contribute to this protein's anti-cancer activity. Whey contains bioactive components that may positively affect cardiovascular health by their ability to lower blood pressure, inhibit platelet aggregation, and reduce blood cholesterol levels.
Research findings suggest that whey/whey components may be advantageous for individuals with physically active lifestyles, as well as for those concerned about infectious and chronic diseases. However, additional research, particularly clinical studies in humans, is necessary to substantiate whey's positive role in health and prevention of disease.
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