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free tools for patients, expert nutrition advice and information on updated
dairy nutrition resources.
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Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
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
Introduction
Years ago, whey was treated as an insignificant by-product of cheese-making, used mainly in animal feed or discarded. Today, as a result of recent discoveries of its functional and bioactive roles, whey and whey components (i.e., particularly proteins) are viewed as value-added ingredients in infant formulas, sports nutrition foods and beverages, and other food products (e.g., dairy, bakery goods, meats, snack foods). Recognition of whey as a source of diverse biologically active compounds with unique physiological and functional attributes provides opportunities for the food industry to develop functional foods, or foods that have potential health benefits beyond their nutrient content.
Emerging research suggests that wheyderived bioactive components have antimicrobial and antiviral properties; enhance immune defense; possess anti-oxidative activity; may help protect against cancer and cardiovascular disease; and enhance the performance of physically active individuals, among other benefits (1-4). It is important to note that the majority of studies examining potential health benefits of whey/whey components are in vitro (tissue culture) and in vivo experimental animal investigations, with only limited human trials.
This Digest defines whey, provides an overview of the various types of whey, whey products, and whey components, and reviews current research related to the health-enhancing potential of whey and whey components, particularly proteins. For additional information, readers are referred to more comprehensive reports on this subject (1-5).
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