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Educate your patients on the importance of 3-A-Day of Dairy: Here's
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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 DAIRY PROTEINS
Volume 77, Number 4 July/August 2006
Introduction
The high protein diet craze has fueled an interest in high protein food products and has created a market for protein-enriched foods and beverages. Increasing knowledge of the nutritional and health benefits of dairy proteins – casein and whey and their bioactive peptides and amino acids – is leading to recognition of their potential as value-added ingredients in many functional foods and beverages, not only for weight management, but also for other health benefits (1,2). New and improved protein fractionation methods enable food processors to isolate healthful protein components from milk and incorporate these ingredients into various foods and beverages, including products for sports nutrition and weight management (3-5). Cow’s milk is an excellent source of high quality protein, providing varying amounts of all of the essential amino acids that humans cannot synthesize and in proportions resembling amino acid requirements (6,7). Cow’s milk contains about 3.5% protein, of which 80% is casein and 20% is whey (8). Caseins include four subclasses: alpha-, beta-, gamma-, and kappa-casein. Whey protein, which is more heterogeneous than casein, includes several different proteins such as beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, bovine serum albumin, lactoferrin, and lactoperoxidase, as well as glycomacropeptide, a casein-derived peptide (5,8). Each of these dairy proteins and peptides is emerging as having unique biological properties. The importance of whey protein as a value-added ingredient with health and nutrition benefits was recently addressed at the 4th International Whey Conference held in Chicago, IL in September 2005 (2). Internationally recognized experts ranging from dairy researchers and processors to leading health and nutrition specialists presented new research findings and information related to the nutritional, health, and functional properties of whey protein, as well as their commercial applications. With respect to nutrition and health, researchers examined the role of whey protein in muscle metabolism and body composition, weight management and satiety, and immune health and chronic diseases, among other potential health benefits (2).
Research demonstrating dairy proteins’ role in building and maintaining muscle mass lays the foundation for structure-function label claims on foods and beverages containing milk-derived proteins.
This Digest reviews emerging research presented at the 4th International Whey Conference and from the published scientific literature related to selected health benefits of dairy proteins. Specifically, the role of dairy-derived proteins in muscle protein synthesis and accretion, weight management, physical/sports performance, and blood pressure control, as well as other biological functions are discussed. Also mentioned are some practical applications of this knowledge. For additional information on the health benefits of dairy proteins, readers are referred to several reviews/reports (4,5,9-15) and to the proceedings of recent conferences (1,2).
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