Whey, the liquid that remains after the curdling of milk, contains several highly beneficial proteins. Historically, whey has been consumed as a health drink in some cultures; however, it is often discarded or used for animal feed in the modern commercial-food industry. Prized by bodybuilders and athletes as a source of lean protein, recent research has revealed important immune-enhancing and health-boosting properties of whey protein.
Arthritis
Whey protein reduces symptoms of rheumatoid arthritis, according to a study conducted by Kou Katayama et al. at Katayama Orthopedic Rheumatology Clinic, Asahikawa, Japan. In the study, rheumatoid arthritis patients whose symptoms were not effectively managed by drug therapy were given whey protein that contained high levels of milk antibodies for three months. The researchers of the study, published in the January 2011 "Nutrition Journal," reported significant reduction in arthritis and intestinal symptoms in up to 56 percent of the participants. Antibodies to pathogenic microbes in the intestine may be responsible for the benefits, say the authors. Of additional note, symptoms reappeared when whey was discontinued and then resolved again after whey was re-introduced.
Quality
The manufacturing method used to prepare whey protein is key to its effectiveness, according to a study conducted by M.T. Pacheco et al., at the Food Chemistry and Applied Nutrition Center-Institute of Food Technology, São Paulo, Brazil. In the study, published in the Fall 2005 "Journal of Medicinal Food," the ability of whey protein to stimulate production of glutathione -- a powerful antioxidant promoted by whey protein -- was measured in samples of whey prepared using three different methods. The researchers found that whey obtained through a process that used pancreatin -- a digestive enzyme -- was up to 65 percent more effective at stimulating glutathione production than whey that was processed with a protein-digesting enzyme called alcalase. The results of the study underscore the effect of different extraction methods on the usefulness of the final product in the manufacture of whey.
Diabetes and Obesity
You might consider whey protein if you want to reduce your risk of diabetes, obesity and insulin resistance, according to a study conducted by Brent L. Petersen et al., at Glanbia Research and Development Center, Twin Falls, Idaho. In the study, published in the October 2009 "Nutrition Journal," participants consumed protein along with a glucose drink, and their blood sugar was measured at 15-minute intervals for 120 minutes following the meal. A significant reduction in blood sugar, by an average of 4.6 mmol.min/L per g of ingested whey protein -- a measure of the rate at which blood sugar rises or falls -- was noted in the whey group compared to a control group that did not receive whey.
Blood Flow
Whey protein improves blood flow, according to a study by Kevin D. Ballard et al., published in the July 2009 "Nutrition Journal." In the study, participants consumed 5 g per day of a protein derived from whey for 2 weeks. Blood-flow rates improved in the whey group compared to a control group that did not receive whey. Also, synthesis of nitric oxide -- a molecule that promotes blood vessel dilation -- increased in response to whey, report the authors of the study, conducted at the University of Connecticut.
References
- "Nutrition Journal": Supplemental treatment of rheumatoid arthritis with natural milk antibodies against enteromicrobes and their toxins: results of an open-labelled pilot study; Kou Katayama, et al.; 20111
- PubMed.gov: Effect of different hydrolysates of whey protein on hepatic glutathione content in mice; Pacheco MT, et al.; 2005
- "Nutrition Journal": A whey protein supplement decreases post-prandial glycemia; Brent L Petersen, et al.; 2009
- "Nutrition Journal": Acute ingestion of a novel whey-derived peptide improves vascular endothelial responses in healthy individuals: a randomized, placebo controlled trial; Kevin D Ballard, et al.; 2009
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