Whey is the liquid by-product of making cheese from milk. It is a complete protein food additive, which means it has all of the essential amino acids your body needs to build proteins. Whey can be made into different products, such as whey powder, whey protein concentrate and whey protein isolate. Also, minerals and lactose can be reduced in whey products, depending on consumer demand. Whey protein is used is used in numerous foods or as a dietary supplement.
Whey Protein
Fluid whey is often greater than 93 percent water. Usually, whey liquid is pasteurized and dried into a powder. Manufacturers manipulate whey products to separate components specifically for the end-user. Nonprotein components of whey can be removed during processing to concentrate the protein as much as 50 percent. Acid whey comes from soft cheeses such as ricotta and cottage, while sweet whey is produced from cheeses like Swiss, cheddar and mozzarella.
Protein Digestion
Protein digestion begins in your stomach and continues in your small intestine, where pancreatic enzymes break down the partly digested protein into its constituent amino acids. Your small intestine absorbs these amino acids and uses them to build and repair tissues and manufacture all of the enzymes your body needs to function properly. Residual unabsorbed proteins continue into your colon, where bacteria decompose them. Intestinal residue is food that remains undigested as it moves through your system. Low-residue foods include proteins, such as whey.
Whey Digestibility
Protein digestibility is a measure of the proportion of protein that is absorbed by your body. Soybeans have a PD of 78 percent, eggs 97 percent and whey is 100 percent. Therefore, 100 percent of whey is digestible, leaving no intestinal residue. Also, bioactive components of whey benefit your immune system and maintain intestinal integrity.
Benefits of Whey
The addition of whey to food products has both nutritional and functional benefits. Not only does whey insert high-quality protein into foods, it improves slicing, spreading and melting. It improves the flavor of baked goods and helps processed meats retain moisture. In a 2001 study by Reza Hakkak in "Cancer Epidemiology Biomarkers & Prevention," dietary whey decreased colon tumors in animals by 29 percent, suggesting that consuming whey proteins may reduce your risk of developing colon tumors.
Considerations
Although whey is considered to be a high quality protein with 100 percent protein digestibility, the Institute of Medicine recommends that only 10 to 35 percent of the calories you consume daily come from protein. Athletes and older adults may benefit from a higher protein intake, but average individuals should keep protein within suggested levels. The American Heart Association does not recommend high-protein diets.
References
- National Dairy Council: Whey Protein Health Education Kit
- United State Department of Agriculture: U.S. Whey Eports
- Dairy for Global Nutrition: Nutritional Benefits of Dairy Ingredients -- Whey
- University of Cincinnati Clermont College: Digestive System
- National Institutes of Health: Low-Residue Fiber Diet
- United States Dairy Export Council: Protein Digestibility
- Cancer Epidemiology Biomarkers & Prevention: Dietary Whey Protein Protects Against Axoxymethane-Induced Colon Tumors in Male Rats
- National Dairy Council: Whey Protein Frequently Asked Questions
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