Milk proteins…all you need to know!
Demand for protein is on the rise worldwide. As consumers food needs evolve, protein is playing a bigger role in their purchasing decision.
We want to find out more! Magdalena Drabble, Head of Quality at Jersey Dairy has provided information in relation to health benefits of milk proteins supported by links to scientific evidence.
But first, let’s find out about Magdalena and her role at Jersey Dairy…
“My role as Head of Quality is to establish, implement, supervise, administer and monitor business assurance programs to ensure policies, procedures, specifications, HACCP Food Safety, accreditation standards BRC and ISO 9001:2015, laboratory accreditation, plus customer and regulatory requirements are consistently followed.
I have a Master of Science and Engineering and also a degree in Quality Management and Control in Food Economy. I am currently studying at The University of Reading – doctorate programme in Sustainable Food Quality for Health. The subject of my current research is, ‘Impact of raw milk microbiological quality on UHT milk shelf life’. Discussing the breakdown of milk proteins as a consequence of proteinases enzymes present in raw milk. It discusses the need of strict control of raw milk quality in order to produce products of high quality“.
Wow! That’s a lot of knowledge and education. Here is what Magdalena has researched in relation to health benefits of milk proteins.
Nowadays, plant-based proteins continue to gain traction. Dairy protein, which include whey and other milk protein, will continue to lead in premium application. However, protein is not just for sport nutrition consumers anymore. Mainstream consumers understand that protein supports satiety, weight loss and management, and muscle building and maintenance.
Whey protein has a very high nutritional value, and is one of the best dietary sources of high quality protein. It is highly digestible, and absorbed quickly compared to other proteins. Whey protein is excellent for promoting muscle growth and maintenance when coupled with strength training.
Whey protein may lower blood pressure in people with elevated blood pressure. Whey protein is effective at moderating blood sugar levels, especially when taken before or with high-carb meals. It may be particularly useful for people with type 2 diabetes. High doses of whey protein have been shown to reduce blood levels of C-creative protein, indicating that it can help reduce inflammation.
Whey protein supplements may have beneficial effects on inflammatory bowel disease. Protein supplementation may strengthen the body’s antioxidant defences by promoting the formation of glutathione, one of the body’s main antioxidants. Long term, high dose protein supplementation may lower cholesterol levels. However, the evidence is very limited at this point. Protein is very satiating (filling), even more so than other types of protein. This makes it a useful addition to weight loss diet. Eating plenty of protein is a very effective way to lose weight, and some studies show that whey protein may have even greater effects than other types of protein.
Amazing! There are many benefits associated with the consumption of milk proteins. Below are the links to the scientific evidence that supports these claims.
- Boirie, et al (1997) Slow and fast dietary proteins differently modulate postprandial protein accretion. https://pubmed.ncbi.nlm.nih.gov/9405716/
- Paddon-Jones & Rasmessen B.R. (2009) Dietary protein recommendations and the prevention of sarcopenia. https://pubmed.ncbi.nlm.nih.gov/19057193/
- Kimball S.R. & Jefferson L.S.(2006) Signalling pathways and molecular mechanism through which branched-chain amino acids mediate translational control of protein synthesis. https://pubmed.ncbi.nlm.nih.gov/16365087/
- Hartman et al. (2007) Consumption of fat free fluid milk after resistance exercise promotes greater lean mass accretion than does consumption of soy or carbohydrate in young, novice, male weightlifters. https://pubmed.ncbi.nlm.nih.gov/17684208/
- Tang J.E et al. (1985) Ingestion of whey hydrolysate, casein, or soy protein isolate; effects on mixed musle protein synthesis at rest and following resistance exercise in young men. https://pubmed.ncbi.nlm.nih.gov/19589961/
- Pennings B. et al (2011) Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men. https://pubmed.ncbi.nlm.nih.gov/21367943/