ID 420 - Białka serwatkowe

PL: Białka serwatkowe
EN: Whey Protein
Pdf: whey protein

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is whey protein.
Whey protein is a mixture of globular proteins isolated from whey, a by-product obtained during the manufacturing of cheese from cow's milk. Beta-lactoglobulin (approx. 50 %), alpha-lactalbumin (approx 20 %), bovine serum albumin (approx 10 %) and immunoglobulins are the major protein fractions in whey.
Whey can be treated and processed in different ways depending on the type of whey protein end products to be obtained. Main commercial forms are concentrates (29-89 % protein by weight), isolates (about 90 % protein by weight) and hydrolysates (partially pre-digested). Small differences in composition between different whey protein products may exist depending on the manufacturing processes applied. These products generally have a high content of essential amino acids, especially high proportions of available lysine and cysteine.
A claim on protein and growth or maintenance of muscle mass has been assessed by the Panel with a favourable outcome (EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), 2010). In this opinion, the Panel will address whether the consumption of whey protein has any effect on growth or maintenance of muscle mass over and above the well established role of protein on the claimed effect.
The Panel considers that the food constituent, whey protein, which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.5. Redukcja tkanki tłuszczowej podczas diety niskoenergetycznej i treningu siłowego (ID 420, 421)

The claimed effect is “supports a decrease in body fat when combined with exercise and a hypocaloric diet”. The Panel assumes that the target population is adults on an energy-restricted diet performing resistance training who wish to decrease their body fat mass.
The Panel considers that a reduction in body fat mass during energy restriction and resistance training is a beneficial physiological effect.

3.5. Redukcja tkanki tłuszczowej podczas diety niskoenergetycznej i treningu siłowego (ID 420, 421)

Most of the references provided for the scientific substantiation of this claim did not address the effects of whey protein (but rather of other food constituents or combinations, some including whey protein), and/or did not provide data on body fat changes. In some of the references provided which assessed the effects of whey protein on body fat mass compared to another isonitrogenous protein source (i.e. casein and soy protein), or to a non-protein isocaloric control (i.e. carbohydrates), energy restriction was not part of the intervention (Cribb et al. 2006; Cribb et al., 2007; Burke et al., 2001; Candow et al, 2006). The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
One human intervention study (Demling and DeSanti, 2000) addressed the effects of whey protein consumption on lean body mass in humans compared to another isonitrogenous protein source (i.e. casein) in the context of an energy-restricted diet. This study has been described in section 3.3 and reported a significantly greater decrease in body fat mass in the casein group compared to the whey protein group.
The Panel concludes that a cause and effect relationship has not been established between the consumption of whey protein and the reduction of body fat mass during energy restriction and resistance training.

Warunki i możliwe ograniczenia stosowania oświadczenia

20 grams per day Must meet minimum requirements for use of the claim "source of protein" as per Annex to Regulation 1924/2006.