ID 422 -
Białka serwatkowe
PL: Białka serwatkowe
EN: Whey Protein
Pdf: whey protein
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.
2.6. Zwiększenie siły mięśni (ID 422, 429)
The claimed effect is “muscle strength”. The Panel assumes that the target population is active individuals who are performing resistance exercise to improve muscle strength.
The Panel considers that an increase in muscle strength is a beneficial physiological effect.
3.6. Zwiększenie siły mięśni (ID 422, 429)
A number of references provided for the scientific substantiation of this claim either addressed the effects of foods other than whey protein alone (e.g. whey protein enriched or in combination with certain amino acids, such as cysteine, or branched chain amino acids) and/or reported on health
outcomes other than muscle strength. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claim.
Two human intervention studies (Cribb et al. 2006, Demling and DeSanti, 2000) addressed the effects of whey protein consumption on muscle strength in humans compared to another isonitrogenous protein source (i.e. casein). Both have been described in section 3.3. Whereas the study by Cribb et al. (2006) reported a significantly higher increase in muscle strength with the consumption of whey protein supplements compared to casein supplements in the context of a normocaloric diet, conflicting results were obtained in the study by Demling and DeSanti (2000) in the context of an energy-reduced diet. Both studies were performed in male subjects following a resistance training programme.
One human intervention study investigated the effects of whey protein compared to another isonitrogenous protein source (i.e. soy protein) and to isocaloric carbohydrate supplements (Candow et al., 2006). This study has been described in section 3.3. No significant differences in muscle strength were observed between the whey protein and the soy protein groups.
Two human intervention studies compared the effect of whey protein on muscle strength compared to isocaloric carbohydrate supplements (Cribb et al., 2007; Burke et al., 2001). The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claimed effect as they were not controlled for nitrogen intake.
In weighing the evidence, the Panel took into account that the results from the three small intervention studies in humans that addressed the effects of whey protein versus other protein sources (i.e. casein and soy protein) on muscle strength were conflicting.
The Panel concludes that a cause and effect relationship has not been established between the consumption of whey protein during resistance training and an increase in muscle strength.
Warunki i możliwe ograniczenia stosowania oświadczenia
1.2 grams of whey protein per kg of bodyweight per day
Must meet minimum requirements for use of the claim "source of protein" as per Annex to Regulation 1924/2006.