ID 425 -
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.
2.1. Zwiększenie sytości prowadzące do redukcji przyjmowanej energii (ID 425)
The claimed effect is “increases satiety”. The Panel assumes that the target population is the general population.
Satiety is the decrease in the motivation to eat after consumption of food. The effect may persist up to several hours, may reduce energy intake either at the next meal or across the day and, if sustained, may lead to a reduction in body weight.
The Panel considers that an increase in satiety leading to a reduction in energy intake, if sustained, might be a beneficial physiological effect.
3.1. Zwiększenie sytości prowadzące do redukcji przyjmowanej energii (ID 425)
The references provided include intervention studies and reviews on the effects of dietary protein in general and on whey protein specifically, but on outcomes other than measures of satiety (e.g. protein turnover, muscle synthesis, glucose metabolism and immune effects). The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
Among the references submitted, four addressed the effects of whey protein on measures of satiety (in the next 2-3 hours) and subsequent ad libitum energy intake when administered as a liquid pre-load on a single occasion, compared to isocaloric, liquid control pre-loads (e.g. glucose, casein, soy protein, gluten), following a randomised cross-over design (Hall et al., 2003; Bowen et al., 2006a, b; Bellissimo et al., 2008).
The Panel notes that none of these studies tested the sustainability of an effect of whey protein on measures of satiety and subsequent energy intake (effects were only tested on a single occasion and no information was provided on the repeated consumption of the food constituent). The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claimed effect.
The Panel concludes that a cause and effect relationship has not been established between whey protein consumption and a sustained increase in satiety leading to a reduction in energy intake.
Warunki i możliwe ograniczenia stosowania oświadczenia
48 grams of whey protein per serving
Must meet minimum requirements for use of the claim "source of protein" as per Annex to Regulation 1924/2006.
