ID 725 -
Whey protein peptides
PL:
EN: Whey protein peptides
Pdf:
1.7. Whey protein and alphalactalbumin (ID 424, 430, 432, 725, 1433)
The food constituents that are the subject of the health claims are whey protein and alphalactalbumin related to the following claimed effects: immune defence against pathogens, cognitive function, mood, and blood pressure.
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 (approximately 50 %), alpha-lactalbumin (approximately 20 %), bovine serum albumin (approximately 10 %) and immunoglobulins are the major protein fractions in whey. The composition and amino acid profile of whey protein preparations may vary depending on the enrichment of one of these fractions, such as alpha-lactalbumin (Markus et al., 2002). Whey can be treated and processed in different ways
depending on the type of whey protein and products to be obtained. The main commercial forms are concentrates (29-89 % protein by weight), isolates (about 90 % protein by weight) and hydrolysates (partially pre-digested). Differences in composition between different whey protein products may exist depending on the manufacturing processes applied (Onwulata et al., 2004). The products generally have a high content of essential amino acids, with especially high proportions of available lysine, cysteine and tryptophan. Whey protein composition also differs between breeds of cow (Haug et al., 2007; Meisel and FitzGerald, 2003).
In relation to ID 430, 432 and 1433, the Panel notes that the composition of whey protein is variable, especially with regard to constituents such as alpha-lactalbumin, which is claimed to have psychoactive properties. Alpha-lactalbumin is a protein which occurs naturally in mammalian milk, and is measurable in foods by established methods. Alpha-lactalbumin is composed of 123 amino acids, including tryptophan which is a precursor of the neurotransmitter serotonin. The tryptophan content of alpha-lactalbumin preparations is variable, and can range from 1.2 g/100 g (Markus et al., 2002; Merens et al., 2005) to 4.8 g/100 g (Markus et al., 2005). The Panel notes that the references provided for these IDs refer to different food products containing various commercial whey protein or alpha-lactalbumin preparations, and that the composition of these food products is variable, in particular with respect to their amino acid profile, which may have an impact on the claimed effects. The Panel notes that from the information provided it is not possible to determine the food constituent(s) which are the subject of the claims.
In relation to ID 725, the Panel notes that from the conditions of use and references provided it is not possible to determine the particular whey protein peptides which are the subject of the claim.
In relation to ID 424, the Panel notes that in the references provided different commercial whey protein products were used, and that no information has been given on the composition, or on the standardisation of the manufacturing process, of these products. The Panel notes that from the information provided it was not possible to determine the specific “whey protein” product which is the subject of the claim.
The Panel considers that the food constituents, whey protein and alphalactalbumin, which are the subject of the claim, are not sufficiently characterised in relation to the claimed effects considered in this section.
The Panel concludes that a cause and effect relationship cannot be established between the consumption of whey protein and alphalactalbumin and the claimed effects considered in this section.
Warunki i możliwe ograniczenia stosowania oświadczenia
Must meet minimum requirements for use of the claim "source of protein" as per Annex to Regulation 1924/2006.