Natural Standard® Patient Monograph, Copyright © 2014 (www.naturalstandard.com). All Rights Reserved. Commercial distribution prohibited. This monograph is intended for informational purposes only, and should not be interpreted as specific medical advice. You should consult with a qualified healthcare provider before making decisions about therapies and/or health conditions.

Background

Milk is made up of two major types of proteins, the casein class and the whey class.

Whey proteins contain higher levels of essential amino acids. They are used in ice cream, bread, soup, baby formula, and other food products.

Whey protein products can be processed in a number of ways. The finished products often have different levels of protein, sugars, minerals, and fat.

Whey protein is an easily digested source of protein. It is also a popular protein supplement for improving immune function and muscle strength. It is also used to help prevent heart disease, diabetes, and bone loss.

There is good evidence to support the use of whey protein for relieving allergy symptoms, reducing appetite, and providing protein. There is fairly good evidence to support its use for improving blood sugar levels, enhancing muscle mass and strength, and promoting weight loss. More research is needed to confirm these findings.

This evidence-based monograph was prepared by The Natural Standard Research Collaboration

www.naturalstandard.com