The nutritional value of whey has been known for a long time. It contains high-quality proteins, lactose, minerals (e.g. calcium, phosphorus, magnesium and zinc), vitamins and traces of milk fat. Scientists are beginning to develop an understanding of the various components of whey, and how they may impact health and disease.
New research points to numerous health benefits of whey and whey components such as antimicrobial and anticancer activity, immune modulation, improved muscle strength and prevention of osteoporosis. Whey contains bioactive components that may positively affect cardiovascular health by their ability to lower blood pressure, inhibit platelet aggregation, and reduce blood cholesterol levels. Whey protein consists of several different proteins, including beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, bovine serum albumin, lactoferrin, and lactoperoxidase, as well as glycomacropeptide, a casein-derived protein in cheese whey. Whey protein is of high biological value compared to most other proteins, has a high content of sulfur-containing amino acids and is the highest natural source of branched chain amino acids which may stimulate muscle protein synthesis. As the knowledge of whey's potential health benefits is increasing, more and more people see whey products as an ideal contribution to their everyday healthy diet. The use of whey and whey components as dietary supplements and ingredients in functional foods is further expanded.