Health Benefits of Dairy Proteins

The July/August issue of the Dairy Council Digest focuses on the various health benefits of milk proteins previously not recognized. In a previous entry, I’ve written about fatty components in milk called conjugated linoleic acids, and how these compounds may be used to treat diabetes. This time, the spotlight is on the protein components: casein and whey and their bioactive peptides and amino acids.

Some components of milk and their health benefits which were mentioned in the article were:

Enhancing Muscle Formation. Milk is a rich source of branched chain amino acids, especially leucine, which helps support normal maintenance and growth of muscle. Well-maintained muscles are not just for athletes, but are also important for people like you and me, for overall health and prevention of disease.

Weight Control. Dairy proteins, because of their high leucine content, contribute to weight control regimes. Leucine has a unique role in increasing fat loss and promoting lean muscle tissue, as well as regulating blood glucose levels. There are also some studies which demonstrated that leucine may also influence body weight by their impact on satiety and food intake.

Blood Pressure Control. Animal and human studies show that dairy protein (whey and casein hydrolysates) reduces high blood pressure. Casein and whey are rich sources of angiotensin converting enzyme inhibitory peptides which have been shown to reduce blood pressure.

Other Health Benefits. Studies also suggest their potential beneficial effect in bone and dental health and protection against toxins, bacteria, and viruses.

It is no wonder that there are a lot of the protein-enriched food in the market today, many of which use whey and other milk proteins, Many of these are drinks and snacks meant for sports enthusiasts and those on high-protein weight-reduction diets.