10/17/06 WSU whey protein research

Washington Ag October 17, 2006 Whey protein, a by-product of cheese-making, may be one way to help lower the blood pressure of those with hypertension, and at the same time, help dairy producers boost the bottom line. Ag Info's Bill Scott explains. Scott: "Evidence already exists that links consumption of the bioactive peptides in whey protein with lower blood pressure in lab animals. Now working with a grant from the Washington Dairy Products Commission, a team of Washington State University scientists is ready to begin human trials of a whey protein-based beverage that has the potential for lowering blood pressure. Whey protein concentrate is treated with an enzyme to break the proteins into smaller units called bioactive peptides. The beverage will contain higher levels of those peptides than regular milk. Terry Shultz, team leader and nutrition professor at WSU, says in the U.S. alone, drugs to fight high blood pressure cost about 15-billion dollars a year and at the same time the U.S. dairy industry is struggling with how to dispose of some 360 million pounds of whey protein. He says the study hopes to address both issues. I'm Bill Scott. That bioactive peptide beverage will come in a variety of flavors and for the study it will be made at the WSU Creamery on the Pullman campus. I'm Bob Hoff.