Is Protein Powders (Whey, Pea, Rice, etc.) safe?
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Safety of Protein Powders: Whey, Pea, Rice, and More
Introduction to Protein Powders
Protein powders, including whey, pea, and rice, are popular dietary supplements used to enhance protein intake. They are widely consumed by athletes, bodybuilders, and individuals seeking to improve their nutritional intake. However, questions about their safety remain a concern for many consumers.
Safety of Pea and Rice Protein
Fermented Pea and Rice Protein
A study evaluated the safety of pea and rice protein fermented by Shiitake mushroom mycelia. The European Food Safety Authority (EFSA) concluded that this novel food is safe for consumption under the proposed conditions. The protein content is high, and it provides essential amino acids. The study found no significant concerns regarding nutrient and contaminant levels. However, there is a potential for allergic reactions in individuals sensitive to pea, rice, or Shiitake mushrooms, but this risk is not higher than that from consuming these foods normally1.
Partially Hydrolyzed Barley and Rice Protein
Another study assessed partially hydrolyzed protein from spent barley and rice. The EFSA found no safety concerns regarding its stability and concluded that it is safe for consumption under the proposed conditions. However, it is not suitable for infant nutrition and may cause allergic reactions in individuals allergic to barley and rice3.
Nutritional Quality of Commercial Protein Supplements
A comprehensive evaluation of six commercial protein supplements, including whey, pea, and rice protein, revealed varying nutritional qualities. Whey protein concentrate and calcium caseinate were found to have the highest essential amino acid content and met the quality expectations of the Food and Agricultural Organization (FAO). In contrast, pea protein isolate and other supplements showed lower quality due to low digestibility or lack of specific essential amino acids2.
Encapsulation Using Rice and Whey Protein Blend
Research on using a rice and whey protein blend for encapsulating Baltic herring oil demonstrated that this blend can create stable emulsions and powders. The study focused on the physical properties of the emulsions and powders, indicating that the blend is effective in masking unpleasant fish flavors and maintaining stability. This suggests that rice and whey protein blends can be safely used in functional foods4.
Conclusion
Overall, protein powders such as whey, pea, and rice are generally safe for consumption when used as directed. They provide essential amino acids and can be a valuable addition to the diet. However, individuals with specific allergies should exercise caution. The nutritional quality of these supplements can vary, so it is important to choose high-quality products to ensure optimal benefits.
Sources and full results
Most relevant research papers on this topic
Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a Novel food pursuant to Regulation (EU) 2015/2283
The EFSA Panel considers pea and rice protein fermented by Shiitake mushroom mycelia as a novel food to be safe under the proposed conditions of use, with potential for sensitization and allergic reactions in individuals allergic to pea, rice, and Shiitake mushroom.
Nutritional quality evaluation of commercial protein supplements
Calcium caseinate powder and whey protein concentrate meet the nutritional quality expectations of the FAO, while egg white, milk concentrate, pea protein isolate, and soy protein isolate have lower quality.
Safety of partially hydrolysed protein from spent barley (Hordeum vulgare) and rice (Oryza sativa) as a novel food pursuant to Regulation (EU) 2015/2283
The EFSA Panel on Nutrition, Novel Foods, and Food Allergens concludes that partially hydrolysed protein from spent barley and rice is safe for use in various foods, except for potential allergenicity, with no toxicological studies required.
Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material
A rice and whey protein blend effectively masks unpleasant fish flavors in Baltic herring oil encapsulation for functional foods, with pH 6.5 producing the highest induction periods and low volatile compounds.
Use of a whey protein concentrate as a supplement to maize, rice and potatoes: a chemical and biological evaluation using growing rats.
Whey protein concentrate (WPC) is a superior protein supplement for maize and rice, with a potato-WPC mixture also possessing high protein quality.
Non-RCT
Animal StudyPea protein isolates: Structure, extraction, and functionality
Pea protein isolates show promise as a nutritious, non-GMO, and allergen-free alternative to animal-based proteins, with extraction techniques and cultivar impacting their performance in food applications.
Highly CitedProteins and Minerals in Whey Protein Supplements
Whey protein supplements show high non-compliance with labeling claims, highlighting the need for quality and safety monitoring and regulation.
Essential and non-essential/toxic trace elements in whey protein supplements
Whey protein supplements are considered safe products, meeting essential trace elements and not contributing to potentially toxic elements.
An Infant Formula with Partially Hydrolyzed Whey Protein Supports Adequate Growth and Is Safe and Well-Tolerated in Healthy, Term Infants: A Randomized, Double-Blind, Equivalence Trial
Partially hydrolyzed whey protein-based infant formula supports adequate growth and is safe and well-tolerated in healthy term infants.
RCT
Very Rigorous JournalPhysical and flow properties of rice protein powders
Rice protein powders show good flowability and thermal stability, but have lower thermal stability and higher hygroscopicity compared to dairy protein powders.
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