Harmful Effects of Adulterated Whey Protein Supplement

Whey protein (WP), a critical component of milk proteins, has received great attention for its so-called contribution to muscle building and body weight regulation. Despite the increased popularity, consumption of WP has raised concerns about potential health effects, which this review is intended to explore. The properties of WP may vary based on various reasons like casein precipitation method, storage temperature, heat treatment, and other factors. WP is usually subjected to several processing methods, such as ultra and/or microfiltration or ion exchange, to produce WP isolate (90–95% protein, negligible fat, lactose, and minerals), hydrolyzed WP for improved absorption and lower antigenic reactions, and WP concentrate (protein content 20%–85%, along with variable levels of fat, lactose, and minerals). There is a complete analysis of the composition and concentrations of WP. WP is a good source of critical amino acids (AAs), which is rich in both sulfur-containing and branched-chain Aas the comprehensive breakdown of major components in WP, including Beta-Lactoglobulin, Alpha-Lactalbumin, and different Immunoglobulins, highlighting their possible concentrations