FDA’s Health Claim Review: Whey-protein Partially Hydrolyzed Infant Formula and Atopic Dermatitis

Chung, Carolyn; Yamini, Sedigheh; Trumbo, Paula R.

doi:10.1542/peds.2012-0333

Cited by 47 publications

(32 citation statements)

References 26 publications

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“…Whey preparations, being a source of high quality protein and of active peptides, are widely used by manufacturers of baby foods [Chung & Yamini, 2012;Lloyd, 2002;Murphy et al, 2015]. It is a standard procedure to establish an appropriate ratio of whey proteins to casein, which in the case of whey-based supplements should reach 60:40, i.e.…”

Section: Other Uses Of Whey In the Food Industrymentioning

confidence: 99%

Use of Whey and Whey Preparations in the Food Industry – a Review

Królczyk¹,

Dawidziuk²,

Janiszewska‐Turak³

et al. 2016

Pol. J. Food Nutr. Sci.

101

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The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called "forgotten treasure" and, because of their unique properties, they have been "rediscovered" and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey -and more specifi cally, its preparations -can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers' health but also on the fi nances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks. Unauthenticated Download Date | 5/13/18 2:13 AM

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Section: Other Uses Of Whey In the Food Industrymentioning

confidence: 99%

Use of Whey and Whey Preparations in the Food Industry – a Review

Królczyk¹,

Dawidziuk²,

Janiszewska‐Turak³

et al. 2016

Pol. J. Food Nutr. Sci.

101

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“…[The] FDA has concluded that the relationship between 100% Whey-Protein Partially Hydrolyzed infant formulas and the reduced risk of atopic dermatitis is uncertain, because there is very little scientific evidence for the relationship" [22,23] .…”

Section: Hydrolyzed Formulas and Primary Eczema Preventionmentioning

confidence: 99%

The Role of Hydrolyzed Formula in Allergy Prevention

Cabana¹

2017

Ann Nutr Metab

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Asthma, eczema, food allergy, and allergic rhinitis are some of the most common pediatric, chronic conditions in the world. Breastfeeding is the optimal way to feed all infants. For those infants who are exposed to infant formula, some studies suggest that certain partially hydrolyzed or extensively hydrolyzed formulas may decrease the risk of allergic disease compared to nonhydrolyzed formulas for children with a family history of atopic disease. Overall, there is some evidence to suggest that partially hydrolyzed whey formulas and extensively hydrolyzed casein formulas may decrease the risk of developing eczema for infants at high risk of allergic disease. The evidence for a preventive effect of hydrolyzed formulas on allergic rhinitis, food allergy, and asthma is inconsistent and insufficient. Finally, the qualitative changes to the peptides by the method of hydrolysis, not just the degree of protein hydrolysis, may have a large influence on the preventive effect of a particular infant formula for the potential risk of allergic disease. As a result, it may be difficult to generalize findings from clinical studies using a specific infant formula to other infant formulas from different manufacturers using different methods of hydrolysis. Further clinical studies are needed to help clinicians identify which infants may benefit from early intervention, as well as which specific hydrolyzed formulas are best suited to decrease the risk of future allergic disease.

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“…The German Infant Nutritional Intervention Study [35] found that infants fed extensively hydrolyzed casein formula for the first 4 months had reduced rate of atopic dermatitis at 1 year of age compared with infants fed cow's milk formula (CMF) ( Table 3) [35][36][37][38][39][40][41][42]. Interestingly, the rate of food-induced urticaria was higher in the extensively hydrolyzed casein formula group (1.4 vs. 0.4% but no P value is reported).…”

Section: Milkmentioning

confidence: 99%

“…A meta-analysis, examining the utility of partially hydrolyzed whey formula (W-pHF) in the prevention of allergy, found that infant-fed W-pHF had reduced atopic dermatitis at 4-6 and 12 months but not at 24 months, and 30-36 months [37]. The Food and Drug Administration concluded that there is little evidence to support the relationship between intake of W-pHF and reduced risk of atopic dermatitis up to 3 years of age [38]. Since then, an additional study by Lowe et al [39] revealed that infants fed W-pHF were not at lower risk of eczema and food reactions in the first 2 years after birth compared with CMF.…”

Section: Milkmentioning

confidence: 99%