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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

POVEDA E, Elpidia. Whey, generalities and potential use as source of calcium from high bioavailability. Rev. chil. nutr. [online]. 2013, vol.40, n.4, pp.397-403. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182013000400011.

The whey is defined as a dairy product obtained during the manufacturing of cheese. It is not a substitute for cow's milk because it is a fraction of it. However, the whey contains nutrients and compounds with potential nutritional and functional benefits. Approximately 90% of calcium from milk is present in whey. Some scientific evidence suggests that calcium from whey is more bioavailable, even overpassing the mineral salts that are used for food fortification or nutritional supplements. The enhanced bioavailability is associated with the nutrients present within, especially proteins and lactose. It has also been shown that the technology used for the processing of whey can involve greater or lesser concentration and bioavailability of calcium. Human Investigations are needed to confirm these hypotheses.

Palabras clave : whey; calcium; bioavailibity; lactose; proteins from whey; ultrafiltration.

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