Evidence supporting the use of: Lactalbumin
For the health condition: Wasting

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactalbumin, a major protein component of whey found in milk, is utilized in nutritional interventions to support individuals with wasting disorders, such as cachexia and malnutrition. Scientific evidence supports its use primarily due to its high biological value, complete essential amino acid profile, and excellent digestibility, which are crucial for rebuilding and maintaining lean body mass during periods of wasting. Several clinical and experimental studies have demonstrated that supplementation with whey proteins, including lactalbumin, can enhance protein synthesis, reduce muscle breakdown, and improve nutritional status in patients undergoing catabolic stress, such as those with cancer, HIV/AIDS, or elderly individuals with sarcopenia.

Specific trials have shown that whey protein supplementation can lead to significant improvements in body weight, muscle mass, and functional outcomes in malnourished or wasting patients compared to isocaloric controls. The immunomodulatory and antioxidant properties of lactalbumin may also contribute to its beneficial effects in these populations. However, while there is broad agreement about the benefits of high-quality protein supplementation for wasting conditions, most studies assess mixtures of whey proteins rather than purified lactalbumin itself. Thus, while the evidence is moderately strong for whey protein as a group, the direct evidence for isolated lactalbumin is somewhat less robust, though mechanistically and nutritionally justified.

In summary, the use of lactalbumin for wasting conditions is scientifically validated, with moderate-quality evidence supporting its role as part of a broader strategy to counteract muscle and weight loss in various disease states.

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