The primary killer of the population, worldwide, is cardiovascular disease, or, more precisely, cardiovascular disease. The symptoms of heart problems usually don't become obvious until old age because they usually develop gradually, over a period of many years. Autopsies of young adults below 20 years old have shown that quite a lot of them have atherosclerotic plaque in their arteries. It is possible to begin adding to plaque buildups from childhood without ever noticing it for years.
Hypertension, diabetes, LDL, and smoking are a number of the many processes that cause blood vessel injury that starts plaque formation. As layers of cholesterol, smooth muscles, and calcium are deposited, the plaque thickens. Arteries harden and narrow making them less elastic. Unable to extend, blood vessels cannot accommodate alterations in blood flow and the blood pressure rises. The extent of occlusion attributable to plaque varies within coronary arteries (blood vessels supplying blood to the heart). A number of cells and lipids are involved within the pathogenesis of plaque including lipoproteins, cholesterol, triglyceride platelets, white blood cells, endothelial cells, and smooth muscles. Nutrition could effect the development of heart problems by modifying one or more of these aspects.
Proteins form an essential part of natural diet. Epidemiological studies strongly support the hypothesis that increased protein intake can lower blood pressure. Dietary patterns related to an increased protein intake have been associated with a reduced risk of ischemic heart disease. Long-term supplementation of an amino acid mixture reduces ischemic damage and preserves cardiac muscle. Since stress hormones have an effect on the myocardium this also helps to maintain the protein stores within each cell to counter those effects. Therefore, protein supplementation will protect the cardiac muscle from the hyper-catabolic state seen in chronic diseases like hypertension and heart failure.
Because it's a source of cholesterol and saturated fatty acids, milk is often seen as a potential promoter of atherosclerosis and coronary heart disease. Its understood that specific milk elements, after they are seperated from the fat content, can be really advantageous to our bodies. These protein milk products could actively shield from atherosclerosis and heart disease by improving several risk factors. Whole milk consists of calcium, bioactive proteins, and other undisclosed elements that could protect from hypertension and contribute to low homocysteine amounts. Atherosclerotic cardiovascular disease and other disease outcomes could be averted by dropping coffee consumption and increasing protein consumption, that will also reduce homocysteine. Conjugated linoleic acid may have hypolipidaemic and anti-oxidative properties, and thus anti-atherosclerotic properties. Epidemiological studies counsel that protein-based milk and milk products fit well into a healthy eating pattern. What alters human blood cholesterol levels and contributes to cardiovascular risk is substituting dietary protein for carbohydrate heavy products.
The major reason it is said that milk protein protects against heart problems is because it really is 80% casein. Casein is exclusive for the reason that it has the ability to form clots in the stomach. The clot is what makes casein so helpful in nutrient supply. The fact that the clot is able to provide a sustained, slow release of amino acids, sometimes lasting for several hours, into the bloodstream, helps meet the demand for an increased supply of amino acids, increased energy, and increased protein synthesis. Casein has casokinins and lactokinins that are known for lowering blood pressure levels. Of which both are known for their ability to inhibit the creation of pressors in blood vessels and improve the creation of hormones that dialte blood vessels.
Some of the advantageous effects of milk protein come from whey, which forms 20% of the total protein in milk. The b-Lacto globulin fraction of whey protein inhibits cholesterol absorption within the intestine and lowers the entire cholesterol levels within the body. Whey is good as it's rich in specific amino acids while being low in fat. Whey also has high amounts of the amino acid cysteine. High levels of dietary cysteine boosts immune function, enhances resistance to infection and elevates glutathione (GSH) levels (an antioxidant enzyme containing cysteine). The terminal events before heart attacks involve oxidative damage to arterial plaques, blocking blood vessels. Oxidative damage could be minimized with efficient levels of glutathione, that comes through the intake of whey proteins. This could additionally thwart cardiovascular disease and aid recovery.
Therefore whey and casein complexes can supply the natural, heart-protecting goodness of milk without common adverse effects.
References
1. Pasini E, Scarabelli TM, D'Antona G, Dioguardi FS.Effect of amino acid mixture on the isolated ischemic heart.Am J Cardiol. 2004 Apr 22;93(8A):30A-34A.
2. Stolzenberg-Solomon RZ, Miller ER 3rd, Maguire MG, Selhub J, Appel LJ.Association of dietary protein intake and coffee consumption with serum homocysteine concentrations in an older population.Am J Clin Nutr. 1999 Mar;69(3):467-75.
3. Wolfe BM.Potential role of raising dietary protein intake for reducing risk of atherosclerosis.Can J Cardiol. 1995 Oct;11 Suppl G:127G-131G.
4. Pfeuffer M, Schrezenmeir J.Bioactive substances in milk with properties decreasing risk of cardiovasculardiseases.Br J Nutr. 2000 Nov;84 Suppl 1:S155-9.
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About Protica Research
Founded in 2001, Protica Research (Protica, Inc.) is a nutritional research firm specializing in the development of capsulized foods (dense nutrition in compact liquid and food forms). Protica manufactures Profect (www.profect.com), IsoMetric, Pediagro, Fruitasia and more than 100 other brands in its GMP-certified, 250,000 square foot facility. One area of specialty is the manufacturing of Medicare-approved, whey protein supplements for bariatric surgery patients.
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