Centesimal analysis of whey protein

Abstract

This study aimed to evaluate the centesimal composition of different brands of whey protein concentrate available in the Brazilian market, comparing the nutritional values declared on the labels with those obtained through laboratory analysis. Six samples of whey protein from different brands, purchased from supplement stores in Novo Hamburgo – RS, were analyzed to determine moisture, ash, lipids, and protein contents, according to the methodologies of the Instituto Adolfo Lutz. Carbohydrates were calculated by difference. The results revealed discrepancies between the labeled values and the laboratory findings, especially for carbohydrate and lipid contents, with all samples exceeding the 20% tolerance margin established by the Brazilian Health Regulatory Agency (ANVISA), under Resolution RDC No. 429/2020. In contrast, the protein values remained within the legally permitted range, consistent with the standards required for whey protein concentrate (35% to 80%). These inconsistencies may compromise both food safety and the effectiveness of dietary prescriptions, particularly for populations with specific nutritional needs, such as individuals with diabetes or dyslipidemia. It is also worth noting that the analyses were performed by a commercial laboratory, and therefore subject to analytical error. Consequently, analyzing multiple batches per brand would allow for a more representative assessment of the actual composition of the products. This study reinforces the need for stricter regulation and oversight of dietary supplements, as well as greater responsibility from manufacturers in ensuring the accuracy of nutritional information on product labels.This study aimed to evaluate the centesimal composition of different brands of whey protein concentrate available in the Brazilian market, comparing the nutritional values declared on the labels with those obtained through laboratory analysis. Six samples of whey protein from different brands, purchased from supplement stores in Novo Hamburgo – RS, were analyzed to determine moisture, ash, lipids, and protein contents, according to the methodologies of the Instituto Adolfo Lutz. Carbohydrates were calculated by difference. The results revealed discrepancies between the labeled values and the laboratory findings, especially for carbohydrate and lipid contents, with all samples exceeding the 20% tolerance margin established by the Brazilian Health Regulatory Agency (ANVISA), under Resolution RDC No. 429/2020. In contrast, the protein values remained within the legally permitted range, consistent with the standards required for whey protein concentrate (35% to 80%). These inconsistencies may compromise both food safety and the effectiveness of dietary prescriptions, particularly for populations with specific nutritional needs, such as individuals with diabetes or dyslipidemia. It is also worth noting that the analyses were performed by a commercial laboratory, and therefore subject to analytical error. Consequently, analyzing multiple batches per brand would allow for a more representative assessment of the actual composition of the products. This study reinforces the need for stricter regulation and oversight of dietary supplements, as well as greater responsibility from manufacturers in ensuring the accuracy of nutritional information on product labels.

Keywords: Whey protein. Dietary Supplements. Food Labeling. Food Composition. Nutritional Assessment. Food Quality Control.