Advanced Whey Unflavoured
Enhanced with lactoferrin
- 28% more lactoferrin than other whey proteins
- Naturally balanced amino acid profile
- Available in two delicious flavours
- No added sweeteners
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Advanced Whey isn’t your average protein powder. It is a high-quality whey protein designed to capitalize on the benefits of immune-supporting nutrients naturally found in whey. The combination of whey protein concentrate rich in alpha-lactalbumin, whey protein isolate and lactoferrin isolate results in a protein that is 20% alpha-lactalbumin and contains up to 28% more lactoferrin than other high-end whey protein powders currently available. Advanced Whey is now made without the use of soy-based ingredients. It is good for those who want to boost their immunity, build muscle or lose weight, and is a good source of nutrition for those who may not consume enough protein in their diet.
AOR’s Advanced Whey is designed to be as natural and healthy as possible. Advanced Whey uses cross-flow microfiltration to minimize protein denaturation, contains no sweeteners, and includes minimal added flow agents. AOR’s whey uses both whey protein isolate and a high-protein (75%) concentrate. Both yield a high percentage of protein while the concentrate contains healthy immune-enhancing factors not found in isolate.
Combines whey protein isolate plus a high-protein concentrate (80% protein), yielding a 20% alpha-lactalbumin and enriched with up to 28% more lactoferrin than other high-end whey proteins currently available. Lactoferrin levels increase naturally after intense bouts of physical activity in order to support the immune system which can be weakened by rigorous exercise. Advanced Whey uses a low-temperature cross-flow microfiltration (not ion-exchange) to maximize protein content and minimize protein denaturation. Advanced Whey Protein has been tested free of pesticides, antibiotics, heavy metals and melamine.
AOR™ guarantees guarantees that all ingredients have been declared on the label. Contains no wheat, gluten, corn, peanuts, sulphites, mustard, soy or eggs.
Mix one scoop with your favourite beverage. Stir with a spoon for 30 seconds. No blender required. Sweeten to taste. Take a few hours before or after taking other medications, or as directed by a qualified health care practitioner.
Consult a health care practitioner prior to use if you have been instructed to follow a low protein diet. This product contains milk products. Do not use if you have a milk allergy.
- Immune function
- Nutritional support
- Normal cell growth
The information and product descriptions appearing on this website are for information purposes only, and are not intended to provide or replace medical advice to individuals from a qualified health care professional. Consult with your physician if you have any health concerns, and before initiating any new diet, exercise, supplement, or other lifestyle changes.
†from 15.59 g whey protein isolate (85.5% protein) and 11.25 g whey protein concentrate (75.6% protein).
Lactoferrin has been studied in various models, as a broad-spectrum antimicrobial and immunomodulatory milk glycoprotein. The aim of this randomized, placebo-controlled, double-blind study was to evaluate the effect of bovine lactoferrin on the prevention of the first episode of late-onset sepsis in low birth-weight infants. In this study, 191 neonates, with an average gestational age of 32.1 ± 2.6 weeks were randomized to receive placebo or lactoferrin at 200 mg/kg body weight per day for four weeks.
The results from this study show less occurrence of sepsis in the lactoferrin-fed groups, compared to the placebo group, with the confidence interval calling for a larger trial. No serious adverse events attributable to the intervention were observed in the participants.
Hospital-acquired infections are an important contributing cause of morbidity and mortality, especially in preterm infants. This article reviewed the available evidence for lactoferrin use in neonates and infants. One reviewed study showed that there was a significant association between the amount of fecal bifidobacteria and lactobacilli and lactoferrin concentrations, suggesting that lactoferrin may promote the growth of beneficial gut microbiota. Another study reported a significant reduction in the incidence of late-onset sepsis, with lactoferrin supplementation in very low birth weight preterm infants. A secondary analysis of the study data showed that lactoferrin supplementation was also associated with reduced incidence of fungal infections. Multiple studies have confirmed the benefit of lactoferrin supplementation in reduced infection rates, necrotizing enterocolitis, and/or mortality when compared with a placebo. Most of the studies published have used bovine lactoferrin as the source for supplementation. One study looked at human lactoferrin in very low birth weight infants – the results report lower rates of hospital-acquired infections. Although the study with the human lactoferrin confirms results observed in other lactoferrin studies, it was underpowered and did not reach significance, therefore more studies with human lactoferrin are needed to determine if this is a viable source for lactoferrin as well.
This community-based randomized double-blind placebo-controlled trial evaluated the effect of bovine lactoferrin on the prevention of diarrhea in children. 555 children, aged 12-18 months, were randomized to receive either a placebo or lactoferrin for six months; anthropometric measures were done monthly. The main pathogens isolated during diarrheal episodes were norovirus (35.0%), enteropathogenic E. coli (11.4%), Campylobacter (10.6%), enteroaggregative E. coli (8.4%), enterotoxigenic E. coli (6.9%), and Shigella (6.6%). Although this study did not show a decrease in the incidence of diarrhea, it showed a decrease in diarrhea longitudinal prevalence and severity with lactoferrin supplementation, compared to the placebo group.
Although many studies evaluating the immuno-effect of lactoferrin are in infants, a study published in 2008 looked at the effect of lactoferrin in enhancing and supporting the immune system response in healthy adult males. This was an intraindividual, repeated measure clinical study design, where eight adult males consumed placebo for seven days, followed by 100 mg lactoferrin for seven days, followed by 200 mg lactoferrin for the last seven days of the trial. Each participant was monitored for peripheral blood lymphocyte subset counts, T-cell activation, natural killer (NK) cell cytotoxicity, serum cytokine levels (tumor necrosis factor [TNF]-alpha, interferon [IFN]-gamma, interleukin [IL]-2, IL-4, IL-6, and IL-10), and serum hydrophilic, lipophilic, and total antioxidant capacity. Significant increases were found between the pre-supplementation and 200 mg lactoferrin supplementation in total T-cell activation (helper T and Cytotoxic T cell activation). An increase in hydrophilic antioxidant capacity was also observed, suggesting that bovine lactoferrin modulated immune activity and antioxidant status.
AOR is currently collaborating with researchers at Sunnybrook Research Institute, University of Toronto to evaluate the effect of AOR’s lactoferrin in very low birth weight infants. This trial: Lactoferrin Infant Feeding Trial_Canada (LIFT_Canada) – is a multicenter, double-blind, randomized, controlled trial with the aim of enrolling 500 infants. The data from this study will be combined with a similar trial going on in Australia/New Zealand (LIFT_ANZ). The primary outcome of these studies will assess for the presence of neonatal morbidity and at discharge, for survival. The proposed plan for the clinical trial has been published in Biomed Central (BMC) pediatrics.
Nutritional Support & Weight Management
Protein is considered a good way to increase satiety and feelings of fullness. The purpose of this double-blind randomized clinical trial was to compare the relative effectiveness of a higher protein and conventional carbohydrate intake during weight loss on body composition and physical function in older women. 31 overweight/obese, post-menopausal women were randomized to either a 25 g whey protein supplementation group or a placebo group, while also being prescribed a reduced-calorie diet (1400 Kcal/day) for six months. Assessments of efficacy included: Lean soft tissue (LST) via dual-energy X-ray absorptiometry; thigh muscle, subcutaneous adipose tissue (SAT), and intermuscular adipose tissue with magnetic resonance imaging; knee strength with isokinetic dynamometry; balance and physical function with a battery of performance tests.
The results show that the whey protein supplementation group lost more weight than the placebo. Weight to leg LST ratio was improved in the supplementation group, along with more muscle gain and a great loss of SAT than the placebo group. The authors conclude that “a higher protein intake during caloric restriction maintains muscle relative to weight lost, which in turn enhances physical function in older women.”
This randomized, placebo-controlled, double-blind, parallel-arm study evaluated a whey protein supplement, high in leucine, bioactive peptides, and milk calcium, for its ability to enhance weight loss in study participants, along with a 500 calorie reduction per day. Study subjects consumed whey protein supplement 20 minutes before breakfast and dinner for 12 weeks. Body fat and lean muscle tissue were measured by dual-energy x-ray absorptiometry (DEXA). Bodyweight and anthropometric measurements were recorded every four weeks. Blood samples were taken at the beginning and end of the study.
The results show that both groups lost a significant amount of weight from baseline, with the supplementation group losing more weight than the placebo group after 12 weeks of supplementation. The supplementation group lost significantly more body fat and less lean muscle than the placebo group, with the ratio of fat to lean loss much larger in the supplementation group. Over 5% loss in fat mass is shown to reduce the risk of obesity-related diseases. In this study, the whey supplementation had a 6.1% loss in body fat mass.
This randomized, controlled trial looked to compare the effects of whey protein or soy protein or carbohydrates on muscle mass. Both men and women were randomized into groups to receive either carbohydrate-based supplementation, whey protein or soy proteins, while all completing a supervised, whole-body, periodized resistance training program consisting of 96 workouts for 9 months. Body composition and plasma amino acid responses to resistance exercises were determined at the baseline and every three months after for the duration of the study.
The results show that lean body mass gains were significantly greater in the whey supplementation group, compared to the carbohydrate and soy supplemented groups. Fasting leucine concentrations appeared to be positively correlated with lean body mass responses. Whey protein is generally higher in leucine content than soy protein, therefore it is not surprising that the whey protein supplemented group showed a significant improvement in lean body mass responses to resistance training.
This sequential clinical study wanted to evaluate the hypothesis that increasing protein content while maintaining carbohydrate content could lower body weight by decreasing appetite and spontaneous caloric intake. Appetite, caloric intake, body weight, and fat mass were measured in 19 subjects placed sequentially on the following diets: a weight-maintaining diet (15% protein, 35% fat, and 50% carbohydrate) for two weeks, an isocaloric diet (30% protein, 20% fat, and 50% carbohydrate) for two weeks, and an ad libitum diet (30% protein, 20% fat, and 50% carbohydrate) for 12 weeks.
The results show a marked increase in satiety in the protein supplemented group, along with a sustained decrease in ad libitum caloric intake. This is thought to be mediated by increased central nervous system leptin sensitivity, resulting in significantly greater weight loss.
A 20-year old study evaluated the effect of whey protein on serum lipid levels in rats and humans. Healthy adult males were supplemented with a placebo or fermented milk, containing whey protein in the morning and evening for eight weeks. A significant increase in high-density lipoprotein (HDL) was observed in the whey protein group, compared to the placebo group. The atherogenic index ([total cholesterol – HDL cholesterol] ÷ HDL Cholesterol) was significantly lower in the whey protein group. Additionally, the researchers observed a decrease in systolic blood pressure with whey protein intake, suggesting a role for whey protein in cardiovascular health.
More recent studies have evaluated the effect of whey protein supplementation on cardiovascular health markers. This randomized, single-blind, parallel design studied the effect of whey protein on blood pressure and cardiovascular health. Overweight/obese participants were randomized to receive either whey protein, casein, or glucose for 12 weeks. For the duration of the study, systolic (SBP) and diastolic (DBP) blood pressure were measured, along with inflammatory markers as endpoints for the study.
Although whey protein supplementation did not have a significant effect on inflammatory markers, the researchers observed a significant decrease in both SBP and DBP in the whey protein and casein groups, compared to the glucose control groups, suggesting an improvement in blood pressure and vascular function in overweight individuals with milk protein – whey and casein – supplementation.
This study was aimed at evaluating the effect of whey protein supplementation and resistance training on antioxidant status and cardiovascular risk factors in overweight men (mean age 23 ± 3.6 years). Thirty males were randomized into one of three groups – group one: resistance training + whey protein supplementation; group two: resistance training + placebo; a control group. Total antioxidant capacity, glutathione levels, and HDL levels were found to be significantly higher in group one participants, compared to group two and three, suggesting that the combination of whey protein supplementation, along with resistance training can lead to improvements in the antioxidant system and reduce some cardiovascular risk factors in overweight individuals.
Glucose Tolerance/Insulin Sensitivity
This randomized, controlled, parallel design study was conducted to evaluate the effects of whey protein (27 g) supplementation on body composition, lipids, insulin, and glucose in comparison to casein (27 g) and glucose (control – 27 g) supplementation in overweight/obese individuals. Study subjects were assessed at baseline, six, and 12 weeks of supplementation for changes in body weight, height, waist circumference, total body fat, lean mass, as well as circulating insulin, glucose, and lipids (TAG, NEFA, HDL, LDL, and apo B).
The results show a significant decrease in triacylglyceride levels, total cholesterol, and LDL cholesterol, compared to the placebo-controlled group. Additionally, fasting insulin levels and homeostasis model assessment of insulin resistance scores were significantly lower in the whey supplementation group, demonstrating that whey protein supplementation efficiently improves fasting lipids and insulin levels in overweight/obese individuals.