Whey protein

Whey protein is notable for FODMAPs, lactose, histamine and oligosaccharides. Clear on gluten, fructose, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.

Whey protein contains moderate levels of FODMAPs. Whey protein is where the label matters more than the food. An ISOLATE has been filtered until almost no lactose remains and is effectively low; a CONCENTRATE keeps a good deal of it. Both are sold in the same tubs to the same people, and the word on the front is the whole answer.

Whey protein contains moderate levels of lactose. Whey protein depends on the grade: the isolate is filtered far enough that most people are fine with it, while the concentrate keeps more of the milk sugar. Check which of the two words the label uses.

Whey protein contains only low levels of histamine. Whey protein is low because it is filtered and dried from fresh whey, with no fermentation step at all. Histamine in dairy is a storage measurement, not a recipe one. Milk is not a fermented food, so its histamine depends on how it was kept rather than on how it was made - and that is exactly what the study behind this level varied: STORAGE CONDITION. A dairy product's place on this axis is a question about the cold chain.

Whey protein contains only low levels of oligosaccharides. Whey protein is filtered for protein, and filtration removes sugars of every size, oligosaccharides included - the isolate more thoroughly than the concentrate. The lactose question that decides its FODMAP level does not have an equivalent here. Amounts vary by brand and recipe, so always check the label of the exact product.