Protein-hydrolyzed milk offers equal tolerance to A2 milk – study finds

FINLAND – A study by the University of Turku in Finland has found that protein-hydrolysed lactose-free milk is as tolerated as A2 milk by lactose-tolerant individuals and better tolerated by lactose-intolerant individuals.

In the study, participants were divided into two groups based on their lactose tolerance, and the symptoms of each group were monitored separately during the trial periods of the different milk alternatives.

The results of the study showed that breaking down milk proteins is a promising method for people who are sensitive to milk, as A2 milk and protein-hydrolyzed A1A2 milk caused equally less stomach symptoms for lactose-tolerant individuals.

In contrast, lactose-intolerant participants had a clear increase in gut symptoms when the lactose content in the milk increased.

The best-known cause of milk-induced gastrointestinal symptoms is lactose intolerance, which is an inability to digest lactose, a sugar found in dairy products.

“Of the milks investigated in our study, the lactose-free, protein-hydrolyzed A1A2 milk was the best milk choice for lactose-intolerant people, and it was at least as stomach-friendly as A2 milk for those who can tolerate lactose,” said Principal Investigator Kaisa Linderborg, Professor of Molecular Food Sciences at the University of Turku.

The researchers found no differences in inflammatory markers, such as high-sensitivity CRP and fecal calprotectin, between the dairy-free diets and the different milks. In addition, no significant changes were observed in the levels of individual cytokines.

However, many people experience gut symptoms when ingesting milk and avoid dairy products even though they are lactose-tolerant according to their genotype.

Cow’s milk products sold in Finland typically contain both A1 and A2 beta-casein proteins. However, some cows naturally produce only A2 beta-casein, and their milk has long been available globally as a separate product.

This A2 milk is marketed as a gut-friendly alternative to regular A1A2 milk, even though previous research on the symptoms caused by A2 milk has, for example, neglected the role of lactose as a cause of symptoms.

In addition to the lactose content and the type of beta-casein in the milk, the partial breakdown of milk proteins during processing, called hydrolysis, can affect how the gut reacts to milk.

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