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Low-grade Inflammation and Gut Symptoms From A2 and Hydrolyzed A1 Milk
Sponsor: University of Turku
Summary
The aim of this study is to reveal how different forms of milk casein, lactose and moderate breakdown of proteins affect the symptoms that may arise from milk and markers of inflammation in volunteers receiving symptoms from milk. Research hypotheses are: 1) Protein hydrolyzed milk is as tolerated or better tolerated than A2 milk, and 2) Lactose is the main causative agent of stomach symptoms in milk-sensitive individuals.
Official title: Low-grade Inflammation and Gut Symptoms From A2 and Protein-hydrolysed Lactose-free A1 Milk in Lactose-tolerant and Lactose-intolerant Volunteers
Key Details
Gender
All
Age Range
18 Years - 65 Years
Study Type
INTERVENTIONAL
Enrollment
37
Start Date
2022-05-18
Completion Date
2023-03-03
Last Updated
2026-04-29
Healthy Volunteers
Yes
Conditions
Interventions
Dietary intervention
The arising gastrointestinal symptoms and inflammation markers from consumption of milk + lactase capsule / placebo.
Locations (1)
Food Sciences, Department of Life Technologies, University of Turku
Turku, Turku, Finland