Low-grade Inflammation and Gut Symptoms From A2 and Hydrolyzed A1 Milk

Low-grade Inflammation and Gut Symptoms From A2 and Protein-hydrolysed Lactose-free A1 Milk in Lactose-tolerant and Lactose-intolerant Volunteers

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.

Inclusion Criteria:

• Perceive disturbing gut symptoms from regular milk
• Commits to the research diet for the whole research period
• Age: 18-65
• BMI: 18.5-30
• Healthy (normal kidney, liver and thyroid function and self-reported)

Exclusion Criteria:

• Milk allergy
• Regular medication (other than contraceptives) or medication affecting the gut
• Recent course of antibiotics (< 3 months prior the study)
• Pregnancy or lactation
• Diagnosed bowel disease