Dr Milan says animal studies show a breakdown product of the A1 protein causes inflammation in the small intestine, which seems to somehow exacerbate lactose intolerance.
“What our findings suggest is while we can’t fix the inability to digest lactose, we might be able to minimise the exacerbating action of the A1 protein.”
The researchers also showed that dairy intolerance is distinct from lactose intolerance. Dairy intolerant women reported all three milk types as equal in terms of digestive discomfort over the first three hours.
A planned second study by the same team will track the effects of a2 Milk™ on gut comfort over two weeks, focussing on small intestinal inflammation.
Dr Milan will present the current findings at the Food and Nutrition Conference and Expo hosted by the American Academy of Nutrition and Dietetics on October 22.
Contact:
Nicola Shepheard Media Adviser, Liggins Institute, University of Auckland
Tel: +64 9 923 1515 Cell: +64 27 537 1319 Email: n.shepheard@auckland.ac.nz
KEY POINTS
- New research has found that a2 Milk™ prevents some symptoms of dairy intolerance and eases others, even though it contains the same amount of lactose as conventional milk
- a2 Milk™ was at least as effective as lactose-free milk at preventing or reducing some symptoms of lactose intolerance, including nausea, stomach pain and bloating but didn’t improve ratings of ‘overall digestive comfort’. It also produced the same levels of flatulence and gastric reflux as conventional milk
- Globally, about 70 percent of adults consider themselves lactose intolerant, and experience bloating, nausea or other unpleasant symptoms after consuming it
- Conventional milk contains both the A1 and A2 types of beta-casein protein; a2 Milk™ comes from cows that naturally produce only the A2 type
- One theory is that A1 protein type causes inflammation in the small intestine, which exacerbates lactose intolerance symptoms
- The research was conducted by the Liggins Institute at the University of Auckland jointly with AgResearch, and funded through the New Zealand Government High-Value Nutrition National Science Challenge, with co-funding from The a2 Milk™ Company Limited