Lactose hydrolyzed milk.

Area of Science:

• Nutritional Science
• Gastroenterology
• Human Physiology

Background:

• Milk is a nutrient-rich food source, but lactose intolerance limits its consumption in many populations.
• Developing strategies to reduce lactose content in milk is crucial for improving milk accessibility.
• Lactose malabsorption is prevalent in certain demographic groups, necessitating alternative milk options.

Purpose of the Study:

• To evaluate the impact of different lactose hydrolysis levels on blood sugar response in Black adolescents.
• To assess symptom occurrence in relation to milk consumption and lactose content.
• To determine the efficacy of lactose-hydrolyzed milk for individuals with lactose malabsorption.

Main Methods:

• A study involving 32 Black adolescents (13-19 years) with varying lactose absorption capabilities.
• Participants consumed 8 ounces of untreated whole milk, 50% lactose-hydrolyzed milk, or 90% lactose-hydrolyzed milk.
• Blood glucose levels and gastrointestinal symptoms were monitored post-consumption.

Main Results:

• Lactose malabsorbers showed significantly lower peak blood sugar increases with 90% lactose-hydrolyzed milk (14.5 mg/100 ml) compared to untreated milk (4.4 mg/100 ml).
• The 50% hydrolyzed milk resulted in intermediate blood sugar increases (8.8 mg/100 ml) in malabsorbers.
• Symptom reporting was highest with untreated milk, reduced with 50% hydrolyzed milk, and minimal with 90% hydrolyzed milk in malabsorbers.

Conclusions:

• Lactose-hydrolyzed milk, particularly the 90% hydrolyzed version, significantly improves lactose absorption and reduces symptoms in adolescents with low lactase levels.
• Hydrolyzed milk offers a viable alternative for incorporating milk into the diets of populations at high risk for lactose intolerance.
• Dietary strategies involving hydrolyzed milk can enhance nutrient intake in lactose-intolerant individuals.