Effect of raw milk on lactose intolerance: a randomized controlled pilot study

Area of Science:

• Gastroenterology
• Nutritional Science
• Clinical Research

Background:

• Lactose intolerance is a common condition characterized by digestive discomfort after consuming lactose-containing foods.
• Anecdotal evidence suggests raw milk may be better tolerated than pasteurized milk by individuals with lactose intolerance.
• Scientific investigation is needed to validate these claims.

Purpose of the Study:

• To investigate if raw milk consumption alleviates symptoms of lactose intolerance and reduces lactose malabsorption compared to pasteurized milk.
• To compare the effects of raw milk, pasteurized milk, and soy milk on lactose malabsorption and intolerance symptoms.

Main Methods:

• A randomized crossover trial was conducted with 16 adults diagnosed with lactose malabsorption.
• Participants consumed raw milk, pasteurized milk, or soy milk over three 8-day phases with 1-week washout periods.
• Lactose malabsorption was assessed using hydrogen (H2) breath testing (area under the curve H2), and symptom severity was self-reported.

Main Results:

• No significant difference in lactose malabsorption (AUC H2) or self-reported symptom severity was observed between raw and pasteurized milk.
• Both raw and pasteurized milk resulted in higher AUC H2 and symptom severity compared to soy milk.
• Initial lactose malabsorption was higher with raw milk on day 1, but this difference disappeared by day 8.

Conclusions:

• Raw milk does not appear to reduce lactose malabsorption or the symptoms of lactose intolerance compared to pasteurized milk.
• The study findings do not support the anecdotal claims regarding the benefits of raw milk for lactose intolerance.
• Soy milk was better tolerated than both raw and pasteurized dairy milk.