AJCN 19th International Congress of Nutrition
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American Journal of Clinical Nutrition, Vol 32, 1989-1993, Copyright © 1979 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Long-term acceptance of low-lactose milk

AH Cheng, O Brunser, J Espinoza, HL Fones, F Monckeberg, CO Chichester, G Rand and AG Hourigan

Low-lactose milk was produced by incubating cow's milk with yeast lactase. Sixteen lactose tolerant and 15 intolerant volunteers ingested 500 ml of the product twice daily for 1 month. During the testing period all subjects received on three occasions the same volume of unmodified milk in double-blind tests. Symptoms recorded throughout the study and for an additional 15 day base-line observation period were: diarrhea, abdominal pain and distention, flatulence, heartburn, and headache. Low-lactose milk acceptance was excellent. No significant differences were found between tolerants and intolerants during the base-line period and while ingesting low-lactose milk. By contrast, unmodified milk induced severe symptoms only in the intolerants. Availability of low-lactose milk and of its by-products allows consumption of greater volumes of this highly nutritious food by subjects with lactose intolerance with none or less symptoms compared to unmodified milk.


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D. A. Savaiano, C. J. Boushey, and G. P. McCabe
Lactose Intolerance Symptoms Assessed by Meta-Analysis: A Grain of Truth That Leads to Exaggeration
J. Nutr., April 1, 2006; 136(4): 1107 - 1113.
[Abstract] [Full Text] [PDF]


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