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

NCT05305391•University of Turku

Summary

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.

Eligibility

Age

18 - 65 years

Sex

ALL

Healthy Volunteers

Yes

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

Locations (1)

Food Chemistry and Food Development, Department of Life Technologies, University of Turku

Turku, Finland

Key Dates

Start Date

May 18, 2022

Primary Completion Date

March 3, 2023

Completion Date

March 3, 2023

Last Updated

March 21, 2023

Enrollment

ACTUAL participants

Conditions

Milk Intolerance

Interventions

Dietary intervention

OTHER

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Milk IntoleranceMilk Hypersensitivity+1 more

View study

Data Source & Attribution

This clinical trial information is sourced from ClinicalTrials.gov, a service of the U.S. National Institutes of Health.

ClinicalTrials.gov last update: March 21, 2023Data synced to Clareo: March 29, 2026

Modifications: This data has been reformatted for display purposes. Eligibility criteria have been parsed into inclusion/exclusion sections. Location data has been geocoded to enable distance-based search. For the authoritative and most current information, please visit ClinicalTrials.gov.

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