Valio’s lactose-free milk does well in study versus A2

In a recent clinical trial documented in the Journal of Dairy Science, the effects of Valio’s protein-hydrolysed, lactose-free milk (Valio Eila Silky A1/A2 milk) and commercial A2 milk in subjects who perceive stomach symptoms from milk were compared. Considering lactose-tolerant subjects, Valio’s protein-hydrolysed Eila Silky milk was as well tolerated as A2 milk – there were no differences between the milks in gut symptoms, stool composition or inflammation markers. However, in lactose-intolerant subjects, Valio’s protein-hydrolysed Eila Silky milk caused fewer stomach symptoms than A2 milk, thus providing additional benefit.

The aim of the study was to compare the effects of Valio’s protein-hydrolysed, lactose-free Eila milk (A1/A2 milk) and A2 milk on gastrointestinal symptoms and markers of low-grade inflammation in subjects who see gut symptoms from milk.

Study showed no significant differences between protein-hydrolysed Valio Eila milk (A1/A2 milk) and A2 milk in total gut symptoms or in inflammation markers in lactose tolerant subjects. In conclusion, the protein hydrolysed lactose-free A1/A2 milk was as tolerated as an A2 milk in lactose-tolerant volunteers and better tolerated by lactose-intolerant volunteers. 

Valio was the first in the world to launch totally lactose-free milk in 2001, it says. Today, Valio has the broadest assortment of lactose-free milk products for consumers and ingredients for B2B customers. 

“As milk is an important source of nutrients at different stages of life, I’m proud that with our expertise in lactose-free technology and protein hydrolysis, we are able to provide products that enable dairy consumption also for milk-sensitive individuals,” says Dr Anu Turpeinen, nutrition research manager at Valio.

With growing global interest in high-quality protein, consumers are increasingly seeking adult nutrition products that combine scientific credibility, great taste, and digestive comfort.