Effect of Low-Lactose Processed Milk on Clinical Symptoms and Gut Microbiome Modulation in Lactose-Intolerant Adults.

Low-lactose processed milk consumption over 30 days significantly improved body composition in lactose-intolerant adults.

• Study enrolled 32 participants diagnosed with lactose intolerance via hydrogen breath test
• Intervention consisted of one serving per day of banana-flavored milk containing 10.2 g of lactose for 30 days
• Body fat percentage was significantly reduced (P < .001)
• Fat-free mass (P < .001), skeletal muscle mass (P < .001), and soft-tissue lean mass (P < .001) all significantly increased

Hydrogen breath test results showed a significant reduction in hydrogen breath levels following the intervention, with 40.6% of participants reclassified as negative for lactose intolerance.

• Hydrogen breath levels were measured before and after the 30-day intervention
• A significant reduction in hydrogen breath levels was observed post-intervention
• 40.6% of participants (approximately 13 of 32) were reclassified as negative for lactose intolerance after the intervention
• Stool and breath samples were collected before and after the intervention to assess changes

Blood pressure decreased following the intervention, but no significant changes were observed in hematological markers.

• Blood pressure reduction was observed after 30 days of low-lactose milk consumption
• No significant changes were detected in hematological markers
• Specific blood pressure values and hematological markers assessed were not detailed in the abstract

No significant changes were observed in alpha diversity or overall microbial composition across all participants following the intervention.

• Gut microbiota composition was assessed via stool samples collected before and after the 30-day intervention
• Alpha diversity did not significantly change across the full study population
• Overall microbial composition did not significantly change across all 32 participants

A significant increase in the relative abundance of the Weissella confusa group was detected specifically in participants who tested negative for lactose intolerance after the intervention.

• The increase in Weissella confusa group was statistically significant (P = .007)
• This microbiome change was observed only in the subgroup of participants who were reclassified as negative for lactose intolerance post-intervention
• No such change was detected in the overall participant population
• Weissella confusa is a lactic acid bacterium potentially relevant to lactose metabolism