Chilean scientists study new high-protein milk for allergy sufferers

The Agricultural Research Institute (INIA) has started a nationwide study to identify what type of milk is most recommended for different consumers, especially those with food allergies. This effort responds to the increasing prevalence of allergies and seeks to evaluate the different versions of bovine milk available on the market, including lactose-free, semi-skimmed, skim, and high-protein varieties.

Worldwide, Eight foods have been identified as causing 90% of allergies, including milk. In this context, the INIA study focuses on analyzing the sensory responses of people over 18 years of age to different types of bovine milk, including options like A2 milk, which contains the Beta-casein a2 protein, Known for causing less stomach upset.

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The national director of the INIA, Iris Lobos, and the researcher Ignacio Subiabre, who leads the project, have highlighted the importance of this research. Subiabre explained: “Lactose intolerance has grown in the country and, in addition, there is another percentage of people intolerant to milk protein. “We carried out this research to be able to provide the consumer with real evidence of which milk is best depending on the disease they have.”

A notable feature of this study is the inclusion of A2 milk, an alternative that is already available on the market and that has been shown to cause less stomach upset. Subiabre commented that A2 milk is “a natural milk that does not have any type of additional product added and has the same percentages of calcium and fat as traditional milk.”

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According to the Chilean Ministry of Health, 50% of the population is lactose intolerant, underscoring the need to offer suitable alternatives without compromising nutritional quality. The World Health Organization (WHO) recommends consuming at least half a liter of milk a day due to its high calcium content.

The INIA study, supported by an agreement with the Ministry of Sciences, Technology, Knowledge and Innovation, is carried out in various communities in the country. The research will provide scientific information on A2 milk and other milks aimed at consumers with dietary restrictions, helping to identify which is most suitable for each group.

This study represents a significant effort to adapt dairy products to the needs of the Chilean population, especially for those with food allergiess. The initiative seeks not only to improve the health of these consumers, but also to promote the consumption of milk in the country, highlighting its nutritional value.

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