Gastrointestinal health

The infant intestinal microbiota is established during the first weeks and months after birth. This microbiota becomes a fingerprint of the individual early in life and affects intestinal development significantly. So, it is of major importance to the infant that early nutrition supports a healthy microbiota and intestinal development.

Human milk is recognised for its ability to promote infant gut development and health through components like alpha-lactalbumin, immunoglobulins, lactoferrin, MFGM proteins and sphingolipids including gangliosides. These components secure a healthy intestine through several mechanisms including: support of a healthy microbiota, antimicrobial effects and diarrhea prevention and promote healthy intestinal growth and maturation.

Arla Foods Ingredients has developed several ingredients with a positive influence on gastrointestinal health. Lacprodan® MFGM-10 has a unique protein and lipid profile with components like lactoferrin, IgG, and phospholipids including sphingomyelin and gangliosides. The later has in vivo demonstrated antipathogenic effects. Lacprodan® MFGM-10 has been clinical documented to significantly reduce incidence of diarrhea following dietary supplementation in a complementary food. Alpha-lactalbumin, present in high amounts in our two products Lacprodan® ALPHA-10 and Lacprodan® ALPHA-20, is the most abundant whey protein in human milk and has been clinical documented to reduces feeding-related gastrointestinal discomfort.

Related products: Lacprodan® MFGM-10Lacprodan® ALPHA-10 and Lacprodan® ALPHA-20


Zavaleta et al. 2011. J Pediatr Gastroenterol Nutr. 53: 561-568; Davis et al. 2008. Eur J Clin Nutr 62, 1294–1301. Brück, 2017. Dairy in Human Health and Disease across the Lifespan, edited by Ronald Ross Watson, et al., Elsevier Science.

Arla Foods Ingredients supports the WHO recommendation for exclusive breastfeeding for the first six months of an infant’s life and continued breastfeeding up to the age of two or beyond in combination with nutritionally appropriate complementary foods.