Lactose Intolerance

Vesa, Tuula; Marteau, Philippe; Korpela, Riitta

doi:10.1080/07315724.2000.10718086

Cited by 291 publications

(189 citation statements)

References 115 publications

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“…The meal content has an effect on emptying of the stomach and thereby affects the lactose load in the Table 2 The frequency of gastrointestinal symptoms according to the three genotype groups of lactase persistence/nonpersistence during previous three months intestine [31,32] . Most lactose malabsorbers seem to tolerate small amounts of milk especially during meals [5,33] . Further studies are warranted to evaluate the amount of lactose tolerated by different genotype groups.…”

Section: Discussionmentioning

confidence: 99%

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Anthoni¹

2007

WJG

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Section: Discussionmentioning

confidence: 99%

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Anthoni¹

2007

WJG

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“…(Arola and Tamm, 1994). However, the rate and efficiency of lactose metabolism is dependent not only on the activity of lactase, but also on the amount of lactose ingested, on the gastrointestinal transit time, visceral sensitivity, the presence of functional gastrointestinal disorders and the capability of the intestinal microflora to ferment lactose (Vesa et al, 2000). Thus, a varying amount of undigested lactose reaches the colon both in normolactasic and in lactase-deficient subjects (Bond and Levitt, 1976), and this may have an effect on bowel function.…”

Section: Introductionmentioning

confidence: 99%

Removing lactose from milk does not delay bowel function or harden stool consistency in lactose-tolerant women

Seppänen

Niittynen²,

Poussa

et al. 2007

Eur J Clin Nutr

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Objectives: To investigate whether removing lactose from milk delays bowel function in lactose-tolerant women. We also examined how well the participants' subjective evaluation of the stool consistency according to the Bristol Stool Form Scale correlated with values obtained by dry matter analysis and penetrometry. Subjects and methods: A randomized double-blind cross-over trial. Thirty-three lactose-tolerant women consumed, in random order, 800 ml of lactose-free or ordinary milk per day for 2 weeks, with their main meal, but otherwise followed a lactose-free diet. The subjects estimated stool consistency according to the Bristol Stool Form Scale, registered stool frequency and gastrointestinal symptoms and collected stool samples. Results: The mean intake of lactose was 3.5 and 38.4 g/day during the lactose-free and the ordinary milk periods, respectively. There were no statistically significant differences between the lactose-free and the ordinary milk periods in stool frequency, gastrointestinal symptoms, stool hardness or faecal dry matter. Faecal pH was lower during the lactose-free milk period than in the ordinary milk period. The subjective estimation of stool hardness correlated well with the values obtained by dry matter analysis and penetrometry. Conclusions: Lactose-free milk does not delay bowel function in lactose-tolerant women. The Bristol Stool Form Scale is a useful method of evaluating stool hardness.

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“…It has nutritional benefits beyond those of milk, because people who are moderately lactose intolerant can enjoy yoghurt without ill effects, as most of the lactose in the milk precursor has been converted to lactic acid by the bacterial culture (Heyman, 2000;Vesa et al, 2000). Yoghurt also has medical uses because of the probiotic characteristics, in helping out on a variety of gastro intestinal conditions and in preventing antibiotic associated diarrhea (LourensHattingh and Viljoen, 2001; Mazahreh and Ershidat, 2009).…”

Section: Introductionmentioning

confidence: 99%

Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Ndife¹,

Idoko²,

Garba³

2014

IJNFS

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Abstract:The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x10 5 ) while sample A had the highest lactic acid bacteria count (6.4x10 3 cfu/ml). The sensory evaluation result showed significant differences (0.05

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Lactose Intolerance

Cited by 291 publications

References 115 publications

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Removing lactose from milk does not delay bowel function or harden stool consistency in lactose-tolerant women

Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

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