Laktoseintoleranz und Verzehr von Milch und Milchprodukten

Sieber, R.; Stransky, M.; Vrese, Michael de

doi:10.1007/bf01617834

Cited by 19 publications

(8 citation statements)

References 71 publications

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“…Cheeses have negligible lactose contents, and the lactose in yoghurt is digested more efficiently than other dairy sources due to the bacterial lactase present in yoghurt which facilitates lactose digestion (111). Therefore, fermented dairy products, that is, yoghurt and most cheeses (cottage cheese, as well as soft and hard cheeses), can be tolerated by lactose-intolerant individuals without symptoms (111, 112). …”

Section: Answers To the Key Questionsmentioning

confidence: 99%

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Thorning

Raben

Tholstrup

et al. 2016

Food & Nutrition Research

351

236

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BackgroundThere is scepticism about health effects of dairy products in the public, which is reflected in an increasing intake of plant-based drinks, for example, from soy, rice, almond, or oat.ObjectiveThis review aimed to assess the scientific evidence mainly from meta-analyses of observational studies and randomised controlled trials, on dairy intake and risk of obesity, type 2 diabetes, cardiovascular disease, osteoporosis, cancer, and all-cause mortality.ResultsThe most recent evidence suggested that intake of milk and dairy products was associated with reduced risk of childhood obesity. In adults, intake of dairy products was shown to improve body composition and facilitate weight loss during energy restriction. In addition, intake of milk and dairy products was associated with a neutral or reduced risk of type 2 diabetes and a reduced risk of cardiovascular disease, particularly stroke. Furthermore, the evidence suggested a beneficial effect of milk and dairy intake on bone mineral density but no association with risk of bone fracture. Among cancers, milk and dairy intake was inversely associated with colorectal cancer, bladder cancer, gastric cancer, and breast cancer, and not associated with risk of pancreatic cancer, ovarian cancer, or lung cancer, while the evidence for prostate cancer risk was inconsistent. Finally, consumption of milk and dairy products was not associated with all-cause mortality. Calcium-fortified plant-based drinks have been included as an alternative to dairy products in the nutrition recommendations in several countries. However, nutritionally, cow's milk and plant-based drinks are completely different foods, and an evidence-based conclusion on the health value of the plant-based drinks requires more studies in humans.ConclusionThe totality of available scientific evidence supports that intake of milk and dairy products contribute to meet nutrient recommendations, and may protect against the most prevalent chronic diseases, whereas very few adverse effects have been reported.

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Section: Answers To the Key Questionsmentioning

confidence: 99%

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Thorning

Raben

Tholstrup

et al. 2016

Food & Nutrition Research

351

236

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“…The fact that ripened cheese is free of lactose [86,88,96] is an advantage for most of the adult population. Approximately 70% of the global population cannot tolerate lactose in adulthood; consumption of milk is followed by various unpleasant symptoms such as abdominal pain, diarrhea, nausea, flatulence, etc.…”

Section: Lactosementioning

confidence: 99%

“…All types of cheese except fresh and, in a few cases, soft cheese, are free of lactose. Therefore, lactose-intolerant people can consume these cheeses, which contribute to a healthy diet with their indispensable ingredients such as calcium [89].…”

Section: Lactosementioning

confidence: 99%

“…Milk fat, and therefore also cheese fat (except in mold cheese, fat does not change during ripening), has an average content of 600 g·kg −1 fat of saturated fatty acids (SFA), 235 g·kg −1 fat of monounsaturated fatty acids (MUFA) and 46 g·kg −1 fat of polyunsaturated fatty acids (PUFA). The composition varies seasonally, and in summer saturated fatty acids are reduced in favor of the unsaturated fatty acids [86]. The most common saturated fatty acid is palmitic acid (16:0) [110,111].…”

Section: Fatmentioning

confidence: 99%

“…Milk and dairy products contain all vitamins and minerals in different quantities [86]. One of the most important minerals in dairy products and especially in cheese is calcium.…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

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Cheese in nutrition and health

Walther

Schmid

Sieber

et al. 2008

Dairy Sci. Technol.

141

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-Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. The high content of fat and protein in cheese made it an energy-rich and nutritious food that was suitable for our hardworking ancestors. Recent advances in nutrition science have highlighted the contribution of cheese to nutrition and health. Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. Ripened cheese is free of lactose and therefore suitable for the nutrition of lactose-intolerant individuals. There is evidence to suggest that two bioactive tripeptides, VPP and IPP, found in sour milk fermented with Lactobacillus helveticus, lower blood pressure. These peptides were also detected in specific cheese varieties in significant quantities. The high concentration of essential amino acids in cheese contributes to growth and development of the human body. Despite the presence of a notable amount of saturated and trans fatty acids, there is no clear evidence relating the consumption of cheese to any disease. Conjugated linoleic acid and sphingolipids present in cheese may have anti-carcinogenic properties. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in losing weight in combination with low-energy diets. Cheese is an important dairy product and an integral part of a healthful diet due to its substantial contribution to human health. In recent times, diet has been linked to various diseases such as diabetes, obesity, cardiovascular disease, osteoporosis and cancer, and the focus of nutrition research has shifted towards specific food ingredients contributing to nutrition and health. Résumé -Fromage en nutrition et santé.Le fromage a une longue tradition dans l'alimentation humaine. Autrefois, il s'agissait principalement d'une forme concentrée de lait qui avait l'avantage d'avoir une durée de conservation prolongée. Le taux élevé de lipides et de protéines dans le fromage en fait un aliment nutritif, riche en énergie, qui convenait bien à nos ancêtres travaillant durement. Des recherches récentes en nutrition ont mis en évidence la contribution du fromage dans l'alimentation et la santé. Le fromage est une source riche en nutriments essentiels, en particulier en protéines, en peptides bioactifs, en acides aminés, en lipides, en acides gras, en vitamines et en minéraux. Le fromage affiné ne contient plus de lactose et convient donc aux personnes intolérantes à ce composant. Par ailleurs, il y a tout lieu de penser que deux tripeptides bioactifs, les VPP et IPP, détectés dans le lait fermenté par Lactobacillus helveticus, abaissent la pression sanguine. Ces peptides ont aussi été détectés en quantités significatives dans divers types de fromage. La concentration élevée d'acides aminés essentiels dans le fromage c...

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