Nutrient Considerations in Lactose Intolerance

Hertzler, Steven R.; Savaiano, Dennis A.; Jackson, Karry A.; Bhriain, Sinead Ni; Suarez, Fabrizis L.

doi:10.1016/b978-0-12-391884-0.00040-8

Cited by 4 publications

(6 citation statements)

References 125 publications

(124 reference statements)

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“…Most lactose-intolerant people can eat yogurt without exhibiting typical symptoms; moreover, yogurt consumption is suggested as a suitable dietary strategy to reach the recommended daily intake of calcium for LI individuals [54,55]. In particular, some yogurt culture microorganisms such as L. delbrueckii subsp.…”

Section: Yogurt and Other Fermented Productsmentioning

confidence: 99%

Nutritional management of lactose intolerance: the importance of diet and food labelling

et al. 2020

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Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow's milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called "hidden lactose"). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cutoff value establishing "lactose-free" labeling policy is lacking and that there is no universal law regulating the production and commercialization of "delactosed" products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.

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Section: Yogurt and Other Fermented Productsmentioning

confidence: 99%

Nutritional management of lactose intolerance: the importance of diet and food labelling

et al. 2020

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“…Historically, this fermentation was perceived as a cause of LI symptoms. However, it has been largely highlighted that the fermentation of lactose and other nonabsorbed carbohydrates play an important role for human colonic health and nutritional status (Hertzler et al, 2013). In case of LNP, the loss of lactase activity is definitive: a continuing lactose consumption has no effect on jejunal LPH (Keusch et al, 1969;Reddy and Pershad, 1972;Sahi, 1994).…”

Section: Fermented Milks and Yoghurt Consumptionmentioning

confidence: 99%

“…clostridia, Escherichia Coli, etc.) is inhibited by high Bifidobacteria populations (Hertzler et al, 2013).…”

Section: Fermented Milks and Yoghurt Consumptionmentioning

confidence: 99%

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers

Corgneau

Scher

Ritié-Pertusa³

et al. 2017

Critical Reviews in Food Science and Nutrition

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The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especially the amount of ingested lactose. To formulate dairy products suitable for the vast majority of lactose intolerants, it is essential to define lactose intolerance threshold. A recent meta-analysis permitted to show that almost all lactose intolerants tolerate 12 g of lactose in one intake and approximately 18 g of lactose spread over the day. The prevalence and severity of lactose intolerance are probably overestimated by the general public. This misconception usually leads to an unnecessary reduction of dairy foodstuff consumption. Nevertheless, dairy products are essential for health mainly due to their calcium content and the positive influence of probiotic bacteria. The formulation of dairy products suitable for most intolerant and suspicious subjects seems necessary. The use of exogenous enzyme preparations, as well as the consumption of lactose-free products or products rich in probiotic bacteria are proposed as symptom-reducing strategies.

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“…However, consumers who suffer from lactose intolerance may not be able to enjoy the benefits of probiotic dairy products (Hertzler, Dennis, Jackson Karry, Bhriain, & Suarez, 2013). Therefore, nondairy probiotic beverages such as probiotic fruit juices would serve as an alternative for such consumers.…”

Section: Introductionmentioning

confidence: 99%

“…Probiotics are mostly found in yoghurt and fermented milks, because they are known to be excellent carriers for probiotics due to their good buffering capacity. However, consumers who suffer from lactose intolerance may not be able to enjoy the benefits of probiotic dairy products (Hertzler, Dennis, Jackson Karry, Bhriain, & Suarez, 2013). Therefore, nondairy probiotic beverages such as probiotic fruit juices would serve as an alternative for such consumers.…”

Section: Introductionmentioning

confidence: 99%

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Tan

Dai

et al. 2018

Food Science & Nutrition

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The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.

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Nutrient Considerations in Lactose Intolerance

Cited by 4 publications

References 125 publications

Nutritional management of lactose intolerance: the importance of diet and food labelling

Nutritional management of lactose intolerance: the importance of diet and food labelling

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

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