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All yogurts are not created equal.
Am J Clin Nutr 1988; 47(3):454-7AJ

Abstract

Because of autodigestion of lactose by its endogenous bacteria, the lactose in yogurt is better absorbed than other sources of lactose in lactase-deficient subjects. To investigate possible differences among brands of yogurt in this autodigesting capacity, we challenged eight lactose-malabsorbing subjects with 20 g oral lactose and three different brands of yogurt (Borden, Dannon, and Royal Maid). As a quantitative measure of carbohydrate absorption, end-alveolar breath samples were collected for 8 h and assayed for hydrogen gas. Symptoms were scored by questionnaire every 30 min for 8 h. The cumulative breath H2 and the area under the discontinuous curve of breath-H2 concentration decreased relative to lactose results after ingestion of Dannon and Royal Maid but not after Bordon yogurt. no correlation of symptoms with the degree of carbohydrate malabsorption was demonstrated. We conclude that the lactase activity of yogurt cultures varies among brands.

Authors+Show Affiliations

Gastroenterology Service, Wilford Hall USAF Medical Center, San Antonio, TX.No affiliation info available

Pub Type(s)

Clinical Trial
Controlled Clinical Trial
Journal Article

Language

eng

PubMed ID

3348155

Citation

Wytock, D H., and J A. DiPalma. "All Yogurts Are Not Created Equal." The American Journal of Clinical Nutrition, vol. 47, no. 3, 1988, pp. 454-7.
Wytock DH, DiPalma JA. All yogurts are not created equal. Am J Clin Nutr. 1988;47(3):454-7.
Wytock, D. H., & DiPalma, J. A. (1988). All yogurts are not created equal. The American Journal of Clinical Nutrition, 47(3), pp. 454-7.
Wytock DH, DiPalma JA. All Yogurts Are Not Created Equal. Am J Clin Nutr. 1988;47(3):454-7. PubMed PMID: 3348155.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - All yogurts are not created equal. AU - Wytock,D H, AU - DiPalma,J A, PY - 1988/3/1/pubmed PY - 1988/3/1/medline PY - 1988/3/1/entrez SP - 454 EP - 7 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 47 IS - 3 N2 - Because of autodigestion of lactose by its endogenous bacteria, the lactose in yogurt is better absorbed than other sources of lactose in lactase-deficient subjects. To investigate possible differences among brands of yogurt in this autodigesting capacity, we challenged eight lactose-malabsorbing subjects with 20 g oral lactose and three different brands of yogurt (Borden, Dannon, and Royal Maid). As a quantitative measure of carbohydrate absorption, end-alveolar breath samples were collected for 8 h and assayed for hydrogen gas. Symptoms were scored by questionnaire every 30 min for 8 h. The cumulative breath H2 and the area under the discontinuous curve of breath-H2 concentration decreased relative to lactose results after ingestion of Dannon and Royal Maid but not after Bordon yogurt. no correlation of symptoms with the degree of carbohydrate malabsorption was demonstrated. We conclude that the lactase activity of yogurt cultures varies among brands. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/3348155/All_yogurts_are_not_created_equal_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/47.3.454 DB - PRIME DP - Unbound Medicine ER -