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[Lactose intolerance and consumption of milk and milk products].
Z Ernahrungswiss 1997; 36(4):375-93ZE

Abstract

The disaccharide lactose is present as a natural component of foods only in milk and dairy products. In the gastrointestinal tract, lactose is hydrolysed by the enzyme beta-galactosidase (lactase) into glucose and galactose. These components are absorbed. With the exception of the caucasian race, the lactase activity decreases in most people at an age of 4 to 6 years. Lactose intake can cause symptoms of bloating, flatulence, abdominal pain, and diarrhea due to the lactose reaching the large intestine. This phenomenon is called lactose intolerance. It is generally recommended to those persons that they refrain from the consumption of milk and dairy products. However, most lactose intolerant people are able to digest small amounts of milk. They can also consume cheese that contains no (hard and semi-hard) or only small amounts of lactose (present in only 10% of soft cheeses). These products are very important sources of calcium. Compared to milk, the lactose content of yogurt is usually lower by about one third. Studies during the last 10 years have shown that in spite of its lactose content yogurt is very well tolerated by lactose intolerant persons. This advantage is ascribed to the presence of living lactic acid bacteria in fermented dairy products which survive passage through the stomach and also to the lactase present in these products.

Authors+Show Affiliations

Institut für Physiologie und Biochemie der Ernährung Bundesanstalt für Milchforschung, Kiel.No affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article
Review

Language

ger

PubMed ID

9467238

Citation

Sieber, R, et al. "[Lactose Intolerance and Consumption of Milk and Milk Products]." Zeitschrift Fur Ernahrungswissenschaft, vol. 36, no. 4, 1997, pp. 375-93.
Sieber R, Stransky M, de Vrese M. [Lactose intolerance and consumption of milk and milk products]. Z Ernahrungswiss. 1997;36(4):375-93.
Sieber, R., Stransky, M., & de Vrese, M. (1997). [Lactose intolerance and consumption of milk and milk products]. Zeitschrift Fur Ernahrungswissenschaft, 36(4), pp. 375-93.
Sieber R, Stransky M, de Vrese M. [Lactose Intolerance and Consumption of Milk and Milk Products]. Z Ernahrungswiss. 1997;36(4):375-93. PubMed PMID: 9467238.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Lactose intolerance and consumption of milk and milk products]. AU - Sieber,R, AU - Stransky,M, AU - de Vrese,M, PY - 1998/2/19/pubmed PY - 1998/2/19/medline PY - 1998/2/19/entrez SP - 375 EP - 93 JF - Zeitschrift fur Ernahrungswissenschaft JO - Z Ernahrungswiss VL - 36 IS - 4 N2 - The disaccharide lactose is present as a natural component of foods only in milk and dairy products. In the gastrointestinal tract, lactose is hydrolysed by the enzyme beta-galactosidase (lactase) into glucose and galactose. These components are absorbed. With the exception of the caucasian race, the lactase activity decreases in most people at an age of 4 to 6 years. Lactose intake can cause symptoms of bloating, flatulence, abdominal pain, and diarrhea due to the lactose reaching the large intestine. This phenomenon is called lactose intolerance. It is generally recommended to those persons that they refrain from the consumption of milk and dairy products. However, most lactose intolerant people are able to digest small amounts of milk. They can also consume cheese that contains no (hard and semi-hard) or only small amounts of lactose (present in only 10% of soft cheeses). These products are very important sources of calcium. Compared to milk, the lactose content of yogurt is usually lower by about one third. Studies during the last 10 years have shown that in spite of its lactose content yogurt is very well tolerated by lactose intolerant persons. This advantage is ascribed to the presence of living lactic acid bacteria in fermented dairy products which survive passage through the stomach and also to the lactase present in these products. SN - 0044-264X UR - https://www.unboundmedicine.com/medline/citation/9467238/[Lactose_intolerance_and_consumption_of_milk_and_milk_products]_ L2 - https://medlineplus.gov/lactoseintolerance.html DB - PRIME DP - Unbound Medicine ER -