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[Lactose in human nutrition].
Schweiz Med Wochenschr 1998; 128(38):1393-400SM

Abstract

The disaccharide lactose is naturally present as a component of foods 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. In most people lactase activity decreases at the age of approximately 2 years of age. After this lactose intake can cause symptoms of bloating, flatulence, abdominal pain and diarrhoea due to the lactose reaching the large intestine. This phenomenon is called lactose intolerance. It is generally recommended that these people abandon the consumption of milk and dairy products. However, most lactose-intolerant people are able to digest small amounts of milk (approximately 200 ml). They can also consume cheese without (hard and semi-hard cheese) or only low lactose content (only present in 10% of soft cheese). These products are a very important source of calcium.

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

9783354

Citation

de Vrese, M, et al. "[Lactose in Human Nutrition]." Schweizerische Medizinische Wochenschrift, vol. 128, no. 38, 1998, pp. 1393-400.
de Vrese M, Sieber R, Stransky M. [Lactose in human nutrition]. Schweiz Med Wochenschr. 1998;128(38):1393-400.
de Vrese, M., Sieber, R., & Stransky, M. (1998). [Lactose in human nutrition]. Schweizerische Medizinische Wochenschrift, 128(38), pp. 1393-400.
de Vrese M, Sieber R, Stransky M. [Lactose in Human Nutrition]. Schweiz Med Wochenschr. 1998 Sep 19;128(38):1393-400. PubMed PMID: 9783354.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Lactose in human nutrition]. AU - de Vrese,M, AU - Sieber,R, AU - Stransky,M, PY - 1998/10/23/pubmed PY - 1998/10/23/medline PY - 1998/10/23/entrez SP - 1393 EP - 400 JF - Schweizerische medizinische Wochenschrift JO - Schweiz Med Wochenschr VL - 128 IS - 38 N2 - The disaccharide lactose is naturally present as a component of foods 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. In most people lactase activity decreases at the age of approximately 2 years of age. After this lactose intake can cause symptoms of bloating, flatulence, abdominal pain and diarrhoea due to the lactose reaching the large intestine. This phenomenon is called lactose intolerance. It is generally recommended that these people abandon the consumption of milk and dairy products. However, most lactose-intolerant people are able to digest small amounts of milk (approximately 200 ml). They can also consume cheese without (hard and semi-hard cheese) or only low lactose content (only present in 10% of soft cheese). These products are a very important source of calcium. SN - 0036-7672 UR - https://www.unboundmedicine.com/medline/citation/9783354/[Lactose_in_human_nutrition]_ L2 - https://medlineplus.gov/lactoseintolerance.html DB - PRIME DP - Unbound Medicine ER -