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Relationship between lactose digestion, gastrointestinal transit time and symptoms in lactose malabsorbers after dairy consumption
Author(s) -
Labayen I.,
Forga L.,
González A.,
LenoirWijnkoop I.,
Nutr R.,
Martínez J. A.
Publication year - 2001
Publication title -
alimentary pharmacology and therapeutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.308
H-Index - 177
eISSN - 1365-2036
pISSN - 0269-2813
DOI - 10.1046/j.1365-2036.2001.00952.x
Subject(s) - lactose , ingestion , digestion (alchemy) , breath test , medicine , food science , gastrointestinal transit , lactose intolerance , gastroenterology , chemistry , chromatography , helicobacter pylori
Background: The relationship of symptoms with objective measurements, as well as some of the mechanisms involved in lactose tolerance after yoghurt consumption, remain unclear. Methods: The trial had a double‐blind design in which 22 lactose malabsorbers received 25 g daily lactose in fresh (living bacteria > 10 8 cfu/g) yoghurt or heated (< 10 2 cfu/g) yoghurt for 15 days, followed by a cross‐over (15 days) after a wash‐out period (14 days). The lactose digestion was determined by the breath H 2 test, the gastric emptying (GE) with a 13 C‐acetate breath test and the revealed transit time (OCTT) by 15 N‐lactose‐ureide test. Subjects reported their gastrointestinal symptoms (GIS) in a validated questionnaire. Results: Breath H 2 test indicated more effective lactose digestion after fresh yoghurt intake. The OCTT was shorter after heated yoghurt ingestion as compared with the fresh. There was lower severity of GIS ( P < 0.05) after fresh yoghurt intake, and this showed an inverse correlation with OCTT ( P < 0.05). Conclusions: Delayed orocoecal transit time was associated with fewer gastrointestinal symptoms. The improved lactose digestion and tolerance of fresh yoghurt should be mainly attributed to the presence of living bacteria.