Milk consumption and gastrointestinal symptoms in preschool girls with different lactase genotypes

AIM: To analyze the frequency of milk consumption and subjective symptoms of intolerance to dairy products in the population of three- to six-year-old girls (born and resident in Samara) based on the genotype of the lactase gene. MATERIALS AND METHODS: We included 103 preschool girls ranging three to six years of age. Parents were questioned about the frequency of milk consumption by the child (per week), as well as the presence of gastrointestinal symptoms in their children (abdominal pain, bloating, flatulence and diarrhea) and the suspected association of symptoms with milk consumption (according to the parents). Buccal samples were taken from all girls to determine the polymorphism of the lactase genes (determination of C/T-13910 variant of the MCM6 gene). RESULTS: A significant relationship between the frequency of milk consumption and the variant of the polymorphic locus of the lactase gene, MCM6 [C 13910T; which affects the expression of the lactase gene (LCT)] has not been established. There is no correlation in the enlarged gradation of frequent milk consumption (47 times a week) and rare milk consumption (23 times a week or less): of 53 girls with the CC genotype 27 (51%) often drink milk, 26 (49%) rarely drink milk; of 39 girls with CT genotype 23 (59%) often consume milk, 16 (41%) rarely consume milk; of 11 girls with the TT genotype, 8 (73%) often consume milk, 3 (27%) rarely consume milk (c2 1.94, p = 0.379). There was no significant relationship between the frequency of milk consumption, subjective symptoms of lactose intolerance (abdominal pain, bloating, flatulence and diarrhea) and the genotype; these symptoms were found only in four girls carrying the C allele (CC and CT genotypes) though not detected in girls with TT genotype. CONCLUSION: In girls of 36 years old, there is no relationship between the frequency of milk consumption, subjective symptoms of lactose intolerance and genotype of lactase gene.

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Assessment of Milk Consumption and Lactose Intolerance among Self Perceived Lactose Intolerant Student of Abia State Polytechnic, Aba, Nigeria

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i3431567 ◽

2021 ◽

pp. 31-37

Author(s):

O. E. Elekwachi ◽

O. C. Afam-Anene ◽

C. O. Asinobi

Keyword(s):

Dairy Products ◽

Lactose Intolerance ◽

Low Frequency ◽

Ice Cream ◽

Tolerance Test ◽

Hospitality Management ◽

Milk Consumption ◽

Dairy Consumption ◽

Nutritional Needs ◽

Milk And Dairy Products

Objective: The study assessed milk consumption and prevalence of lactose intolerance among self-perceived lactose intolerant students of Abia State Polytechnic, Aba. Subject and Methods: The study involved 121 self-reported lactose intolerants students from which 76 students with confirmed cases of lactose intolerant were selected from two purposively selected departments namely: Food Science and Technology (F.S.T) and Hospitality Management Technology (H.M.T) Abia State Polytechnic Aba. Questionnaires were used to collect information on dairy consumption and self- perceived intolerance to milk; while milk tolerance test was used to investigate the incidence of lactose tolerance among the student Results: The result shows that self-perceived lactose intolerance was higher (89%) than the estimated prevalence of (79%) among the students. The majority of the students consumed milk and dairy products, with percentages of 100%, 82%, 72%, and 100% for milk, ice cream, yoghurt, and flavored dairy products, respectively. The frequency and serving portions consumed per day were small. The percentages were 24%, 17%, 16%, and 15% for milk, ice cream, yoghurt, and flavored dairy products, respectively. None of the subjects consumed up to 2 serving of milk per day. Conclusion: The result shows that a high percentage of the students still consume milk and dairy products, irrespective of their lactose intolerance. This suggests that lactose intolerance could not stop the subjects from consuming milk and dairy products. The low frequency of daily consumers of milk and dairy products coupled with small portion sizes of milk and dairy products indicates that dairy consumption among the subjects was poor and inappropriate. Inappropriate consumption of milk and dairy products would fail to meet the nutritional needs of the consumer.

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Evaluation of Lactose in Milk and Dairy Products

International Journal for Innovation Education and Research ◽

10.31686/ijier.vol1.iss3.115 ◽

2013 ◽

Vol 1 (3) ◽

pp. 56-59

Author(s):

Simone Leal da Costa ◽

Natália Porfírio Rossi ◽

Rafael Resende Maldonado

Keyword(s):

Abdominal Pain ◽

Human Body ◽

Dairy Products ◽

Lactose Intolerance ◽

Galactose Metabolism ◽

Condensed Milk ◽

Lactose Concentration ◽

Milk And Dairy Products

Milk is an emulsion containing fat, protein, carbohydrate, vitamins, minerals and water. Lactose is the main carbohydrate presented in milk and dairy products. This sugar is composed by one unit of glucose and one of galactose. Metabolism of lactose depends on enzyme lactase which hydrolyzes this sugar. In some cases, lactase may be absent or an insufficient quantity in human body. Deficiency in lactase production causes numerous symptoms such as diarrhea; abdominal pain and bloating that characterize lactose intolerance. The aim of this work was to evaluate concentration of lactose in milk and dairy products to determine the effect of the processing and to calculate the quantity of each product which can be consumed without symptoms in lactose intolerant. Results obtained show lactose concentration of 4.42% w/v in Milk; 3.5% w/w in Minas cheese; 9.9%w/v in condensed milk and 4.76%w/v in yogurt. Portion innocous ranged from 60 to 170 mL depending on each product.

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Congruency of Genetic Predisposition to Lactase Persistence and Lactose Breath Test

Nutrients ◽

10.3390/nu11061383 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1383 ◽

Cited By ~ 4

Author(s):

Enza Coluccia ◽

Patrizia Iardino ◽

Diego Pappalardo ◽

Anna Lisa Brigida ◽

Vincenzo Formicola ◽

...

Keyword(s):

Breath Test ◽

Lactose Intolerance ◽

Genetic Test ◽

Gastrointestinal Symptoms ◽

Diagnostic Procedures ◽

Clinical Syndrome ◽

Clinical Use ◽

Genotype C ◽

Lactase Gene ◽

Genotype A

The physiological decline of lactase production in adulthood, in some individuals, is responsible for the so-called “Lactose Intolerance.” This clinical syndrome presents with gastrointestinal and non-gastrointestinal symptoms following the consumption of dairy containing food. Lactose intolerance can be evaluated by means of the Lactose Breath Test (phenotype) and/or genetic evaluation of lactase-gene polymorphism (genotype). A comparison of the two tests was carried out in a large number of symptomatic adult subjects, which are selected and not representative of the general population. Congruency was as high as 88.6%. Among lactase non-persistent (genotype C/C), 14 subjects showed a negative Lactose Breath Test (LBT), possibly due to young age. Among lactase-persistent (genotype C/T), four subjects showed a positive LBT, which helps to diagnose secondary lactose intolerance. Symptoms, both gastrointestinal and extra-gastrointestinal, were reported by 90% of patients during the breath test. Clinical use of both tests in the same patients could be taken into consideration as a sharp diagnostic tool. We suggest considering the use of the genetic test after LBT administration, when secondary hypolactasia is suspected, for completion of diagnostic procedures.

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Determination of Carbohydrates in Lactose-Free Dairy Products to Support Food Labelling

Foods ◽

10.3390/foods10061219 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1219

Author(s):

Sara Panseri ◽

Radmila Pavlovic ◽

Marta Castrica ◽

Maria Nobile ◽

Federica Di Cesare ◽

...

Keyword(s):

Dairy Products ◽

Lactose Intolerance ◽

The Other ◽

Food Labelling ◽

Free Products ◽

Balanced Diet ◽

Protected Designation Of Origin ◽

Definition Of ◽

Concentration Limits

Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are currently not harmonised at Union level. Considering the above-mentioned issues and the absence of official methods for the determination of low sugar concentrations, we propose a new and simple IC-HRMS method to detect carbohydrates in milk and different lactose-free derivatives, which can allow the definition of concentration limits useful to characterise products suitable for specific dietary regimes.

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Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance

Foods ◽

10.3390/foods10092236 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2236

Author(s):

Maria Sole Facioni ◽

Simona Dominici ◽

Francesca Marescotti ◽

Rosanna Covucci ◽

Isabella Taglieri ◽

...

Keyword(s):

Dairy Products ◽

Lactose Intolerance ◽

Analytical Techniques ◽

Limit Of Quantification ◽

Residual Content ◽

Protected Designation Of Origin ◽

Chemical Determination ◽

Repeated Analysis ◽

Product Specifications

Lactose intolerance (LI) is the symptomatic condition that characterizes subjects unable to digest lactose. The main solution consists of reducing or eliminating lactose from one’s diet, and so dairy products, particularly cheeses, are often the first foods excluded. The purpose of this study is to contribute to this topic by creating an updated list of naturally lactose-free (NLF) cheeses. Twenty-five PDO (Protected Designation of Origin) cheeses were selected and analyzed to determine their lactose content. At the same time, interviews with the PDO quality control consortia were carried out to understand which parameters are involved in lactose reduction, based on the cheeses’ product specifications. The analytical techniques used here for lactose determination are the most sensitive (HPAEC-PAD and LC/MS-MS), given their low limit of quantification (LOQ) of less than 10 mg/kg. The majority of selected PDO cheeses resulted in a lactose content less than the LOQ. Because of the high variability allowed in PDO cheeses’ operative conditions, it would be better to case-by-case examine the PDO cheese specification and declare the product as NLF after repeated analysis. The results of the chemical determination of this research allowed to draw up a very useful list of PDO cheeses for both consumers and nutritionists that could be identified as NLF.

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REVIEW OF PLANT-BASED MILK UTILIZATION AS A SUBSTITUTE FOR ANIMAL MILK

Food Scientia : Journal of Food Science and Technology ◽

10.33830/fsj.v1i2.2064.2021 ◽

2021 ◽

Vol 1 (2) ◽

pp. 103-116

Author(s):

Intan Maris ◽

Mohamad Rajih Radiansyah

Keyword(s):

Mammary Gland ◽

Dairy Products ◽

Nutritional Value ◽

Lactose Intolerance ◽

Milk Consumption ◽

Heart Health ◽

Nutritional Values ◽

Health And Nutrition ◽

Cholesterol Levels ◽

Animal Milk

In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on the plant-based ingredients used. In this article, the study was carried on the physical characteristics, nutritional values and benefits of plant-based milk consumption for health and a comparison with animal milk (cow’s milk) was also done. The literature indicated that nutritional value of plant-based milk is comparable to animal milk. Despite no observable physical differences between plant-based milk and animal milk, there was still a need for improvements in the way to add flavour to plant-based milk to attract consumer’s interest. Plant-based milk has its benefits for heart health due to its lack of cholesterol levels in it. There are five types of plant-based milk studied within the scope of this article; these are soy, almond, oat, mung beans, and cashew.

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Fermented foods and probiotics: An approach to lactose intolerance

Journal of Dairy Research ◽

10.1017/s0022029921000625 ◽

2021 ◽

Vol 88 (3) ◽

pp. 357-365

Author(s):

Salam A. Ibrahim ◽

Rabin Gyawali ◽

Saddam S. Awaisheh ◽

Raphael D. Ayivi ◽

Roberta C. Silva ◽

...

Keyword(s):

Human Body ◽

Dairy Products ◽

Lactose Intolerance ◽

Gastrointestinal Symptoms ◽

Fermented Foods ◽

Health And Wellness ◽

Fermented Dairy Products ◽

Metabolic Activities ◽

Fermented Dairy

AbstractThe aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

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