scholarly journals LACTOSE INTOLERANCE AND THE IMPORTANCE OF LACTOSE-FREE DAIRY PRODUCTS IN THIS CONDITION (Review)

2021 ◽  
Vol IV (4) ◽  
pp. 119-133
Author(s):  
Viorica Bulgaru ◽  
◽  
Liliana Popescu ◽  
Rodica Siminiuc ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
The Body ◽  
Lactase Deficiency ◽  
Daily Diet ◽  
Intestinal Contents ◽  
The Rich ◽  
Instrumental Methods ◽  
Milk And Dairy Products

The paper is a review of the importance of expanding the lactose-free dairy segment to give consumers the opportunity to consume milk and dairy products if they suffer from lactose intolerance. When there is a lactase deficiency in the body, in the small intestine lactose is not hydrolyzed, the volume increases and the fluidity of the intestinal contents increases, allowing lactose to reach the colon where it is fermented by colonic bacteria. Lactose intolerance is a condition that depending on the form developed will show different symptoms and consumers suffering from this disease may ingest amounts between 12-24 g of lactose consumed during a day, taking into account certain recommendations, compared to allergy to milk proteins, where the consumption of dairy products is prohibited. Due to the rich intake of important macro and micronutrients in human nutrition, dairy products cannot be missing from the daily diet. In this context, methods are proposed, in particular ultrafiltration, for obtain free lactose milk that does not affect its composition and properties. Consumers suffering from lactose intolerance should be properly informed about the lactose content in manufactured lactose-free dairy products. This can be done after using highperformance instrumental methods of analysis that can detect the lowest values of lactose content in dairy products.

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

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.

scholarly journals Possibilities of different animal milk detection in milk and dairy products – a review

2011 ◽  
Vol 23 (No. 2) ◽  
pp. 41-50 ◽  
Author(s):  
M. Borková ◽  
J. Snášelová
Keyword(s):  
Dairy Products ◽  
High Performance ◽  
Dna Analysis ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Goat Milk ◽  
Milk Adulteration ◽  
Animal Milk ◽  
Food Monitoring ◽  
Milk And Dairy Products

Adulteration of milk and dairy products with different types of milk, other than declared, presents a big problem for food monitoring. The evidence of milk adulteration is a difficult task considering similar compositions of various types of milk. The presented review is therefore focused on the study of the composition of milk from different animal species. The aim is to find a useful marker component for the adulterant detection. The analysis of milk proteins is a suitable solution of this problem. The techniques used for research in this area were also studied. As prospective techniques, immunological techniques and techniques based on DNA analysis are especially considered. The first ones are able to determine 0.5% of different milk adulterant, and the second ones even as little as 0.1%. Reverse-phase high-performance liquid chromatography is successfully applied in the quantitative analysis of individual milk adulterants in samples. The most frequent adulteration of ewe and goat milk is its replacement with less expensive and more plentiful bovine milk. Not so typical adulteration is the presence of goat milk in ewe milk or the detection of bovine milk as adulterant in buffalo mozzarella cheese.  

scholarly journals Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 26 ◽  
Author(s):  
Amirhossein Nazhand ◽  
Eliana B. Souto ◽  
Massimo Lucarini ◽  
Selma B. Souto ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Fermented Milk ◽  
High Fiber ◽  
Functional Beverages ◽  
Therapeutic Activities ◽  
Level Lowering ◽  
Positive Effect ◽  
Dairy Beverages

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

scholarly journals Lactase deficiency and gastrointestinal allergies in young children

2020 ◽  
pp. 86-90
Author(s):  
N. V. Ziatdinova ◽  
T. G. Malanicheva ◽  
L. A. Bareeva
Keyword(s):  
Replacement Therapy ◽  
Milk Proteins ◽  
Diet Therapy ◽  
The Body ◽  
Food Allergies ◽  
Lactase Deficiency ◽  
Enzyme Replacement ◽  
Gastrointestinal Allergy ◽  
Inflammatory Processes ◽  
Outpatient Practice

Intestinal colic, food allergies are one of the common causes of the initial treatment of children in their first year of life in outpatient practice. Gastrointestinal allergy is a lesion of the gastrointestinal tract of an allergic nature, is in second place among the pathologies associated with food allergies, where allergy to cow’s milk proteins leads. In recent years, the diagnosis of lactase deficiency, unreasonably leads to an unreasonable transfer of the child to artificial curing and the appointment of lactose-free mixtures. In some patients with gastrointestinal manifestations, secondary LN is quite often formed. The article discusses the clinical forms of LN and GA. Undigested lactose increases the cell-mediated pro-inflammatory processes in the body, which, in turn, leads to the stimulation of the development of inflammatory and allergic processes in children. The possibilities and effectiveness of concomitant diet therapy are discussed, including using replacement therapy with the enzyme lactase, which eliminates the main cause of childhood colic, helps the absorption of breast milk or mixture, thus providing babies with the necessary nutrients for physiological development. The article presents results of the clinical observation carried out in a group of 20 full term babies aged 2–5 months with secondary lactase deficiency in the setting of gastrointestinal allergy with positive clinical response: highly quick control of symptoms of intestinal dyspepsia, improvement in stool frequency and consistency were detected on Day 7 from the start of enzyme therapy in 85% of children. Symptoms of intestinal colic (95%), flatulence (80%) were also reversed, regurgitation decreased in frequency and volume (85%) by the end of Week 1 of the therapy and completely disappeared by the end of Week 2. Lab tests confirmed the clinical efficacy of the therapy. A significant improvement in coprogram indicators was identified in 80% of children by the end of Week 2 from the start of therapy. The researchers found out that the carbohydrate content in the coprogram decreased by 1.8 times from 1.3% ± 0.5 to 0.7% ± 0.5 (p <0.05) in most children, and there was no significant decrease of this indicator in 20% of patients. The results show that the prescription of enzyme replacement therapy in combined gastrointestinal allergy and secondary lactase deficiency in children aged 6 months helped keep breastfeeding volumes, and reverse symptoms of lactase deficiency in most cases.

scholarly journals Evaluation of Lactose in Milk and Dairy Products

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.

scholarly journals Hygienic assessment of public health risks caused by food contamination with organochlorine pesticides

2021 ◽  
Author(s):  
DO Gorbachev ◽  
OV Sazonova ◽  
MYu Gavryushin ◽  
LM Borodina
Keyword(s):  
Public Health ◽  
Risk Assessment ◽  
Organochlorine Pesticides ◽  
Dairy Products ◽  
Methodological Approach ◽  
Carcinogenic Risk ◽  
The Body ◽  
Epidemiological Surveillance ◽  
Food Groups ◽  
Milk And Dairy Products

Human economic activity leads to the accumulation of anthropogenic contaminants in food. The aim of the study was to analyze the public health risk associated with the oral intake of organochlorine pesticides (HCH, DDT), which are widely used in agriculture. The risk assessment was carried out taking into account data on the actual nutrition of 1798 people (823 men and 975 women) aged 18 to 65 years using the Nutri-prof software package. To assess the contamination of food with organochlorine pesticides, 16510 samples of various food groups were analyzed. The greatest non-carcinogenic risk due to the intake of HCH into the body with food is due to the consumption of bread and bread products, vegetables and melons, potatoes, milk and dairy products; meat and meat products, milk and dairy products. The highest level of total individual carcinogenic risk for DDT and HCH, taking into account the median concentration, corresponds to the third range and is acceptable for professional groups. The excess of the background risk values for the endocrine system in the consumption of bread and bakery products occurs at the age of 45, the transition from a negligible level of risk to a level of moderate risk occurs at the age of 65. The results obtained indicate the effectiveness of the system of sanitary and epidemiological surveillance over food safety, the methodological approach to risk assessment under consideration allows making timely management decisions, taking into account the nature of work and nutritional characteristics.

scholarly journals MYCOTOXINS IN MILK AND DAIRY PRODUCTS

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
V Ushkalov ◽  
V. Danchuk ◽  
S. Midyk ◽  
N. Voloshchuk ◽  
O. Danchuk
Keyword(s):  
Dairy Products ◽  
Animal Feed ◽  
Stage Iv ◽  
The Body ◽  
Lactating Cows ◽  
Key Indicator ◽  
Initial Stage ◽  
Production Stages ◽  
Risk Scenario ◽  
Milk And Dairy Products

The article gives an overview of modern opinions about the ways of possible contamination of milk and dairy products by mycotoxyn. The key indicator of the presence of mycotoxins in milk  and dairy products is the level to which micromycetes affect productive livestock’s feed. Yet, mycromycetes and mycotoxines do not always occur together: some test samples can contain certain micromycetes, but no mycotoxines. Mycotoxines are synthesised by micromycetes only under certain favourable conditions. The multi-chambered stomach ecosystem of lactating cows utilises most mycotoxins occurring in food. Only a small amount of those is excreted in milk. However, some mycotoxins can bind to milk caseins. In this case, cheese and other dairy products can contain far higher amounts of mycotoxins than at  the initial stage of milk production. The paper compares the maximum permissible levels of mycotoxins in milk and in dairy products  according to the regulations of Ukraine and the EU. It presents the mycotoxins isolated from secretions of mammary glands of humans and productive animals, and describes their effect on the body’s physiology. It also provides a structural diagram of how mycotoxins contaminate milk and dairy products following the path “Animal feed – dairy products.” We suggest four-stage assessment of the risks of mycotoxin contamination of milk and dairy products: Stage I – identifying the producer of mycotoxin (molecule, metabolites in feed, milk, and dairy products). Anamnesis; Stage II – constructing a sequence diagram. Inspecting all production stages to identify the main ways  and periods of contamination, determining and describing the symptoms of contamination; Stage III – assessing how the intensity and duration of exposure to a mycotoxin and its metabolites are likely to effect on the body. Modelling the influence of mycotoxins on the body; Stage IV – assessing the risk and determining measures to eliminate or minimise it. Risk scenario forecast

scholarly journals INTAKE OF A VITAMIN-MINERAL COMPLEX IS A RATIONAL WAY TO MAKE UP A CALCIUM DEFICIENCY IN CONDITIONS OF INSUFFICIENT CONSUMPTION OF DAIRY PRODUCTS BY A CHILD

2018 ◽  
Vol 17 (3) ◽  
pp. 200-206 ◽  
Author(s):  
Evgenia V. Shikh ◽  
Anna A. Makhova ◽  
Evgeny E. Emelyashenkov
Keyword(s):  
Vitamin D ◽  
Bone Resorption ◽  
Bone Formation ◽  
Calcium Intake ◽  
Dairy Products ◽  
Milk Protein ◽  
Calcium Deficiency ◽  
Food Sources ◽  
Lactase Deficiency ◽  
Milk And Dairy Products

A calcium deficiency is detected in more than 80% of children. This is the result of inadequate consumption of milk and dairy products which are the main food sources of calcium. There is a correlation between deficiency of calcium intake with food in childhood and the risk of osteopenia and osteoporosis in subsequent life periods. With insufficient exogenous intake of calcium, its concentration in the blood decreases which stimulates bone resorption. The factors that further limit the consumption of dairy products are lactase deficiency and cow's milk protein allergy. In order to ensure the intake of the necessary amount of calcium, it is advisable to use vitaminmineral complexes in children that contain not only a sufficient amount of calcium and vitamin D but also other micronutrients required for bone formation.

Human Health Effects of Lactose Consumption as a Food and Drug Ingredient

2020 ◽  
Vol 26 (16) ◽  
pp. 1778-1789 ◽  
Author(s):  
Rafael G. Seoane ◽  
Verónica Garcia-Recio ◽  
Manuel Garrosa ◽  
María Á. Rojo ◽  
Pilar Jiménez ◽  
...  
Keyword(s):  
Premature Infants ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Pharmaceutical Formulations ◽  
Reducing Sugar ◽  
The Other ◽  
Lactase Deficiency ◽  
Adult Type ◽  
Drug Ingredient ◽  
Human Health Effects

: Lactose is a reducing sugar consisting of galactose and glucose, linked by a β (1→4) glycosidic bond, considered as an antioxidant due to its α-hydroxycarbonyl group. Lactose is widely ingested through the milk and other unfermented dairy products and is considered to be one of the primary foods. On the other hand, lactose is also considered as one of the most widely used excipients for the development of pharmaceutical formulations. In this sense, lactose has been related to numerous drug-excipient or drug-food pharmacokinetic interactions. : Intolerance, maldigestion and malabsorption of carbohydrates are common disorders in clinical practice, with lactose-intolerance being the most frequently diagnosed, afflicting 10% of the world’s population. Four clinical subtypes of lactose intolerance may be distinguished, namely lactase deficiency in premature infants, congenital lactase deficiency, adult-type hypolactasia and secondary lactase intolerance. An overview of the main uses of lactose in human nutrition and in the pharmaceutical industry and the problems derived from this circumstance are described in this review.

MILK ALLERGY1

1973 ◽  
Vol 36 (4) ◽  
pp. 225-231 ◽  
Author(s):  
Joseph R. Spies
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Basic Research ◽  
Milk Allergy ◽  
Etiological Agents ◽  
Β Lactoglobulin ◽  
Hydrolysis Of ◽  
In Infants And Children

A general review of milk allergy and a summary of current research on milk at Dairy Products Laboratory (DPL) is presented. Milk allergy occurs primarily in infants and children under 2 years of age. It became more prevalent in the U.S. as breast feeding declined and feeding of cow's milk increased. Milk allergy (atopic and anaphylactic) has an immunological basis as distinguished from such diseases as lactose intolerance and galactosemia. The reported incidence of milk allergy varies widely from 30% in allergic children to 0.1 to 7% in nonallergic children. Symptoms of milk allergy are asthma, rhinitis, vomiting, abdominal pain, diarrhea, urticaria, and anaphylaxis. Crib deaths have been attributed to milk allergy. Prognosis is that milk allergy usually disappears by age 2. Milk proteins are the etiological agents in milk allergy. Milk contains from 12–14 immunologically distinguishable proteins, all of which are potential allergens. DPL is doing basic research on milk allergens to elucidate the mechanism of the allergic response to ingested milk. Demonstration of new antigens (potential allergens) generated by brief pepsin hydrolysis of four milk proteins-casein, α-lactalbumin, β-lactoglobulin and bovine serum albumin, is the basis for a new concept of the role of digestion products in immediate type milk and food allergy.

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