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 Lactose digestion in humans: intestinal lactase appears to be constitutive whereas the colonic microbiome is adaptable

2019 ◽  
Vol 110 (2) ◽  
pp. 273-279 ◽  
Author(s):  
Richard A Forsgård
Keyword(s):  
Dairy Products ◽  
Intervention Studies ◽  
Lactose Intolerance ◽  
Current Knowledge ◽  
Cross Sectional ◽  
Free Products ◽  
Dairy Consumption ◽  
Gi Symptoms ◽  
Expression Evidence ◽  
Milk And Dairy Products

ABSTRACTGlobally, ∼70% of adults are deficient in intestinal lactase, the enzyme required for the digestion of lactose. In these individuals, the consumption of lactose-containing milk and dairy products can lead to the development of various gastrointestinal (GI) symptoms. The primary solution to lactose intolerance is withdrawing lactose from the diet either by eliminating dairy products altogether or substituting lactose-free alternatives. However, studies have shown that certain individuals erroneously attribute their GI symptoms to lactose and thus prefer to consume lactose-free products. This has raised the question whether consuming lactose-free products reduces an individual's ability to absorb dietary lactose and if lactose-absorbers should thus avoid these products. This review summarizes the current knowledge regarding the acclimatization of lactose processing in humans. Human studies that have attempted to induce intestinal lactase expression with different lactose feeding protocols have consistently shown lack of enzyme induction. Similarly, withdrawing lactose from the diet does not reduce intestinal lactase expression. Evidence from cross-sectional studies shows that milk or dairy consumption is a poor indicator of lactase status, corroborating the results of intervention studies. However, in lactase-deficient individuals, lactose feeding supports the growth of lactose-digesting bacteria in the colon, which enhances colonic lactose processing and possibly results in the reduction of intolerance symptoms. This process is referred to as colonic adaptation. In conclusion, endogenous lactase expression does not depend on the presence of dietary lactose, but in susceptible individuals, dietary lactose might improve intolerance symptoms via colonic adaptation. For these individuals, lactose withdrawal results in the loss of colonic adaptation, which might lower the threshold for intolerance symptoms if lactose is reintroduced into the diet.

scholarly journals Lactose intolerance in children and adults

2020 ◽  
Vol 54 (3) ◽  
pp. 105-112
Author(s):  
Momčilo Pavlović ◽  
Nedeljko Radlović ◽  
Karolina Berenji ◽  
Bogdan Arsić ◽  
Željko Rokvić
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Calcium Supplementation ◽  
Fermented Milk ◽  
Tolerance Test ◽  
Hydrogen Breath Test ◽  
Adult Type ◽  
Abdominal Colic ◽  
Allergy Treatment ◽  
Milk And Dairy Products

Lactose is a disaccharide found in milk and dairy products. Children and adults with lactose intolerance are unable to tolerate significant amounts of lactose because of an inadequate amount of the enzyme lactase. The condition occurs in three main types: primary, secondary, and primary adult-type hypolactasia. The use of milk in the diet of these individuals may lead to appearance of the irritable bowel syndrome. In persons with lactose intolerance symptoms include diarrhoea, dominated by abdominal colic, loud peristaltic sounds, increased flatulence and meteorism. A diagnosis of lactose intolerance can usually be made with a careful history, elimination of lactose from the diet, lactose tolerance test, hydrogen breath test and genetic testing. In the absence of appropriate tests in patients with suspected primary adult-type hypolactasia, diagnosis can be made as in patients with food allergy. Treatment is based on the restriction of lactose intake with the use of fermented milk products. However, especially for children, if milk and dairy products are eliminated from the diet, it is important to ensure D vitamin and calcium supplementation.

scholarly journals DYNAMICS OF DAIRY PRODUCTS CONSUMPTION IN POLAND AGAINST THE BACKGROUND OF THE EU

2020 ◽  
Vol 56 (2) ◽  
Author(s):  
Piotr Bórawski ◽  
Mariola Grzybowska-Brzezińska ◽  
James Willam Dunn
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Skim Milk ◽  
Ice Cream ◽  
Powdered Milk ◽  
Milk Products ◽  
Average Consumption ◽  
Per Capita Consumption ◽  
Milk And Dairy Products ◽  
The Eu

Consumption is among the key determinants of milk production and profitability. The main purpose of this paper is to present the level of and changes in milk and dairy products consumption in the EU in 2004–2018. Due to changing consumer preferences, the average consumption of milk and milk products in EU countries is on an increase. In turn, Poland witnesses growth in consumption of milk for ripening and processed cheese and yogurt. In 2004–2017, per capita consumption of ice cream, cheese and powdered milk followed a downward trend. In order to examine changes in the consumption of milk and milk products, a forecast was prepared which shows that in 2018–2022, Poland will experience an increase in the average monthly consumption of milk, ice cream and cheese. On the other hand, the EU will report growth in consumption of fresh dairy products, butter, cheese, skim milk and powdered milk, and a decrease in casein consumption.

Occurrence of Clostridium perfringens in Milk and Dairy Products

1980 ◽  
Vol 43 (7) ◽  
pp. 536-537 ◽  
Author(s):  
T. A. EL-BASSIONY
Keyword(s):  
Clostridium Perfringens ◽  
Dairy Products ◽  
Ice Cream ◽  
Raw Milk ◽  
Mean Value ◽  
Processed Cheese ◽  
Mean Values ◽  
Milk Products ◽  
The Mean ◽  
Milk And Dairy Products

A total of 163 samples of milk and milk products (including raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream) were collected from Assiut City markets. Clostridium perfringens was detected in 45.5, 20, 30, 14.3, 20, 10, 50 and 20% of the examined samples, respectively, using SPS agar. With TSN agar, the organism was isolated from 72.7, 20, 30, 28.6, 50, 10, 50, and 30% of the samples, respectively. The mean value of the C. perfringens count using SPS agar was 53.6/ml, 40/g, 60/g, 14.3/g, 30/g, 1.4/g, 25/g and 8/ml of raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream samples, respectively, while the mean values of C. perfringens counts obtained with TSN agar were 76.4/ml, 170/g, 140/g, 42.9/g, 590/g, 2.9/g, 172.9/g, and 109/ml of examined samples, respectively. Milk and dairy products, if improperly handled, provide a means for transmission of C. perfringens to the consumer.

scholarly journals Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: a meta-analysis

2019 ◽  
Vol 39 (12) ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract The present meta-analysis was conducted to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk. PubMed, Embase and Chinese Wanfang databases were investigated until 30 June 2019. The overall and subgroup associations were pooled with odds ratios (ORs) and 95% confidence intervals (CIs). As a result, the present study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR = 0.74, 95% CI = 0.59–0.92; I2 = 65.9%, Pfor heterogeneity=0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR = 0.91, 95% CI = 0.61–1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR = 0.63, 95% CI = 0.44–0.90). In conclusion, findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

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.

Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: A meta-analysis

2019 ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract Background Previous studies have been conducted to assess the association of milk and dairy products consumption and oral or oropharyngeal cancer risk, with inconsistent results. We therefore conducted a meta-analysis to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk.Methods Databases of PubMed, Embase and Chinese Wanfang database were investigated until June 30th, 2019. The overall and subgroup associations were pooled with odds ratios (OR) and 95% confidence intervals (CI).Results This study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR= 0.74, 95%CI= 0.59-0.92; I2= 65.9%, Pfor heterogeneity = 0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR= 0.91, 95%CI= 0.61-1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR= 0.63, 95%CI= 0.44-0.90).Conclusion Findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

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

2021 ◽  
Vol 29 (3) ◽  
pp. 379-388
Author(s):  
Alina A. Bezrukova ◽  
Mariya I. Yarmolinskaya ◽  
Olga V. Sazonova ◽  
Marina V. Komarova ◽  
Spiridonova Natalia V Spiridonova Natalia V
Keyword(s):  
Abdominal Pain ◽  
Significant Relationship ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Polymorphic Locus ◽  
Gastrointestinal Symptoms ◽  
Milk Consumption ◽  
Subjective Symptoms ◽  
Lactase Gene

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.

scholarly journals Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

2021 ◽  
Vol 17 (3) ◽  
pp. 56-73
Author(s):  
Ľubica Kubicová ◽  
Kristína Predanócyová ◽  
Peter Šedík ◽  
Luboš Smutka ◽  
Zdenka Kádeková ◽  
...  
Keyword(s):  
Consumer Behavior ◽  
Dairy Products ◽  
Slovak Republic ◽  
Health Effect ◽  
Dairy Product ◽  
Milk Consumption ◽  
Positive Health ◽  
Development Fund ◽  
European Regional Development Fund ◽  
Milk And Dairy Products

Milk consumption is a very important part of consumers’ daily diet due to its positive health effect. The purpose of the paper is to evaluate the market of milk and dairy products. The paper analyzes the development of milk consumption in V4 countries, which was described by using regression functions. The data were obtained from the statistical offices of chosen countries. Based on the achieved results it was found that in Slovakia and Hungary milk consumption is very low, but in the Czech Republic and Poland consumption is recorded in the range of recommended doses and is sufficient. Looking to the future, based on the described trend of consumption, it is possible to assume that the situation in the Slovak Republic will be accompanied by unfavorable developments and in comparison with other V4 countries, Slovakia will consume the least milk and dairy products per capita. Moreover, a questionnaire survey orientated on the level of milk consumption and consumer behavior was conducted on the sample of 518 respondents. Average Slovak consumers consume daily 1 glass of milk, 20 g of cheese, 70 g of curds, and 250 g of sour-milk or other dairy product. Depending on the level of consumption, 3 consumer segments were defined for which different consumer behavior was identified, especially in the issue of factor assessment. In general, however, it is concluded that the quality and price of milk and dairy products are crucial for consumers to make their choice. AcknowledgmentThis paper is supported by the Operational Program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative food, Drive4SIFood 313011V336, co-financed by the European Regional Development Fund.

scholarly journals Süt Kaynaklı Olmayan Probiyotik Gıdalar

2017 ◽  
Vol 5 (12) ◽  
pp. 1615 ◽  
Author(s):  
Ali Soyuçok ◽  
Gülden Başyiğit Kılıç
Keyword(s):  
Dairy Products ◽  
Fruits And Vegetables ◽  
Lactose Intolerance ◽  
Raw Materials ◽  
Meat Products ◽  
Cholesterol Content ◽  
Fermented Milk ◽  
Research Priority ◽  
Dairy Consumption ◽  
Food Design

Probiotic products available in the markets today, are usually in the form of fermented milk products. Dairy consumption have been limited by lactose intolerance and the cholesterol content in dairy products. Besides, traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of using of alternative raw materials as vehicles for the probiotic agents. For these reasons meat products, cereals, legumes, fruits and vegetables may be potential substrates, where the healthy probiotic bacteria will make their mark, amongst consumers. To develop of these products is a key research priority for food design and a challenge for both industry and science sectors. In this study, information’s were given about non-dairy probiotic foods and highlighting the researches done in this field.

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