Lactose Intolerance and Self-Reported Milk Intolerance: Relationship with Lactose Maldigestion and Nutrient Intake

Carroccio, Antonio; Montalto, Giuseppe; Cavera, G.; Notarbatolo, A.

doi:10.1080/07315724.1998.10718813

Cited by 106 publications

(83 citation statements)

References 24 publications

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“…This is in line with other studies [6,8,9] showing that not all individuals with lactose malabsorption report symptoms from food containing lactose. T he colonic micro biota is variable [28] and the individual sensitivity to feel distension of the colon and to sense discomfort varies [29] .…”

Section: Discussionsupporting

confidence: 81%

“…celiac disease [3] . Cases of individuals suspecting they have lactose intolerance are more common than the true prevalence of adult-type hypolactasia [4][5][6][7][8][9] . It has been shown that lactose-restricted diets improve symptoms markedly for example in IBS patients with lactose malabsorption and reduce the number of visits to the outpatient clinics [10] .…”

Section: Introductionmentioning

confidence: 99%

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Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Anthoni¹

2007

WJG

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Section: Discussionsupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Anthoni¹

2007

WJG

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“…However, calcium utilization depends upon individual factors, such as the lactase-deficiency degree as well as on food characteristics [30]. Thus, several studies have shown that yoghurt is better tolerated than milk [11], because some lactase activity from yoghurt bacteria could participate in lactose digestion, as well as the delayed oro-cecal transit time [23,31].…”

Section: Discussionmentioning

confidence: 99%

Acute Calcium Assimilation from Fresh or Pasteurized Yoghurt Depending on the Lactose Digestibility Status

Parra

Morentin

Cobo³

et al. 2007

Journal of the American College of Nutrition

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Objective: The major aim of this trial was to evaluate the potential interaction of fresh or pasteurized yoghurt intake with lactose intolerance on calcium assimilation by means of the stable isotope 43 Ca as a tracer.Methods: Forty volunteers (age: 32 Ϯ 7 years) participated in this parallel simple blind study (20 of them with moderate lactose intolerance). The protocol included the intake of a test meal consisting on 43 Ca-labelled fresh or pasteurized yoghurt. Volunteers, in whom the calcium status was assessed, collected the 24-h urine before and after the test meal to measure the stable isotope output. The intake-related 43 Ca enrichment in urine was measured by isotopic rate mass spectrometry. Results:In lactose tolerant and intolerant volunteers taken together, the fresh yoghurt consumption resulted in a statistically higher circulating calcium levels (p ϭ 0.028) and urinary 43 Ca output (p ϭ 0.017) than after the pasteurized yoghurt intake. The lactose maldigestion status resulted in higher urinary 43 Ca excretion (p ϭ 0.013) after the fermented milk consumption, regardless of the nature of ingested product (p ϭ 0.887). Conclusions:This novel and non-aggressive protocol allowed the in vivo comparison of calcium utilization from two different dairy sources, revealing a higher acute calcium assimilation from fresh as compared to the pasteurized yoghurt, in both lactose digesting and maldigesting subjects.

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“…They are the biggest source of Ca in the Australian diet and whole milk and other dairy foods provide a unique package of other essential nutrients including protein, vitamins (A, B 12 and riboflavin) and minerals (P, Mg, K and Zn) (1) . Not consuming these foods risks insufficient dietary Ca intake and has been known to result in reduced bone mineral density, increased incidence of fracture, and other risks to health and well-being (1)(2)(3) .…”

mentioning

confidence: 99%

Food avoidance in an Australian adult population sample: the case of dairy products

Yantcheva

Golley

Topping

et al. 2015

Public Health Nutr.

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Objective: To assess the prevalence of and explanations for the avoidance of dairy foods, including symptoms attributed to their consumption, diagnoses and psychological predictors of avoidance. Also considered were comparisons with symptom-related avoidance of wheat in the same sample. Design: Cross-sectional population survey. Setting: The study was conducted in Australia using a national postal omnibus survey. Subjects: Adults aged 18 years and over (n 1184; 52·9 % female) selected at random from the Australian Electoral Roll.Results: Despite few claims of formally diagnosed allergy or intolerance, 11·8 % of the sample reported avoiding dairy products because of adverse physiological effects, which commonly included gastrointestinal symptoms. Unlike wheat (3·5 %) or wheat-and-dairy (3·6 %) avoidance, dairy avoidance (8·2 %) was predicted by age (negatively) and worry about illness (positively). Conclusions: The findings are further evidence of a widespread tendency for consumers to exercise control over their health by eliminating dietary factors considered suspect without medical evidence or oversight. Unanswered questions include the decision processes underlying dairy avoidance, whether symptoms are attributed correctly, the agents and physiological mechanism(s) involved, the relative contributions of symptom severity and vigilance to the association with illness worry, and the nutritional adequacy of dairy avoiders' diets. Irrespective of the accuracy of self-diagnoses, if the elimination of suspect foods is an end in itself the paradoxical possibility for nutritional imbalances may have significant public health implications.

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Lactose Intolerance and Self-Reported Milk Intolerance: Relationship with Lactose Maldigestion and Nutrient Intake

Cited by 106 publications

References 24 publications

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Molecularly defined adult-type hypolactasia among working age people with reference to milk consumption and gastrointestinal symptoms

Acute Calcium Assimilation from Fresh or Pasteurized Yoghurt Depending on the Lactose Digestibility Status

Food avoidance in an Australian adult population sample: the case of dairy products

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