Understanding lactose intolerance and the dietary management thereof

Labuschagne, I.L.; Lombard, Martani J

doi:10.1080/20786204.2012.10874282

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…The incidence of lactose intolerance in human is about 1/60 000 newborn babies, although probably around 70% of people have a reduced ability to digest lactose after infancy. [ 50,52–55 ] Nature would not have intended, it is assumed, adults to consume milk from other animals or products made from milk. Some cultures consume very little milk or milk‐derived products.…”

Section: Related Diseases/disordersmentioning

confidence: 99%

“…Non‐white populations are more affected with this recessive trait than other ethnic groups. [ 51,54,56,57 ] For babies with lactase deficiency, avoidance of lactose in the diet is critical so that they can maintain health and survive. As an alternative to mammalian milk, they (babies) can drink either plant‐based (soya) “milk” (soya bean particles suspended in water and usually sweetened with sucrose) or lactase‐treated mammalian milks.…”

Section: Related Diseases/disordersmentioning

confidence: 99%

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Lactose, Maltose, and Sucrose in Health and Disease

Qi¹,

Tester²

2020

Molecular Nutrition Food Res

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Scope: This review represents a focus on the structure and properties of the common nutritional disaccharides (lactose, maltose, and sucrose) in health and disease. The aim is to provide a comprehensive reference source related to the role of disaccharides in human nutrition. Methods and results: Key reference sources are searched, including Web of Science, PubMed, Science Direct, and Wiley Online, and key reference works are selected to support the factual basis of the text where interpretations and relevance of the works are discussed in the review. There are key nutritional health benefits of receiving dietary energy in the form of sugars, but equally life-threatening issues exist associated with constant/excess consumption. These issues are discussed together with genetic disorders, which impact upon health associated with consumption of the disaccharides (e.g., specific disaccharide intolerance due to deficiency of relevant digestive enzymes). Conclusions: As the three common dietary disaccharides (lactose, maltose, and sucrose) are consumed on a very regular basis in the human diet, it is critical to understand insofar as possible their role in health and disease. This review provides an insight into the structure and properties of these molecules in health and disease.

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Section: Related Diseases/disordersmentioning

confidence: 99%

Section: Related Diseases/disordersmentioning

confidence: 99%

Lactose, Maltose, and Sucrose in Health and Disease

Qi¹,

Tester²

2020

Molecular Nutrition Food Res

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Grain‐Based Beverages

Deswal¹,

Deora

Mishra

2017

Innovative Technologies in Beverage Processing

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Lactose intolerance: The most significant nutritional recommendations of lactose free diet

Molnár,

Kalocsai,

Szakál

et al. 2024

BIO Web Conf.

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Background: Milk and dairy products play a key role in healthy diet. In case of lactose intolerance, the digestion of these products becomes difficult. It is associated with stomach and intestinal complaints. Purpose: The purpose of the manuscript is to summarize the literature on lactose, lactose intolerance, lactose-free diet and lactose-free products development opportunities. We hope that we can contribute to a more accurate understanding of the lactose-free diet and reveal connections between consumer expectations and consumption. Methods: Electronic searches were conducted in Google Scholar, Medline, PubMed and Science Direct databases. We used 34 specialist literature and 3 URL to write our conference publication. Results: We summarized the most important characteristics of lactose, the symptoms and treatment options of lactose intolerance, the importance of lactose-free diet and calcium supplementation in the therapy of lactose intolerance and the latest and most informative publications on the development of lactose-free functional foods. Conclusion: Today, the consumption of lactose-free products is an outstanding way to treat the growing number of people with lactose intolerance. The food industry also pays special attention to the application of new technologies and product development. We hope to contribute to a wider understanding of lactose, lactose intolerance, the lactose-free diet and lactose-free product development opportunities with our conference manuscript.

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Understanding lactose intolerance and the dietary management thereof

Cited by 3 publications

References 7 publications

Lactose, Maltose, and Sucrose in Health and Disease

Lactose, Maltose, and Sucrose in Health and Disease

Grain‐Based Beverages

Lactose intolerance: The most significant nutritional recommendations of lactose free diet

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