Objective: To assess the effects of the ingestion of milk, yoghurt (108 bacteria/ml), heat-treated yoghurt (<15 bacteria/ml) and two products obtained by dilution of yoghurt with heat-treated product (106 and 105 bacteria/ml) on hydrogen production and symptoms of lactose intolerance in lactose malabsorbers.
Design: Double-blind, randomised cross-over design.
Setting: The study was performed in the phase 1 clinical unit of OPTIMED, Nancy, France.
Subjects: Twenty-four male lactose malabsorbers were selected for the study.
Interventions: Hydrogen production and adverse events were followed during 8 h after ingestion of the products.
Results: The results clearly demonstrate that ingestion of yoghurt with 108 bacteria/ml leads to lower H2 excretion and complaints than the other products. Results observed with the products containing a reduced population of live flora remain better than those observed with milk.
Conclusions: The importance of a high population of the live flora is underlined.
Sponsorship: This work was supported by the ‘Mission Scientifique de SYNDIFRAIS’.
European Journal of Clinical Nutrition (2001) 55, 509–512
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Cite this article
Pelletier, X., Laure-Boussuge, S. & Donazzolo, Y. Hydrogen excretion upon ingestion of dairy products in lactose-intolerant male subjects: importance of the live flora. Eur J Clin Nutr 55, 509–512 (2001). https://doi.org/10.1038/sj.ejcn.1601169
- dairy product
- live flora
- lactose malabsorbtion
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