American Journal of Clinical Nutrition, Vol 46, 636-640, Copyright © 1987 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons

MC Martini, DE Smith and DA Savaiano
Department of Food Science and Nutrition, University of Minnesota, St Paul 55108.

Lactose digestion from and tolerance to flavored and frozen yogurts, ice cream, and ice milk were evaluated (20 g lactose/meal) in lactase- deficient subjects by use of breath hydrogen techniques. Unflavored yogurt caused significantly less hydrogen production than milk (37 vs 185 delta ppm X h, n = 9). Flavored yogurt was intermediate (77 delta ppm X h). Subjects were free of symptoms after consuming flavored and unflavored yogurts. Of seven commercial yogurts tested, all contained significant levels of microbial beta-galactosidase (beta-gal). In addition, eight subjects were fed meals of milk, ice milk, ice cream, and frozen yogurts with and without cultures containing high levels of beta-gal. Peak hydrogen excretion after consumption of frozen yogurt with high beta-gal was less than one-half of that observed after the other five test meals and intolerance symptoms were absent. Tolerance to frozen yogurt, produced under usual commercial procedures, was found to be similar to that of ice milk and ice cream.

This article has been cited by other articles:

				D. A. Savaiano, C. J. Boushey, and G. P. McCabe Lactose Intolerance Symptoms Assessed by Meta-Analysis: A Grain of Truth That Leads to Exaggeration J. Nutr., April 1, 2006; 136(4): 1107 - 1113. [Abstract] [Full Text] [PDF]

				M. S. Buchowski, J. Semenya, and A. O. Johnson Dietary Calcium Intake in Lactose Maldigesting Intolerant and Tolerant African-American Women J. Am. Coll. Nutr., February 1, 2002; 21(1): 47 - 54. [Abstract] [Full Text] [PDF]

				M. de Vrese, A. Stegelmann, B. Richter, S. Fenselau, C. Laue, and J. Schrezenmeir Probiotics--compensation for lactase insufficiency Am. J. Clinical Nutrition, February 1, 2001; 73(2): 421S - 429. [Abstract] [Full Text] [PDF]