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All yogurts are not created equal.

D H Wytock1, J A DiPalma

  • 1Gastroenterology Service, Wilford Hall USAF Medical Center, San Antonio, TX.

The American Journal of Clinical Nutrition
|March 1, 1988
PubMed
Summary
This summary is machine-generated.

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Yogurt brands vary in their ability to aid lactose digestion for lactose-intolerant individuals. Some yogurts, unlike others, significantly improve lactose absorption due to differences in lactase activity from their cultures.

Area of Science:

  • Gastroenterology
  • Nutritional Science
  • Microbiology

Background:

  • Lactose malabsorption affects a significant portion of the population.
  • Yogurt's endogenous bacteria are thought to aid lactose digestion through autodigestion.
  • Variability in yogurt cultures may influence their efficacy in managing lactose intolerance.

Purpose of the Study:

  • To investigate potential differences in the lactose autodigesting capacity among various yogurt brands.
  • To assess the impact of different yogurt brands on carbohydrate absorption in lactose-malabsorbing subjects.
  • To correlate breath hydrogen levels and reported symptoms with yogurt brand consumption.

Main Methods:

  • Eight lactose-malabsorbing subjects were administered 20g of oral lactose and three different yogurt brands (Borden, Dannon, Royal Maid).

Related Experiment Videos

  • Quantitative assessment of carbohydrate absorption was performed by measuring end-alveolar breath hydrogen gas levels over 8 hours.
  • Subjective symptoms of lactose malabsorption were recorded every 30 minutes for 8 hours.

    • Main Results:

    • Ingestion of Dannon and Royal Maid yogurts led to a decrease in cumulative breath hydrogen and area under the curve compared to oral lactose alone.
    • Borden yogurt did not demonstrate a significant difference in breath hydrogen levels compared to oral lactose.
    • No correlation was found between reported symptoms and the measured degree of carbohydrate malabsorption across the tested yogurts.

    Conclusions:

    • The lactase activity and autodigesting capacity of yogurt cultures vary significantly among different brands.
    • Consumers with lactose intolerance may experience differential benefits depending on the specific brand of yogurt consumed.
    • Further research into yogurt fermentation processes could optimize lactose digestion for improved tolerance.