Yogurt--an autodigesting source of lactose

Area of Science:

• Gastroenterology
• Nutritional Science
• Microbiology

Background:

• Lactase deficiency affects a significant portion of the global population, leading to lactose intolerance.
• Despite this, yogurt is widely consumed by lactase-deficient groups, suggesting better tolerance compared to other dairy products.

Purpose of the Study:

• To investigate the comparative absorption of lactose from yogurt versus milk or water in lactase-deficient individuals.
• To determine the physiological basis for the enhanced tolerance of yogurt in this population.

Main Methods:

• Breath hydrogen measurements were used to quantify lactose absorption.
• Lactase-deficient subjects ingested standardized amounts of lactose in yogurt, milk, and water.
• Subjects self-reported symptoms of diarrhea and flatulence.

Main Results:

• Ingestion of lactose in yogurt produced approximately one-third the hydrogen excretion compared to lactose in milk or water.
• Yogurt consumption led to significantly fewer reports of diarrhea and flatulence than milk or water.
• Enhanced lactose absorption in yogurt is attributed to intraintestinal lactose digestion by lactase from yogurt cultures.

Conclusions:

• Yogurt facilitates superior lactose absorption in lactase-deficient individuals compared to milk or water.
• The presence of active lactase in yogurt contributes to its improved digestibility and tolerance.
• Yogurt serves as a well-tolerated and valuable source of dairy for populations with lactase deficiency.