Fermented foods and probiotics: An approach to lactose intolerance.

Salam A Ibrahim, Rabin Gyawali, Saddam S Awaisheh, Raphael D Ayivi, Roberta C Silva et al.

Review The Journal of dairy research 2021 44 citazioni

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Study Design

Tipo di studio: Review
Popolazione: Lactose intolerant individuals

Intervento: Fermented foods and probiotics: An approach to lactose intolerance. None
Comparatore: None
Esito primario: None
Direzione dell'effetto: Mixed
Rischio di bias: Unclear

Abstract

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

TL;DR

Lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

Used In Evidence Reviews

A Lactase per Lactose Intolerance

Fermented foods and probiotics: An approach to lactose intolerance.

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Study Design

Abstract

TL;DR

Used In Evidence Reviews

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