Lactose digestibility

Flatz, G. (1987). Genetics of lactose digestion in humans. Advances in Human Genetics 16 1-77. 

Holden, C. and Mace, R. (1997). Phylogenetic analysis of the evolution of lactose digestion in adults. Human Biology 69 605-628. 

The nutritional and physiological effects of lactose in the diet have become of major interest to health professionals and the public with the finding that about 70% of the world population has low levels of lactase activity in the intestine and, in many cases, an intolerance to lactose. A voluminous literature has developed (Delmont 1983 Renner 1983 Paige and Bayless 1981). Most problems with lactose digestion are attributable to the lactose molecule, but others may arise from the galactose moiety liberated on hydrolysis. 

Paige, D. M. and Bayless, T. M. 1981. Lactose Digestion Clinical and Nutritional Implications. Johns Hopkins University Press, Baltimore. 

Simoons, F. J. 1981. Geographic patterns of primary adult lactose malabsorption. A further interpretation of evidence from the Old World. In Lactose Digestion Clinical and Nutritional Implications. D.M. Paige and T.M. Bayless (Editors). Johns Hopkins University Press, Baltimore, pp. 23-48. 

Hertzler SR, Clancy SM Kefir improves lactose digestion and tolerance in adults with lactose maldigestion. J Am Diet Assoc 103 582-587, 2003. 

Martini MC, Kukielka D, Savaiano DA Lactose digestion from yogurt influence of a meal and additional lactose. Am J Clin Nutr 53 1253-1258, 1991. 

Pribila BA, Herder SR, Martin BR et al. Improved lactose digestion and intolerance among African-American adolescent girls fed a dairy-rich diet. J Am Diet Assoc. 100 524-528, 2000. 

Jiang, T., Mustapha, A., and Saviano, D.A. Improvement of lactose digestion by ingestion of unfermented milk containing Bifidobacterium longum, ]. Dairy Sci., 79, 750,1996. 

Martini, M.C., Lerebours, E.C., Lin, W., and Harlander, S.K. Strains and species of lactic acid bacteria in fermented milks (yoghurts) effect on in vivo lactose digestion. Am. J. Clin. Nutr., 54,1041,1991. 

Probiotics are live microorganisms that improve the health status of the host, and exert their effects primarily in the intestinal tract. A broad range of applications of probiotic cultures has emerged, and the application of probiotic cultures is restricted only by the ability of the cultures to survive in the different food types. Probiotic bacteria in the genera Lactobacillus and Bifidobacterium are most commonly used. The most important and well-documented health benefits of these genera are their effects on lactose digestion, intestinal microbial balance and dysfunction, immune modulation, hypersensitivity, carcinogenesis, and blood cholesterol levels. 

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