Adaptation to lactose in lactose malabsorbers - importance of the intestinal microflora

Article English OPEN
Fondén, Rangne (2001)
  • Publisher: Co-Action Publishing
  • Journal: Food & Nutrition Research (issn: 1654-661X, eissn: 1654-6628)
  • Related identifiers: doi: 10.3402/fnr.v45i0.1804
  • Subject:
    mesheuropmc: food and beverages | carbohydrates (lipids)

At high intakes most lactose in lactose malabsorbers will be fermented by the intestinal microflora to hydrogen and other fermentation products, as are all other low-molecular, non-absorbable, fermentable carbohydrates. By adaptation higher intakes of lactose could be tolerated partly due to a lower net formation of hydrogen. This shift in fermentation is at least partly caused by a change in the activities of the intestinal microflora. Keywords: Adaptation, hydrogen production, lactose malabsorbtion, intestinal microflora
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