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

  • Rangne Fondén

Abstract

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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Published
2001-12-01
How to Cite
Fondén, R. (2001). Adaptation to lactose in lactose malabsorbers - importance of the intestinal microflora. Food & Nutrition Research, 174-174. https://doi.org/10.3402/fnr.v45i0.1804