Fermented foods and probiotics: An approach to lactose intolerance

Salam A Ibrahim; Rabin Gyawali; Saddam S. Awaisheh; Raphael D. Ayivi; Roberta C. Silva; Kiran Subedi; Sulaiman O. Aljaloud; Shahida Anusha Siddiqui; Albert Krastanov

doi:10.1017/S0022029921000625

Fermented foods and probiotics: An approach to lactose intolerance

Salam A Ibrahim
, Rabin Gyawali
, Saddam S. Awaisheh
, Raphael D. Ayivi
, Roberta C. Silva
, Kiran Subedi
, Sulaiman O. Aljaloud
, Shahida Anusha Siddiqui
, Albert Krastanov

Family and Consumer Sciences

North Carolina Agricultural and TSU
Al-Balqa Applied University
North Carolina Agricultural and Technical State University
King Saud University
Technische Universität München
German Institute of Food Technologies (DIL e.V.)
University of Food Technologies-Plovdiv

Research output: Contribution to journal › Review article › peer-review

62 Scopus citations

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.

Original language	English
Pages (from-to)	357-365
Number of pages	9
Journal	Journal of Dairy Research
Volume	88
Issue number	3
DOIs	https://doi.org/10.1017/S0022029921000625
State	Published - Aug 1 2021

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Fermented dairy products
lactose intolerance
microbiota
probiotics
yogurt

Access to Document

10.1017/S0022029921000625

Cite this

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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.",

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AU - Gyawali, Rabin

AU - Awaisheh, Saddam S.

AU - Ayivi, Raphael D.

AU - Silva, Roberta C.

AU - Subedi, Kiran

AU - Aljaloud, Sulaiman O.

AU - Anusha Siddiqui, Shahida

AU - Krastanov, Albert

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AB - 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.

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KW - microbiota

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Fermented foods and probiotics: An approach to lactose intolerance

Abstract

UN SDGs

Keywords

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