Lactose Intolerance Clinical Trial
Official title:
Effect of the Consumption of a Probiotic (B. Bifidum 900791)-Containing Ice-cream in Adult With Hypolactasia and Lactose Intolerance
Lactase is high in the newborn intestine, allowing him to digest the high amounts of lactose
present in breastmilk. From weaning, lactase is genetically programmed to decrease, reaching
residual levels in the adult. This situation occurs in 75% of the world population and is
known as "adult primary hypolactasia" while the remaining 25% is "lactase persistent" i.e.
maintains in adulthood lactase values similar to these of newborns. In subjects with
hypolactasia, the intake of milk products can produce digestive symptoms, making that the
affected individuals spontaneously reduce the consumption of these products and, therefore,
their intake of calcium and proteins.
In addition to lactose-free milk and exogenous lactase, a strategy for the intolerant
subjects to continue consuming dairy products is, for example, to consume yogurt, due to the
fact that the lactase of the yogurt bacteria continues to function in the intestine of the
consumer, hydrolyzing lactose and decreasing the development of digestive symptoms.
Similarly, many probiotic strains, such as L. acidophilus NCFM, L. casei CRL431, B. longum
401 and B. bifidum Orla Jensen 1424, express β-galactosidases that hydrolyze lactose,
preventing its fermentation and the production of gases. The acute administration of these
strains improves lactose tolerance. In addition, a recent study reported that dietary
supplementation of intolerant subjects for 4 weeks with L. casei Shirota and B. breve Yakult
reduced digestive symptoms and breath hydrogen excretion not only at the end of the period of
administration of the probiotics but also 3 months after having discontinued the use of
probiotics.
Based on this background, the aim of this study is to determine whether the regular
consumption of an ice cream with the strain B. bifidum 900791 improves lactose intolerance in
hypolactasic subjects, even after the suspension of the consumption of the product. To
determine if this effect is due to the adaptation of the microbiota, the investigators will
also evaluate changes in the composition of the microbiota and the generation of volatile
fatty acids.
n/a
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