Naslov
Lactose intolerance

Autori
Blažić, Marijana ; Stanić, Željko ; Jurac, Zlatko ; Matijević, Bojan ; Čulig, Josip ; Horvatić, Miroslav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
RIM 2009 - Development and Modernization of Production / Karabegović, I. ; Jurković, M. ; Doleček, V. - Bihać : Tehnički fakultet Univerziteta u Bihaću, 2009, 225-226

ISBN
978-9958-624-29-2

Skup
7th International Scientific Conference on Production Engineering

Mjesto i datum
Kairo, Egipat, 26.09.2009. - 03.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
lactose; lactose intolerance; milk product

Sažetak
The most frequent form of food intolerance is lactose intolerance. People having problems with lactose digestion can learn which dairy products and other foods they can eat without any trouble and which they should avoid. Lactose intolerance affects approximately 10% adults and is associated with the following symptoms: bloating, gases and diarrhoea after milk consumption. The milk of most mammals contains sugar lactose which requires the enzyme lactase to be broken down in the organism. Some persons do not have this enzyme, and consequently they cannot digest lactose. Undigested lactose travels through the digestive system to the intestine where it is fermented by the bacteria of lactic acid, producing gases, bloating and pain, the symptoms characteristic of lactose intolerance. Lactose intolerance does not include the immune system, and consequently it cannot be called allergy. However, food intolerance can cause physical discomfort, and to avoid unpleasant symptoms, the following is recommended: to avoid milk and dairy products ; to keep intestinal microflora healthy ; to select fermented dairy products, e.g. yogurt, which are easier to digest, lactose-free dairy products ; to take lactose supplements

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA