Lactose Intolerance
Mostrando 1-12 de 33 artigos, teses e dissertações.
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1. Como é feito e como deve ser interpretado o resultado do teste de absorção da lactose?
O teste de absorção da lactose é realizado através de medidas da glicemia do paciente em diferentes momentos: glicemia basal após jejum de pelo menos 8 horas e glicemia 30, 60 e 120 minutos após a administração, por via oral, de lactose dissolvida em água – 50 g em adultos e 2 g/kg em crianças.
A interpretação do resultado tem como bas
Núcleo de Telessaúde Rio Grande do Sul. Publicado em: 12/06/2023
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2. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells
Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study as
Food Sci. Technol. Publicado em: 2021-06
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3. Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir
Abstract In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore ma
Food Sci. Technol. Publicado em: 2020-09
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4. Elaboration of a natural sweetener using Erythritol/Stevia
Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics
Food Sci. Technol. Publicado em: 2020-06
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5. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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6. Elaboration of a natural sweetener using Erythritol/Stevia
Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics
Food Sci. Technol. Publicado em: 28/11/2019
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7. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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8. ANALYSIS OF LACTOSE INTOLERANCE IN STUDENTS WITH SUGGESTIVE SYMPTOMS OF IRRITABLE BOWEL SYNDROME
RESUMO CONTEXTO: A síndrome do intestino irritável é uma condição clínica que cursa com dor, distensão e plenitude abdominal, diarreia, constipação, entre outros sintomas. Gera impacto significativo na qualidade de vida das pessoas acometidas. Sua fisiopatologia é incerta, mas o papel de vários tipos de alimentos está estabelecido na sensibiliz
Arq. Gastroenterol.. Publicado em: 30/09/2019
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9. Lactose intolerance: what is a correct management?
RESUMO Os indivíduos com Intolerância à Lactose (IL) tendem a excluir o leite da alimentação, uma vez que essa conduta parece aliviar os sintomas ocasionados pela doença. Entretanto, o leite é um alimento de alto valor nutricional e a exclusão completa dos laticínios pode favorecer o desenvolvimento de doenças ósseas como osteopenia e osteoporose.
Rev. Assoc. Med. Bras.. Publicado em: 2019-02
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10. Caries in children with lactose intolerance and cow's milk protein allergy
Abstract Dental caries in 5-to-8-year-old children with cow's milk protein allergy (CMPA) and lactose intolerance (LI), their treatment needs, and the consumption of milk-based products and milk derivatives by these patients were investigated. A cross-sectional study was undertaken with 200 children in southern Brazil in 2017. The clinical examination was ba
Braz. oral res.. Publicado em: 17/09/2018
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11. Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis
Food Sci. Technol. Publicado em: 30/07/2018
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12. The association between adult-type hypolactasia and symptoms of functional dyspepsia
Abstract Functional dyspepsia and lactose intolerance (adult-type hypolactasia, ATH) are common conditions that may coexist or even be confounded. Their clinical presentation can be similar, however, lactose intolerance does not form part of the diagnostic investigation of functional dyspepsia. Studies on the association between functional dyspepsia and ATH
Genet. Mol. Biol.. Publicado em: 22/01/2018