Interesting abstract just published on Lactose Intolerance and its relationship with Irritable Bowel Syndrome.

Clin Gastroenterol Hepatol. 2012 Dec 13. pii: S1542-3565(12)01492-9. doi: 10.1016/j.cgh.2012.11.034.

Prevalence and Presentation of Lactose Intolerance, and Effects on Dairy Product Intake, in Healthy Subjects and Patients with Irritable Bowel Syndrome.

Yang J, Deng Y, Chu H, Cong Y, Zhao J, Pohl D, Misselwitz B, Fried M, Dai N, Fox M.

Source

Department of Gastroenterology, Sir Run Run Shaw Hospital affiliated to College of Medicine, Zhejiang University, Hangzhou, PR China; Department of Gastroenterology, The First People’s Hospital of Hangzhou.

Abstract

BACKGROUND & AIMS:

The effects of lactase deficiency on digestive symptoms and diet in patients with irritable bowel syndrome (IBS) have not been well defined. We assessed lactose absorption and tolerance, and the intake of dairy products in healthy volunteers (controls) and patients with diarrhea-predominant IBS (D-IBS).

METHODS:

Sixty patients diagnosed with D-IBS at the College of Medicine, Zhejiang University, China and 60 controls were given hydrogen breath tests to detect malabsorption and intolerance following administration of 10 g, 20 g, and 40 g lactose, in random order, 7-14 days apart; participants and researchers were blinded to the dose. We assessed associations between the results and self-reported lactose intolerance (LI).

RESULTS:

Malabsorption of 40 g lactose was observed in 93% of controls and 92% of patients with D-IBS. Fewer controls than patients with D-IBS were intolerant to 10 g lactose (3% vs 18%; OR (95% confidence interval), 6.51(1.38-30.8); P=.008), 20 g lactose (22% vs 47%; OR, 3.16 (1.43-7.02); P=.004), and 40 g lactose (68% vs 85%; OR, 2.63 (1.08-6.42); P=.03). H2 excretion was associated with symptom score (P=.001). Patients with D-IBS reported LI more frequently than controls (63% vs 22%; OR, 6.25; 95% CI, 2.78-14.0; P<.001) and ate fewer dairy products (P=.040). However, self-reported LI did not correlate with results from hydrogen breath tests.

CONCLUSIONS:

The risk of LI is related to the dose of lactose given and intestinal gas production, and is increased in patients with D-IBS. Self-reported LI, but not objective results from hydrogen breath tests, was associated with avoidance of dairy products. ClinicalTrials.gov number: NCT01286597.

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Here’s what they can do for you:
1. Lactobacillus bulgaricus has been founds to help sufferers of lactose intolerance. It also helps give yogurt its tart flavor.

2. Lactobacillus acidophilus is known to increase intestinal flora, so this probiotic is often recommended to those who have been taking antibiotics, which kill beneficial intestinal bacteria. It can also be helpful in reducing constipation, yeast infections and strengthening the immune system.

3. Lactobacillus paracasei assists in the growth of desirable bacteria in the body. It is also believed to aid in digestion as it reduces constipation and the effects of lactose intolerance.

4. Lactoabacillus rhamnosus inhibits the growth of harmful bacteria in the intestine. It is used as a natural preservative in yogurt and has been found to balance the digestive tract and reduce incidences of diarrhea. It has even been associated with a reduction of respiratory tract infections in children.

5. & 6. Lactococcus lactis and Lactococcus diacetylactis aid in synthesis of folate and riboflavin – two important B vitamins – during digestion.

7. Streptococcus thermophilus helps alleviate symptoms of lactose intolerance and other intestinal disorders. It is also believed to improve health and support longevity.

8. Lactococcus cremoris, a bacterial starter culture, produces lactic and acetic acid, two aromatic agents of kefir. This culture adds to the characteristic flavor of yogurt and kefir.

9. Leuconostoc, with its ability to produce lactic acid and diacetyl, helps to ferment dairy products.

10. Bifdobacterium bifidum creates healthy natural intestinal flora, which aids in the synthesis of B vitamins.

A yogurt brand that contains many of these probiotics is Green Valley Organic Yogurts. You might want to try these yogurts. They’re available at Whole foods.

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Some of the other features that folks about Green Valley Organics™ yogurt and kefir is that it is all natural, kosher certified® and Certified Humane®. People are now much more observant of the healthy practices of companies, and they see how hard Green Valley Organics™ strives to maintain high standards, especially with the respectful and healthy treatment of its animals.

Here is some additional information I’ve gathered on the Green Valley Organics™ company:

Green Valley Organics™ prides itself on their consideration of the planet. Their owner, Jennifer Lynn Bice, has been concerned with the carbon footprint used to distribute her natural, organic lactose free milk products to customers around the country. “It is important for us to have a wide geographic area of distribution to be able to do what we love and be a viable business” explains Bice, owner of her 42 year old Sebastopol business. “By installing our solar system we will offset in a much greater percentage the production costs of Green Valley Organics™ Lactose Free yogurt and kefir as well as the Redwood Hill Farm brand goat milk, cheese, yogurt and kefir that we produce. This is very important to us.”

When complete this fall, the project will encompass nearly 2 acres of roof space and is calculated to produce 810,840 kWh, offsetting 100% of the projected energy needs of the creamery. The CO2 reduced annually is equal to 110 acres of trees saved, 54 cars off the road or 76 homes powered.
cs™ Update

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As anyone who suffers from lactose intolerance can attest – and it’s estimated that more than one in five people do – all dairy products are a big “don’t.” With the national launch of Green Valley Organics™ Lactose Free at Whole Foods Market® this summer, millions of Americans who suffer from lactose intolerance will enjoy new dairy yogurt and kefir options.  In addition to being organic, certified humane, low fat, kosher, GMO and gluten free, Green Valley Organics™ offers Flourish™ – a custom blend of 10 live active probiotic cultures that promotes optimal digestive and immune system health.  Flourish™ delivers eight more health-promoting live active cultures than the USDA’s yogurt requirement of two.

“Fermented dairy products like yogurt and kefir are functional superfoods that help promote healthy digestion and a strong immunity system,” said Dr. Liz Applegate, Director of Sports Nutrition at UC Davis. “Up until now, lactose intolerant consumers haven’t had a lactose free, calcium-rich, real dairy option which Green Valley Organics™ now delivers with live and active cultures that have a variety of health benefits. Yogurt and kefir also boost bone health and may help with weight control when consumed as a regular part of your diet.”

“Our yogurts and kefirs taste delicious. The response from our retail customers has been extremely positive,” said Green Valley Organics™ CEO and General Manager Ken Strunk. “We’ve created an all new real dairy category by addressing one of the most prevalent food sensitivities – lactose intolerance – that also delivers superb taste. Green Valley Organics™ Lactose Free dairy products are not a ‘settle for’ diet exchange option – they are the best taste choice with nutritional benefits that are important to consumers.”

“Our retail customers can feel good about adding Green Valley Organics™ ‘no lactose, no worries’ yogurts and kefirs to their dairy cases,” said Green Valley Organics™ President and Owner Jennifer Bice.  “Each product we make uses fresh organic cow milk from humane certified farms and is as natural and unprocessed as possible.  We never use coloring, preservatives or stabilizers in any of our products and employ sustainable and earth-friendly practices at every stage of production at our solar powered creamery.”

Green Valley Organics™ blends the best quality fruits and ingredients into its creamy smooth and naturally sweet yogurts and kefirs. The company uses organic blueberries and strawberries in its fruit-at-the-bottom yogurt and blends blueberries, pomegranates and acai berries for its fruit kefir. And because Green Valley Organics™ yogurts and kefirs contain no lactose, they are significantly lower in sugar as well – good news for diabetics or anyone watching their sugar intake.  A six-ounce cup of Green Valley Organics™ plain yogurt contains four grams of sugar compared to 11 grams found in other plain yogurts, while Green Valley Organics™ Blueberry yogurt has 16 grams of sugar compared to 29 grams found in some other fruit yogurts.

Green Valley Organics’ website: www.greenvalleylactosefree.com

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A healthy diet with Lactose Intolerance!

If you have Lactose Intolerance, eating dairy can be a painful experience. However, you might not have to swear off dairy completely. People have a varying degree of symptom occurrence that has a direct correlation to just how much dairy you eat in a sitting. Try having small amounts of dairy gauge your limit. Also, spread your consumption of dairy products throughout the day.

Not to worry, if you are extremely susceptible to symptom occurrence at any amount, there are plenty of ways to live a dairy free life while maintaining sound health. The main concern of a dairy-free diet is a lack of calcium and vitamin D. Drinking one glass of calcium-fortified orange juice and one glass of calcium fortified soymilk a day will help you achieve daily requirements (600 mg of 1000 mg) for calcium. Foods that are plenty rich in calcium are broccoli, almonds, soy beans and bok choy. Add a multivitamin to your routine to help. With this said, nothing really substitutes dairy products. Try to find your level of severity and consume a safe amount as much as possible to ensure enough calcium and vitamin D intake.

This post was provided by Andrew Rubalcava, author of Go Healthy Go Fit.

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