Improvement in Lactose Tolerance in Hypolactasic Subjects Consuming Ice Creams with High or Low Concentrations of Bifidobacterium bifidum 900791
Abstract
:1. Introduction
2. Subjects and Methods
2.1. Ethics and Subject Recruitment
2.2. Basal Lactose Hydrogen Breath Test (HBT0)
2.3. Experimental Design—Study One
2.4. Experimental Design—Study Two
2.5. Ice Cream Composition and Probiotic Determination
2.6. Statistical Analysis
3. Results
3.1. Flowchart of the Study
3.2. Acute Effect of Probiotic Ice Cream Intake on H2 Excretion
3.3. Effect of Acute Ice Cream Intake on Digestive Symptomatology
3.4. Effect of Acute Ice Cream Intake on Orocecal Transit Time
3.5. Effect of Chronic Ice Cream Intake on H2 Excretion and Digestive Symptomatology
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Aguilera, G.; Cárcamo, C.; Soto-Alarcón, S.; Gotteland, M. Improvement in Lactose Tolerance in Hypolactasic Subjects Consuming Ice Creams with High or Low Concentrations of Bifidobacterium bifidum 900791. Foods 2021, 10, 2468. https://doi.org/10.3390/foods10102468
Aguilera G, Cárcamo C, Soto-Alarcón S, Gotteland M. Improvement in Lactose Tolerance in Hypolactasic Subjects Consuming Ice Creams with High or Low Concentrations of Bifidobacterium bifidum 900791. Foods. 2021; 10(10):2468. https://doi.org/10.3390/foods10102468
Chicago/Turabian StyleAguilera, Gabriela, Constanza Cárcamo, Sandra Soto-Alarcón, and Martin Gotteland. 2021. "Improvement in Lactose Tolerance in Hypolactasic Subjects Consuming Ice Creams with High or Low Concentrations of Bifidobacterium bifidum 900791" Foods 10, no. 10: 2468. https://doi.org/10.3390/foods10102468