Lenoir-Wijnkoop, I. (I.)

Filtering

2001 - 20072

Settings

Author search.filters.isAuthorOfPublication.89c35ccc-04a5-4bd4-a665-050758935dd5

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Acute calcium assimilation from fresh or pasteurized yoghurt depending on the lactose digestibility status
    (American College of Nutrition, 2007) Martinez, J.A. (José Alfredo); Parra, M.D. (M. D.); Martinez-de-Morentin, B.E. (B.E.); Lenoir-Wijnkoop, I. (I.); Cobo, J.M. (J.M.)
    OBJECTIVE: The major aim of this trial was to evaluate the potential interaction of fresh or pasteurized yoghurt intake with lactose intolerance on calcium assimilation by means of the stable isotope 43Ca as a tracer. METHODS: Forty volunteers (age: 32 +/- 7 years) participated in this parallel simple blind study (20 of them with moderate lactose intolerance). The protocol included the intake of a test meal consisting on 43Ca-labelled fresh or pasteurized yoghurt. Volunteers, in whom the calcium status was assessed, collected the 24-h urine before and after the test meal to measure the stable isotope output. The intake-related 43Ca enrichment in urine was measured by isotopic rate mass spectrometry. RESULTS: In lactose tolerant and intolerant volunteers taken together, the fresh yoghurt consumption resulted in a statistically higher circulating calcium levels (p = 0.028) and urinary 43Ca output (p = 0.017) than after the pasteurized yoghurt intake. The lactose maldigestion status resulted in higher urinary 43Ca excretion (p = 0.013) after the fermented milk consumption, regardless of the nature of ingested product (p = 0.887). CONCLUSIONS: This novel and non-aggressive protocol allowed the in vivo comparison of calcium utilization from two different dairy sources, revealing a higher acute calcium assimilation from fresh as compared to the pasteurized yoghurt, in both lactose digesting and maldigesting subjects.
  • Thumbnail Image
    Relationship between lactose digestion, gastrointestinal transit time and symptoms in lactose malabsorbers after dairy consumption
    (Wiley-Blackwell, 2001) Martinez, J.A. (José Alfredo); Nutr, R. (R.); Lenoir-Wijnkoop, I. (I.); Gonzalez-Hernandez, A. (Alvaro); Labayen, I. (Idoya); Forga, L. (Luis)
    Background: The relationship of symptoms with objective measurements, as well as some of the mechanisms involved in lactose tolerance after yoghurt consumption, remain unclear. Methods: The trial had a double-blind design in which 22 lactose malabsorbers received 25 g daily lactose in fresh (living bacteria > 108 cfu/g) yoghurt or heated (< 102 cfu/g) yoghurt for 15 days, followed by a crossover (15 days) after a wash-out period (14 days). The lactose digestion was determined by the breath H2 test, the gastric emptying (GE) with a 13C-acetate breath test and the revealed transit time (OCTT) by 15N-lactoseureide test. Subjects reported their gastrointestinal symptoms (GIS) in a validated questionnaire. Results: Breath H2 test indicated more effective lactose digestion after fresh yoghurt intake. The OCTT was shorter after heated yoghurt ingestion as compared with the fresh. There was lower severity of GIS (P < 0.05) after fresh yoghurt intake, and this showed an inverse correlation with OCTT (P < 0.05). Conclusions: Delayed orocoecal transit time was associated with fewer gastrointestinal symptoms. The improved lactose digestion and tolerance of fresh yoghurt should be mainly attributed to the presence of living bacteria.