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Rampanti G, Raffo A, Melini V, Moneta E, Nardo N, Saggia Civitelli E, Bande-De León C, Tejada Portero L, Ferrocino I, Franciosa I, Cardinali F, Osimani A, Aquilanti L. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum. Food Res Int 2023; 173:113459. [PMID: 37803784 DOI: 10.1016/j.foodres.2023.113459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The aim of this study was the chemical, microbiological, textural, and sensory characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) curdled with commercial Cynara cardunculus rennet, used as a control, and crude extracts obtained from flowers of either spontaneous or cultivated Onopordum tauricum. Hence, the control and experimental cheese prototypes produced in two rounds of cheesemaking trials were assayed, at the end of their 60-day maturation, for the following features: pH, titratable acidity, dry matter, fat, total and soluble nitrogen (TN and SN, respectively), ash, salt, protein, lactose, viable plate counts and composition of the bacterial and fungal populations, color, texture, volatile organic compounds (VOCs), and olfactory attributes by sensory analysis (the latter for the sole prototypes curdled with the commercial rennet and the extract obtained from cultivated O. tauricum). The data overall collected showed a very low impact of the type of thistle rennet on the analyzed cheese traits, with significant differences being exclusively found for SN/TN%, titratable acidity, color, and adhesiveness. By contrast, a higher impact of the cheesemaking round was seen, with significant differences being observed for salt content, load of presumptive lactobacilli, thermophilic cocci, and Escherichia coli, and levels of the following VOCs: 2,3-butanedione, 2-pentanone, 1-butanol, 2-heptanone, 3-methyl-1-butanol, 2-heptanol, 2-nonanone, dimethyl trisulfide, 2-methyl propanoic acid, butanoic acid, and 3-methyl butanoic acid. Sensory analysis revealed a strong ewe's cheese odor, accompanied by other olfactory notes, such as pungent, sour curd, sweet, and Parmesan cheese-like notes, in all the analysed cheese prototypes. Moreover, key odor active compounds, including butanoic acid, ethyl butanoate, 2,3-butanedione, 1-octen-3-one, and dimethyl trisulfide, were identified by GC-olfactometry analysis. Regarding the odor attributes as determined by sensory analysis, again the type of rennet had an almost negligible impact, with significant differences being only perceived for 1 or 2 out of 20 odor attributes, depending on the analytical conditions applied. Although some aspects deserve further investigation, the results herein collected confirm that O. tauricum can be regarded as an alternative source of thistle rennet for the manufacture of Caciofiore cheese, and more in general, Mediterranean ewe's milk cheeses.
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Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Antonio Raffo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
| | - Valentina Melini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Elisabetta Moneta
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Nicoletta Nardo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | | | - Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
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Sakkas L, Karela M, Zoidou E, Moatsou G, Moschopoulou E. Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream. Foods 2023; 12:3860. [PMID: 37893753 PMCID: PMC10606330 DOI: 10.3390/foods12203860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix. Six YIC mix formulations were made, two without YAW (non-LH- and LH-control samples, A and AH), two with 12.5% YAW (samples B and BH), and two with 18.75% YAW (samples C and CH). The results showed that the partial replacement of yogurt with YAW decreased significantly (p < 0.05) the total solids of B, BH, C, and CH products (31.72 ± 0.14%, 31.92 ± 0.21%, 30.94 ± 0.14%, and 31.27 ± 0.10%, respectively) compared to the total solids of control products A and AH (33.30 ± 0.36% and 33.74 ± 0.06%, respectively). In contrast, the overruns increased (51.50 ± 2.36%, 58.26 ± 0.09%, 56.86 ± 1.92%, and 65.52 ± 1.30% for the B, BH, C, and CH products, respectively) compared to control samples (42.02 ± 2.62% and 49.53 ± 2.12% for A and AH, respectively). LH significantly decreased the freezing point and the viscosity of the YIC mixes but increased the overruns of the products as shown previously. YAW significantly decreased the hardness of the B and C products (56.30 ± 2.11 N and 43.43 ± 3.91 N, respectively) compared to control A (81.14 ± 9.34 N), and LH decreased it even more, leading to a rather soft scoop YIC. AH, BH, and CH YICs exhibited better melting properties despite the lack of fat destabilization in all samples. After 60 days of storage, counts of yogurt starter microorganisms were still >107 cfu/g and DPPH radical scavenging activity had increased in all products. In the sensory evaluation test, lactose-hydrolyzed samples AH, BH, and CH had less intense sandiness and, as expected, more intense sweetness. In conclusion, in the framework of the circular economy, it is possible for the YAW to be used as a resource material at a ratio of 12.5% to produce a YIC product without leaving behind any new waste.
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Affiliation(s)
| | | | | | | | - Ekaterini Moschopoulou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (L.S.); (M.K.); (E.Z.); (G.M.)
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3
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Li A, Zheng J, Han X, Yang S, Cheng S, Zhao J, Zhou W, Lu Y. Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production. Foods 2023; 12:2553. [PMID: 37444291 PMCID: PMC10340681 DOI: 10.3390/foods12132553] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.
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Affiliation(s)
- Aili Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Jie Zheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Xueting Han
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Sijia Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Shihui Cheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Jingwen Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Wenjia Zhou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (A.L.); (J.Z.); (X.H.); (S.Y.); (S.C.); (J.Z.); (W.Z.)
| | - Yan Lu
- National Research Center of Dairy Engineering and Technology, Green Food Research Institute of Heilongjiang, Northeast Agricultural University, Harbin 150086, China
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Kovalenko E, Vergasova E, Shoshina O, Popov I, Ilinskaya A, Kim A, Plotnikov N, Barenbaum I, Elmuratov A, Ilinsky V, Volokh O, Rakitko A. Lactase deficiency in Russia: multiethnic genetic study. Eur J Clin Nutr 2023:10.1038/s41430-023-01294-8. [PMID: 37311868 DOI: 10.1038/s41430-023-01294-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 05/15/2023] [Accepted: 05/24/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Lactase persistence-the ability to digest lactose through adulthood-is closely related to evolutionary adaptations and has affected many populations since the beginning of cattle breeding. Nevertheless, the contrast initial phenotype, lactase non-persistence or adult lactase deficiency, is still observed in large numbers of people worldwide. METHODS We performed a multiethnic genetic study of lactase deficiency on 24,439 people, the largest in Russia to date. The percent of each population group was estimated according to the local ancestry inference results. Additionally, we calculated frequencies of rs4988235 GG genotype in Russian regions using the information of current location and birthplace data from the client's questionnaire. RESULTS The attained results show that among all studied population groups, the frequency of GG genotype in rs4988235 is higher than the average in the European populations. In particular, the prevalence of lactase deficiency genotype in the East Slavs group was 42.8% (95% CI: 42.1-43.4%). We also investigated the regional prevalence of lactase deficiency based on the current place of residence. CONCLUSIONS Our study emphasizes the significance of genetic testing for diagnostics, i.e., specifically for lactose intolerance parameter, as well as the scale of the problem of lactase deficiency in Russia which needs to be addressed by the healthcare and food sectors.
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Affiliation(s)
| | | | - Olesya Shoshina
- Lomonosov Moscow State University, Faculty of Biology, Moscow, Russia
| | | | | | | | | | | | | | | | - Olesya Volokh
- Lomonosov Moscow State University, Faculty of Biology, Moscow, Russia
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Giugliano R, Musolino N, Ciccotelli V, Ferraris C, Savio V, Vivaldi B, Ercolini C, Bianchi DM, Decastelli L. Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives. Nutrients 2023; 15:nu15102258. [PMID: 37242141 DOI: 10.3390/nu15102258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is a sugar hydrolysed by the lactase enzyme. Lactose intolerance and lactose malabsorption are very common food intolerances among individuals. However, a lot of consumers consider themselves as lactose intolerant on the basis of self-reported intolerance and start to avoid dairy products, ignoring that plant-based milk alternatives are not nutritionally comparable to animal milk, especially in terms of protein intake. The aim of this study is to grow folder knowledge of the security of plant-based drinks, helping competent authorities to issue a risk assessment and to apply national plans about consumer safety. Results show that proper sanitary practices, such as pasteurization, are necessary in plant-based milk alternatives as well as in dairy milk. Chemical analysis has highlighted that there are no pesticide risks for consumers.
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Affiliation(s)
- Roberta Giugliano
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Noemi Musolino
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Ciccotelli
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carla Ferraris
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Savio
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Barbara Vivaldi
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carlo Ercolini
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Daniela Manila Bianchi
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Lucia Decastelli
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D'Aosta, Via Bologna 148, 10154 Turin, Italy
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Aleman RS, Paz D, Cedillos R, Tabora M, Olson DW, Aryana K. Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut. Microorganisms 2023; 11:microorganisms11040893. [PMID: 37110316 PMCID: PMC10144211 DOI: 10.3390/microorganisms11040893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/24/2023] [Accepted: 03/28/2023] [Indexed: 03/31/2023] Open
Abstract
Consumers are becoming aware of functional ingredients such as medicinal herbs, polyphenols, mushrooms, amino acids, proteins, and probiotics more than ever before. Like yogurt and its probiotics, L-glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-D-glucosamine, licorice root, maitake mushrooms, and zinc orotate have demonstrated health benefits through gut microbiota. The impact of these ingredients on yogurt starter culture bacteria characteristics is not well known. The objective of this study was to determine the influence of these ingredients on the probiotic characteristics, tolerance to gastric juices and lysozyme, protease activity, and viability of Streptococcus thermophilus STI-06 and Lactobacillus bulgaricus LB-12. Acid tolerance was determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The microbial growth was determined at 0, 2, 4, 6, 8, 10, 12, 14, and 16 h of incubation, while protease activity was evaluated at 0, 12, and 24 h. The application of marshmallow root, licorice root, and slippery elm bark improved bile tolerance and acid tolerance of S. thermophilus. These ingredients did not impact the bile tolerance, acid tolerance, and simulated gastric juice tolerance characteristics of L. bulgaricus over 8 h and 120 min (respectively) of incubation. Similarly, the growth of S. thermophilus and L. bulgaricus was not affected by any of these functional ingredients. The application of marshmallow root, N-acetyl-D-glucosamine, and maitake mushroom significantly increased the protease activity of S. thermophilus, whereas the protease activity of L. bulgaricus was not affected by any ingredient. Compared to the control, marshmallow root and quercetin samples had higher mean log counts and log counts for S. thermophilus on the simulated gastric juice and lysozyme resistance in vitro test, respectively. For L. bulgaricus, licorice root, quercetin, marshmallow root, and slippery elm bark samples had higher log counts than the control samples.
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Cow's Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives. Foods 2022; 12:foods12010099. [PMID: 36613315 PMCID: PMC9818304 DOI: 10.3390/foods12010099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/21/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Cow's milk is considered a complete food, providing high-quality protein and essential micronutrients, including vitamins and minerals. For medical reasons or as a lifestyle choice, consumers are replacing cow's milk with plant-based milk alternatives (PBMA); some perceive them as healthier alternatives to cow's milk due to their low saturated fatty acid content and no cholesterol content. However, the nutritional composition of PBMA is quite variable between different types and even within, which makes a comparison with cow's milk a complex issue. Furthermore, the consumption of PBMA has been associated with the development of some diseases in infants and children. Meanwhile, the consumption of cow's milk in human health is a controversial issue since it has been associated with a favorable effect in some diseases (such as obesity, type 2 diabetes, and Alzheimer's) and a negative effect in others (such as prostate cancer risk and Parkinson's disease); while in some diseases, there is no consensus in the cow's milk consumption effect. The aim of this review is to make a nutritional comparison of cow's milk with PBMA and to clarify the potential health issues related to their consumption.
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Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods 2022; 11:foods11233861. [PMID: 36496669 PMCID: PMC9737567 DOI: 10.3390/foods11233861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 12/05/2022] Open
Abstract
The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lactose-free prebiotic Greek yogurt formulas with whey protein concentrate (WPC). Two rotational central composite designs (RCCDs) were applied: one to perform the hydrolysis of the whey protein concentrate and another for the yogurt formulations (α = 2 with 2 central points and 4 axial points). Two β-galactosidase enzymes obtained from Kluyveromyces lactis were used. The content of lactose, glucose, galactose, and lactic acid were determined in the WPC, milk (pasteurized and powdered), and yogurts. The three best formulations regarding the attributes’ viscosity, syneresis, firmness, and elasticity were sensorially evaluated by using a nine-point hedonic scale. A microbiological analysis was performed after 48 h of yogurt production. The characterization of the products and the comparison of the results obtained were evaluated using the Student’s T test and the analysis of variance with Tukey’s test (p-values < 0.05). The application of a lactose-free WPC promoted viscosity, firmness, and elasticity. The syneresis was reduced, and whey increased the protein and calcium content. Lactose-free WPC can be used as a partial substitute for skimmed powdered milk in yogurts. The obtained results are encouraging with respect to the production of lactose-free Greek yogurts by the dairy industry.
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Dantas A, Orellana‐Palma P, Kumar D, Hernandez E, Prudencio ES. Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients. J Food Sci 2022; 87:5317-5329. [DOI: 10.1111/1750-3841.16383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 09/10/2022] [Accepted: 10/24/2022] [Indexed: 11/16/2022]
Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center, Trindade Florianópolis, Santa Catarina Brazil
| | - Patricio Orellana‐Palma
- Department of Food Engineering Universidad de La Serena Av. Raúl Bitrán 1305 La Serena 1700000 Chile
| | - Dinesh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan India
| | - Eduard Hernandez
- Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya‐BarcelonaTech Barcelona Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering Federal University of Santa Catarina, Technology Center, Trindade Florianópolis, Santa Catarina Brazil
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Rodriguez-Lopez P, Rueda-Robles A, Sánchez-Rodríguez L, Blanca-Herrera RM, Quirantes-Piné RM, Borrás-Linares I, Segura-Carretero A, Lozano-Sánchez J. Analysis and Screening of Commercialized Protein Supplements for Sports Practice. Foods 2022; 11:foods11213500. [PMID: 36360118 PMCID: PMC9658000 DOI: 10.3390/foods11213500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/24/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
Recent years have seen a rise in the popularity of the consumption of sports-related supplements. However, the hypothesis is raised that it is necessary to analyze the quality aspects of these supplements in relation to the information provided on the label, to avoid associated risks and obtain the greatest possible benefit from their consumption. Therefore, the aim of this study has been to carry out an analysis or screening of the protein supplements that are currently marketed in Spain. We analyzed the labels of 52 protein sports supplements available both in physical stores and online. The analysis consisted of addressing three relevant aspects considering the labeling: (a) the legislative framework in which the supplements are marketed, (b) the quality of the protein, and (c) the presence of other ingredients according to the specifications of the label. In the legislative context, there do not seem to be any specific regulations to guarantee consumer protection, which can lead to unfair practices and misleading advertising. Most of the supplements analyzed to comply with the requirements of their current regulations. However, claims about their benefits that are not allowed under European legislation have been found in some of them. Regarding composition and according to label information, the supplements have been found to provide a sufficient dose of protein in terms of recommended protein intake per serving. Regarding the presence of other ingredients and according to the information on the label, most of them, except for egg supplements, contain other ingredients. Colostrum was also found in one of the supplements evaluated. The conclusions of the study reveal that, due to a lack of knowledge or misleading advertising practices, supplements are often not used properly. The information provided is essential for both professionals and consumers to avoid the risks associated with consumption, such as unintentional doping, interactions between ingredients that reduce the quality of the supplement, and consumption of supplements inappropriately, among others.
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Affiliation(s)
- Paloma Rodriguez-Lopez
- Department of Food Science and Nutrition, Campus Universitario s/n, University of Granada, 18071 Granada, Spain
| | - Ascensión Rueda-Robles
- Department of Food Science and Nutrition, Campus Universitario s/n, University of Granada, 18071 Granada, Spain
- Correspondence: (A.R.-R.); or (I.B.-L.); Tel.: +34-958241000 (ext. 20702) (A.R.-R.); +34-958637083 (I.B.-L.)
| | - Leticia Sánchez-Rodríguez
- Department of Food Science and Nutrition, Campus Universitario s/n, University of Granada, 18071 Granada, Spain
| | - Rosa María Blanca-Herrera
- Department of Food Science and Nutrition, Campus Universitario s/n, University of Granada, 18071 Granada, Spain
| | - Rosa María Quirantes-Piné
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Edificio BioRegión, Avenida del Conocimiento 37, 18016 Granada, Spain
| | - Isabel Borrás-Linares
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Edificio BioRegión, Avenida del Conocimiento 37, 18016 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
- Correspondence: (A.R.-R.); or (I.B.-L.); Tel.: +34-958241000 (ext. 20702) (A.R.-R.); +34-958637083 (I.B.-L.)
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Campus Universitario s/n, University of Granada, 18071 Granada, Spain
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Abou-Dakn M, Alexy U, Beyer K, Cremer M, Ensenauer R, Flothkötter M, Geene R, Hellmers C, Joisten C, Koletzko B, Mata J, Schiffner U, Somm I, Speck M, Weißenborn A, Wöckel A. Ernährung und Bewegung im Kleinkindalter. Monatsschr Kinderheilkd 2022. [DOI: 10.1007/s00112-022-01519-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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12
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Dominici S, Marescotti F, Sanmartin C, Macaluso M, Taglieri I, Venturi F, Zinnai A, Facioni MS. Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance. Foods 2022; 11:foods11101486. [PMID: 35627056 PMCID: PMC9141425 DOI: 10.3390/foods11101486] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/15/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
The recent growing interest in lactose intolerance has resulted in the proliferation of lactose-free products by food manufacturing companies. Since updated papers about lactose and its uses are missing, the main purpose of this review is to investigate this sugar comprehensively. Firstly, its chemical and physical characteristics were studied, following its employment in the food and drug industries. The positive and negative health-related effects of lactose are reported, focusing on the condition of lactose intolerance, for which an adequate lactose-free diet has to be followed to avoid symptoms that impairs quality of life. Considering that EU legislation on lactose-free product labelling is still controversial, suitable options for producing and identifying lactose-free products are suggested, in order to meet lactose-intolerant people’s needs.
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Affiliation(s)
- Simona Dominici
- ELLEFREE S.r.l., Polo Tecnologico Lucchese, 55100 Lucca, Italy; (S.D.); (F.M.)
| | | | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (M.M.); (F.V.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (M.M.); (F.V.); (A.Z.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (M.M.); (F.V.); (A.Z.)
- Correspondence:
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (M.M.); (F.V.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (M.M.); (F.V.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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13
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Martínez-Pineda M, Yagüe-Ruiz C. The Risk of Undeclared Allergens on Food Labels for Pediatric Patients in the European Union. Nutrients 2022; 14:nu14081571. [PMID: 35458133 PMCID: PMC9026746 DOI: 10.3390/nu14081571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/05/2022] [Accepted: 04/08/2022] [Indexed: 12/27/2022] Open
Abstract
The dietary avoidance of allergens has been widely recognized as the key intervention in the management of food allergies, but the presence of undeclared allergens makes compliance difficult. The aim of this study was to analyze the presence of undeclared allergens in food labeling through RASFF notifications in the European Union, focusing on those allergens that frequently affect the pediatric population and the implicated products, so as to provide useful information for its risk evaluation and the development of educational materials for patients. The results showed milk (20.5%), gluten (14.8%), and nuts (10.9%) to be the pediatric allergens with higher presences. In 80% of the notifications concerning milk and milk derivatives, the specific compound present (lactose or lactoprotein) was not identified. They were mainly present in cereal and bakery products, prepared dishes and snacks, and cacao and confectionery products, all of which are frequently consumed by the pediatric population. The large quantity (7.6%) of undeclared allergens in “free-from-allergen” products was also remarkable, especially in regard to the supposedly not-present allergens. Undeclared allergens in food products pose an evident risk for allergic patients and knowledge of them should take a relevant role in a patient’s nutritional education. It is also necessary to raise awareness among manufacturers and safety authorities.
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14
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Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Gonzalez R, Ortiz de Zarate I, Jaureguibeitia A, Garate J, Salleres S. Quantification of Lactose in Free-Lactose and Low-Lactose Milk and Milk Products by BIOMILK 300 Lac Biosensor: First Action 2020.09. J AOAC Int 2021; 105:759-773. [PMID: 34904640 DOI: 10.1093/jaoacint/qsab164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/30/2021] [Accepted: 12/03/2021] [Indexed: 11/12/2022]
Abstract
BACKGROUND In 2018, the AOAC Stakeholder Panel on Strategic Food Analytical Methods approved SMPR 2018.009, for Lactose in Low-Lactose or Lactose-Free Milk, Milk Products, and Products Containing Dairy Ingredients, establishing the minimum recommended performance characteristics to be addressed during the evaluation of methods. Subsequently, AOAC INTERNATIONAL opened a call for methods under the Official Method of Analysis SM Program with the aim of finding a candidate method for confirming compliance with regulatory standards and dispute resolution. OBJECTIVE A biosensor based analytical method, BIOMILK 300 LAC, was developed by BIOLAN Microbiosensores S.L (www.biolanmb.com) to rapidly, easily, and accurately quantify lactose in free or low-lactose dairy products. In response to the AOAC call for methods, BIOLAN performed a single laboratory validation of this method against SMPR 2018.009. Several different matrixes were tested, including: milk, sugary plain yogurt, fruit plain yogurt, flavoured liquid yogurt, Greek yogurt, cream, soft cheese, infant formula, café latte, chocolate milk, and high protein milk shake. Evaluated method parameters included: linearity, selectivity, matrix effect, recovery, accuracy, repeatability, intermediate reproducibility, robustness, reagent lot-to-lot consistency, and stability. METHOD The method is based on the use of the Biotest gold electrode together with the BIOMILK 300 biosensor reader, for the quantification of residual levels of lactose over dairy samples via an enzymatic recognition/electrochemical transduction system. RESULTS Assay linearity, applicability to different matrixes, recovery and precision demonstrated that the method is fit for purpose. The method proved to be robust, consistent, and stable, under conditions detailed in the Instructions For Use guide. CONCLUSIONS The overall results were within requirements stated by AOAC SMPR 2018.009 for Low-lactose and Lactose-Free Milk, Milk Products and Products Containing Dairy Ingredients. HIGHLIGHTS BIOMILK 300 LAC method enables the quantification of reduced levels of lactose in less than 5 min, without the requirement of expert technicians, toxic solvents or intricate procedures, maintaining a high degree of precision and accuracy in the results. BIOMILK 300 LAC was adopted as First Action Official MethodSM by the Expert Review Panel of Low-lactose Methods in April 2020 after rigorous review.
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Affiliation(s)
- Roberto Gonzalez
- BIOLAN Microbiosensores S.L., Parque Tecnológico de Bizkaia, Laida Bidea 409, 48170 Zamudio, Bizkaia, Spain
| | - Itziar Ortiz de Zarate
- BIOLAN Microbiosensores S.L., Parque Tecnológico de Bizkaia, Laida Bidea 409, 48170 Zamudio, Bizkaia, Spain
| | - Arrate Jaureguibeitia
- BIOLAN Microbiosensores S.L., Parque Tecnológico de Bizkaia, Laida Bidea 409, 48170 Zamudio, Bizkaia, Spain
| | - Jone Garate
- BIOLAN Microbiosensores S.L., Parque Tecnológico de Bizkaia, Laida Bidea 409, 48170 Zamudio, Bizkaia, Spain
| | - Sandra Salleres
- BIOLAN Microbiosensores S.L., Parque Tecnológico de Bizkaia, Laida Bidea 409, 48170 Zamudio, Bizkaia, Spain
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16
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Facioni MS, Dominici S, Marescotti F, Covucci R, Taglieri I, Venturi F, Zinnai A. Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance. Foods 2021; 10:foods10092236. [PMID: 34574346 PMCID: PMC8464992 DOI: 10.3390/foods10092236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/07/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022] Open
Abstract
Lactose intolerance (LI) is the symptomatic condition that characterizes subjects unable to digest lactose. The main solution consists of reducing or eliminating lactose from one's diet, and so dairy products, particularly cheeses, are often the first foods excluded. The purpose of this study is to contribute to this topic by creating an updated list of naturally lactose-free (NLF) cheeses. Twenty-five PDO (Protected Designation of Origin) cheeses were selected and analyzed to determine their lactose content. At the same time, interviews with the PDO quality control consortia were carried out to understand which parameters are involved in lactose reduction, based on the cheeses' product specifications. The analytical techniques used here for lactose determination are the most sensitive (HPAEC-PAD and LC/MS-MS), given their low limit of quantification (LOQ) of less than 10 mg/kg. The majority of selected PDO cheeses resulted in a lactose content less than the LOQ. Because of the high variability allowed in PDO cheeses' operative conditions, it would be better to case-by-case examine the PDO cheese specification and declare the product as NLF after repeated analysis. The results of the chemical determination of this research allowed to draw up a very useful list of PDO cheeses for both consumers and nutritionists that could be identified as NLF.
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Affiliation(s)
| | - Simona Dominici
- ELLEFREE S.r.l., Polo Tecnologico Lucchese, 55100 Lucca, Italy; (S.D.); (F.M.)
| | | | - Rosanna Covucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (R.C.); (F.V.); (A.Z.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (R.C.); (F.V.); (A.Z.)
- Correspondence:
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (R.C.); (F.V.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (R.C.); (F.V.); (A.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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17
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Yang J, Rainville P, Liu K, Pointer B. Determination of lactose in low-lactose and lactose-free dairy products using LC-MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Additional costs of lactose-reduced diets: lactose-free dairy product substitutes are a cost-effective alternative for people with lactose intolerance. Public Health Nutr 2021; 24:4043-4053. [PMID: 34180787 DOI: 10.1017/s1368980021002779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE People with lactose intolerance have to limit their consumption of lactose-containing dairy products which are a main source of Ca. In particular, for low-income people it is of interest which alternative diet form rich in Ca leads to the lowest additional costs. This study aims to calculate the additional costs of lactose-reduced diets and to show which of different options represent the most cost-effective alternative within a lactose-reduced diet. DESIGN Using linear programming, food baskets with different lactose contents were calculated and were compared to a basic model, reflecting a normal diet without a limitation of lactose. By comparing the costs and the composition of the food baskets, recommendations for a lactose-reduced diet were derived. SETTING Germany. PARTICIPANTS A consumer panel dataset representative for Germany is used for the calculations. Information on prices and nutrients is derived from the 9429 adult households without children, and information on consumed food quantities from the 3046 single households. RESULTS The minimum additional food costs depend on the severity of lactose intolerance and range from 0·2 % to 6·1 % per month. It was found that the greatest adjustments due to lactose reduction could be observed within the dairy product group. In this group, with a rising lactose limit, normal milk was increasingly replaced by lactose-free milk. CONCLUSION It was shown that a lactose-reduced diet is generally associated with higher food costs. When suffering from lactose intolerance, switching to lactose-free milk seems to be the most cost-effective way to cover nutrient requirements.
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19
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Panseri S, Pavlovic R, Castrica M, Nobile M, Di Cesare F, Chiesa LM. Determination of Carbohydrates in Lactose-Free Dairy Products to Support Food Labelling. Foods 2021; 10:foods10061219. [PMID: 34071226 PMCID: PMC8229749 DOI: 10.3390/foods10061219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are currently not harmonised at Union level. Considering the above-mentioned issues and the absence of official methods for the determination of low sugar concentrations, we propose a new and simple IC-HRMS method to detect carbohydrates in milk and different lactose-free derivatives, which can allow the definition of concentration limits useful to characterise products suitable for specific dietary regimes.
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20
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Porzi M, Burton-Pimentel KJ, Walther B, Vergères G. Development of Personalized Nutrition: Applications in Lactose Intolerance Diagnosis and Management. Nutrients 2021; 13:nu13051503. [PMID: 33946892 PMCID: PMC8145768 DOI: 10.3390/nu13051503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/22/2021] [Accepted: 04/27/2021] [Indexed: 12/23/2022] Open
Abstract
Recent discoveries in the “omics” field and the growing focus on preventive health have opened new avenues for personalized nutrition (PN), which is becoming an important theme in the strategic plans of organizations that are active in healthcare, food, and nutrition research. PN holds great potential for individual health optimization, disease management, public health interventions, and product innovation. However, there are still multiple challenges to overcome before PN can be truly embraced by the public and healthcare stakeholders. The diagnosis and management of lactose intolerance (LI), a common condition with a strong inter-individual component, is explored as an interesting example for the potential role of these technologies and the challenges of PN. From the development of genetic and metabolomic LI diagnostic tests that can be carried out in the home, to advances in the understanding of LI pathology and individualized treatment optimization, PN in LI care has shown substantial progress. However, there are still many research gaps to address, including the understanding of epigenetic regulation of lactase expression and how lactose is metabolized by the gut microbiota, in order to achieve better LI detection and effective therapeutic interventions to reverse the potential health consequences of LI.
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Affiliation(s)
- Millie Porzi
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, ETH Zurich, 8092 Zurich, Switzerland;
| | - Kathryn J. Burton-Pimentel
- Agroscope, Federal Department of Economic Affairs, Education and Research EAER, 3003 Bern, Switzerland; (K.J.B.-P.); (B.W.)
| | - Barbara Walther
- Agroscope, Federal Department of Economic Affairs, Education and Research EAER, 3003 Bern, Switzerland; (K.J.B.-P.); (B.W.)
| | - Guy Vergères
- Agroscope, Federal Department of Economic Affairs, Education and Research EAER, 3003 Bern, Switzerland; (K.J.B.-P.); (B.W.)
- Correspondence: ; Tel.: +41-58-463-8154
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21
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A New Food Composition Database of Lactose-Free Products Commercialized in Spain: Differences in Nutritional Composition as Compared to Traditional Products. Foods 2021; 10:foods10040851. [PMID: 33919767 PMCID: PMC8070661 DOI: 10.3390/foods10040851] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/24/2021] [Accepted: 04/10/2021] [Indexed: 01/27/2023] Open
Abstract
We developed a new database to evaluate the nutritional composition of lactose-free products from Spain. The database includes dairy products and other products, all of which show the "lactose-free" declaration on their label, accounting for 327 products in total. Of these, 123 are dairy products, 16 are non-dairy products which include a dairy ingredient (5%) and 188 items (57% of the sample) are non-dairy products that do not contain any dairy ingredient. The main subgroups are yogurt (25%), milk (24%), and cheese (17%). Nineteen percent of the compiled products included nutritional claims on their labels. Most lactose-free products did not contain either added sugars or low- or no-calorie sweeteners (58%), while 34% included added sugars and only 6%, sweeteners or a combination of both (2%). We found that 19.5%, mainly within the milk subgroup, were fortified with vitamins A, D, E, K, B9, and B12, P, and Ca. There were no significant differences in the nutritional composition between lactose-free products and traditional products. According to the NOVA classification, 55% of compiled lactose-free products were ultra-processed, and 20% processed. The array of lactose-free products marketed in Spain proves that there are enough, both in quantity and quality, to satisfy the dairy needs of lactose intolerants.
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Seoane RG, Garcia-Recio V, Garrosa M, Rojo MÁ, Jiménez P, Girbés T, Cordoba-Diaz M, Cordoba-Diaz D. Human Health Effects of Lactose Consumption as a Food and Drug Ingredient. Curr Pharm Des 2020; 26:1778-1789. [PMID: 32048961 DOI: 10.2174/1381612826666200212114843] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 01/01/2020] [Indexed: 02/07/2023]
Abstract
Lactose is a reducing sugar consisting of galactose and glucose, linked by a β (1→4) glycosidic bond, considered as an antioxidant due to its α-hydroxycarbonyl group. Lactose is widely ingested through the milk and other unfermented dairy products and is considered to be one of the primary foods. On the other hand, lactose is also considered as one of the most widely used excipients for the development of pharmaceutical formulations. In this sense, lactose has been related to numerous drug-excipient or drug-food pharmacokinetic interactions. Intolerance, maldigestion and malabsorption of carbohydrates are common disorders in clinical practice, with lactose-intolerance being the most frequently diagnosed, afflicting 10% of the world's population. Four clinical subtypes of lactose intolerance may be distinguished, namely lactase deficiency in premature infants, congenital lactase deficiency, adult-type hypolactasia and secondary lactase intolerance. An overview of the main uses of lactose in human nutrition and in the pharmaceutical industry and the problems derived from this circumstance are described in this review.
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Affiliation(s)
- Rafael G Seoane
- Area of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Verónica Garcia-Recio
- Area of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Manuel Garrosa
- Area of Histology, Faculty of Medicine and INCYL, University of Valladolid, 47005 Valladolid, Spain
| | - María Á Rojo
- Area of Experimental Sciences, Miguel de Cervantes European University, 47012 Valladolid, Spain
| | - Pilar Jiménez
- Area of Nutrition and Food Sciences, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain
| | - Tomás Girbés
- Area of Nutrition and Food Sciences, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain
| | - Manuel Cordoba-Diaz
- Area of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain.,University Institute of Industrial Pharmacy (IUFI), Complutense University of Madrid, 28040 Madrid, Spain
| | - Damián Cordoba-Diaz
- Area of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain.,University Institute of Industrial Pharmacy (IUFI), Complutense University of Madrid, 28040 Madrid, Spain
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23
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Belayneh A, Tadese E, Molla F. Safety and Biopharmaceutical Challenges of Excipients in Off-Label Pediatric Formulations. Int J Gen Med 2020; 13:1051-1066. [PMID: 33204140 PMCID: PMC7667588 DOI: 10.2147/ijgm.s280330] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Accepted: 10/14/2020] [Indexed: 01/27/2023] Open
Abstract
Background One of the major challenges in pediatric treatment is the lack of suitable drug preparations specifically designed and marketed for children. Most of the FDA approved drug formulations for adults have not been approved for use in pediatric patients. Shortage of suitable pediatric dosage information often leads health professionals to use adult formulations in an off-label manner. The aim of this work was to review the safety and biopharmaceutical challenges of commonly found excipients in off-label pediatric formulations as well as to show the current progress to alleviate pediatric toxicity related to excipients. Methods Research findings and medical case reports were searched from credible sources including Scopus, PubMed, OVID, Google Scholar, Embase, Cochrane Library, and Web of Science. Results As several studies and clinical case reports have revealed, off-label adult formulations usage causes pediatric patients to become exposed to potentially harmful excipients, which are essential components of drug products. In addition to their toxicities, some of the excipients affect the biopharmaceutical property of different drugs. Immature organ and body composition, large body surface area and slower metabolism and elimination capabilities of pediatrics are the main causes of toxicities associated with different excipients. Recent studies have also shown that good progress is being made to develop safe and suitable excipients for pediatric use. Conclusion A risk and benefit assessment should be done before using off-label formulation as excipients cause mild to severe toxicities and biopharmaceutical problems to pediatric patients.
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Affiliation(s)
- Anteneh Belayneh
- Department of Pharmacy, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia
| | - Ebisa Tadese
- Department of Pharmaceutics, School of Pharmacy, College of Health Sciences, Mekelle University, Mekelle, Ethiopia
| | - Fantahun Molla
- Department of Pharmaceutics, School of Pharmacy, College of Health Sciences, Mekelle University, Mekelle, Ethiopia
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24
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Uno Y. Why a Low FODMAP Diet Was Ineffective for IBS Symptoms in Quiescent Crohn's Disease. Gastroenterology 2020; 159:399. [PMID: 32234302 DOI: 10.1053/j.gastro.2020.03.042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 03/16/2020] [Indexed: 12/02/2022]
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25
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Facioni MS, Raspini B, Pivari F, Dogliotti E, Cena H. Nutritional management of lactose intolerance: the importance of diet and food labelling. J Transl Med 2020; 18:260. [PMID: 32590986 PMCID: PMC7318541 DOI: 10.1186/s12967-020-02429-2] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 06/18/2020] [Indexed: 02/07/2023] Open
Abstract
Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.
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Affiliation(s)
| | - Benedetta Raspini
- Dietetics and Clinical Nutrition Laboratory, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Francesca Pivari
- Biochemistry and Molecular Biology Laboratory, Department of Health Sciences, University of Milan, Milan, Italy.
| | | | - Hellas Cena
- Dietetics and Clinical Nutrition Laboratory, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy.,Clinical Nutrition and Dietetics Service, Unit of Internal Medicine and Endocrinology, ICS Maugeri IRCCS, Pavia, Italy
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26
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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics. Food Sci Biotechnol 2020; 29:459-467. [PMID: 32296556 DOI: 10.1007/s10068-019-00682-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 06/03/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022] Open
Abstract
Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening period, this cheese could be considered "lactose-free". Three batches of the goat milk cheese were manufactured and ripened at 10 °C and 80% relative humidity for 90 days. Titratable acidity increased by about 59 °D due to carbohydrate degradation and organic acid production. However, pH (5.31-5.25) remained constant. Lactococcus was the dominant cheese microbiota, acting in the fermentation of lactose (1.17-0.06 mg/g) and lactic acid production (5.49-s10.01 mg/g). Thus, ripening time was decisive for bacteriological and physicochemical goat milk cheese characteristics.
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Romero-Velarde E, Delgado-Franco D, García-Gutiérrez M, Gurrola-Díaz C, Larrosa-Haro A, Montijo-Barrios E, Muskiet FAJ, Vargas-Guerrero B, Geurts J. The Importance of Lactose in the Human Diet: Outcomes of a Mexican Consensus Meeting. Nutrients 2019; 11:E2737. [PMID: 31718111 PMCID: PMC6893676 DOI: 10.3390/nu11112737] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 11/04/2019] [Accepted: 11/08/2019] [Indexed: 12/12/2022] Open
Abstract
Lactose is a unique component of breast milk, many infant formulas and dairy products, and is widely used in pharmaceutical products. In spite of that, its role in human nutrition or lactose intolerance is generally not well-understood. For that reason, a 2-day-long lactose consensus meeting with health care professionals was organized in Mexico to come to a set of statements for which consensus could be gathered. Topics ranging from lactase expression to potential health benefits of lactose were introduced by experts, and that was followed by a discussion on concept statements. Interestingly, lactose does not seem to induce a neurological reward response when consumed. Although lactose digestion is optimal, it supplies galactose for liver glycogen synthesis. In infants, it cannot be ignored that lactose-derived galactose is needed for the synthesis of glycosylated macromolecules. At least beyond infancy, the low glycemic index of lactose might be metabolically beneficial. When lactase expression decreases, lactose maldigestion may lead to lactose intolerance symptoms. In infancy, the temporary replacing of lactose by other carbohydrates is only justified in case of severe intolerance symptoms. In those who show an (epi)genetic decrease or absence of lactase expression, a certain amount (for adults mostly up to 12 g per portion) of lactose can still be consumed. In these cases, lactose shows beneficial intestinal-microbiota-shaping effects. Avoiding lactose-containing products may imply a lower intake of other important nutrients, such as calcium and vitamin B12 from dairy products, as well as an increased intake of less beneficial carbohydrates.
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Affiliation(s)
- Enrique Romero-Velarde
- Instituto de Nutrición Humana, Universidad de Guadalajara and Hospital Civil de Guadalajara “Dr. Juan I. Menchaca”, 44340 Guadalajara, Jalisco, Mexico
| | - Dagoberto Delgado-Franco
- Neonatology Department. ABC Medical Center, 01120 Mexico City and Instituto Tecnológico de Estudios Superiores de Monterrey, 64849 Monterrey, Mexico;
| | | | - Carmen Gurrola-Díaz
- Departamento de Biología Molecular y Genómica. Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, 44340 Guadalajara, Jalisco, Mexico; (C.G.-D.); (B.V.-G.)
| | - Alfredo Larrosa-Haro
- Instituto de Nutrición Humana, Universidad de Guadalajara, 44340 Guadalajara, Jalisco, Mexico;
| | - Ericka Montijo-Barrios
- Servicio de Gastroenterología. Instituto Nacional de Pediatría, 04530 Mexico City, Mexico;
| | - Frits A. J. Muskiet
- Laboratory Medicine, University Medical Center Groningen and University of Groningen, 9713 GZ Groningen, The Netherlands;
| | - Belinda Vargas-Guerrero
- Departamento de Biología Molecular y Genómica. Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, 44340 Guadalajara, Jalisco, Mexico; (C.G.-D.); (B.V.-G.)
| | - Jan Geurts
- FrieslandCampina, 3818 LEAmersfoort, The Netherlands;
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A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9142800] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its efficacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, efficient, and environmentally safe disinfectant, with potential applications for minimally processed foodstuffs as an alternative to chlorine.
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Ribeiro I, Gomes M, Figueiredo D, Lourenço J, Paúl C, Costa E. Dairy Product Intake in Older Adults across Europe Based On the SHARE Database. J Nutr Gerontol Geriatr 2019; 38:297-306. [PMID: 31232217 DOI: 10.1080/21551197.2019.1627972] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Objective: To evaluate dairy intake patterns in older adults across Europe. Methods: We conducted cross-sectional analysis using data from the fourth wave (2011/2012) of the Survey of Health, Aging and Retirement in Europe (SHARE) database. Prevalence rates regarding the number of weekly servings of dairy in individuals ≥50 years old were calculated for 16 European countries. Results: The overall prevalence rate of daily dairy product intake in Europe was 66.95% (CI95%: 66.28-67.63%). Global prevalence in men was 63.35% (CI95%:62.37-64.35%) and in women 69.80% (CI95%:68.86-70.71%). Among men, this type of intake was highest in Denmark (84.89% [CI95%: 79.11-90.66%]) and lowest in Poland (26.15% [CI95%: 22.71-29.58%]). Among women, the highest prevalence was found in Spain (89.51% [CI95%: 85.16-93.86%]) and the lowest in Poland (31.33% [CI95%: 27.05-35.61%]). The overall prevalence rate of dairy product intake less than once a week was 3.99% (CI95%: 3.83-4.16%). In terms of gender, men in Hungary (11.02% [CI95%: 9.16-12.89%]) and women in Slovenia (8.76% [CI95%: 7.26-10.25%]) had the lowest such intake. Conclusions: Dairy intake is very heterogeneous across Europe, with overall intake levels lower than recommended. Differences were also observed between genders, with a lower intake in men, and with age, with the intake lower in older individuals.
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Affiliation(s)
| | | | - Daniela Figueiredo
- b School of Health Sciences, University of Aveiro , Aveiro , Portugal
- c Centre for Health Technology and Services Research (CINTESIS) , Porto , Portugal
| | | | - Constança Paúl
- c Centre for Health Technology and Services Research (CINTESIS) , Porto , Portugal
- e Institute of Biomedical Sciences Abel Salazar, University of Porto , Porto , Portugal
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Lactose Intolerance and Bone Health: The Challenge of Ensuring Adequate Calcium Intake. Nutrients 2019; 11:nu11040718. [PMID: 30925689 PMCID: PMC6521087 DOI: 10.3390/nu11040718] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 03/21/2019] [Accepted: 03/23/2019] [Indexed: 02/07/2023] Open
Abstract
Calcium is an important nutrient with impact upon many biological systems, most notably bone. Ensuring adequate calcium intake throughout the lifespan is essential to building and maintaining bone. Lactose intolerance may predispose individuals to low calcium intake as the number of lactose-free, calcium-rich food sources is limited. In this review, we summarize data from human and animal studies on the influence of lactose and lactase deficiency on calcium absorption and bone health. Based on the available evidence, neither dietary lactose nor lactase deficiency have a significant impact on calcium absorption in adult humans. However, lactose intolerance may lead to reduced bone density and fragility fractures when accompanied by decreased intake or avoidance of dairy. Recently published human trials and meta-analyses suggest a weak but significant association between dairy consumption and bone health, particularly in children. Given the availability of simple dietary approaches to building lactose tolerance and the nutritional deficiencies associated with dairy avoidance, multiple public health organizations recommend that all individuals—including those that are lactose intolerant—consume three servings of dairy per day to ensure adequate nutrient intakes and optimal bone health.
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Idda I, Spano N, Addis M, Galistu G, Ibba I, Nurchi VM, Pilo MI, Scintu MF, Piredda G, Sanna G. Optimization of a newly established gas-chromatographic method for determining lactose and galactose traces: Application to Pecorino Romano cheese. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lactose Maldigestion, Malabsorption, and Intolerance: A Comprehensive Review with a Focus on Current Management and Future Perspectives. Nutrients 2018; 10:nu10111599. [PMID: 30388735 PMCID: PMC6265758 DOI: 10.3390/nu10111599] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/19/2018] [Accepted: 10/23/2018] [Indexed: 12/12/2022] Open
Abstract
Milk is a fundamental component of the diet of every mammal; nevertheless, not every individual can tolerate this kind of food, especially in adulthood. However, lactose intolerance has only been recognized in the last 50 years, and currently, lactose intolerance is defined as a clinical syndrome characterized by pain, abdominal distention, flatulence, and diarrhoea that occur after lactose consumption. Lactose is currently a common disaccharide in human nutrition, both in breastfed infants and in adults, but its digestion requires a specialized enzyme called lactase. The genetically programmed reduction in lactase activity during adulthood affects most of the world’s adult population and can cause troublesome digestive symptoms, which may also vary depending on the amount of residual lactase activity; the small bowel transit time; and, especially, the amount of ingested lactose. Several diagnostic tests are currently available for lactose intolerance, but the diagnosis remains challenging. The treatment for lactose intolerance mainly consists of reducing or eliminating the dietetic amount of lactose until the symptoms disappear, but this is hard to achieve, as lactose is present in dairy products and is even commonly used as a food additive. In addition to dietetic restriction of lactose-containing foods, lactase can be administered as an enzymatic food supplement, but its efficacy is still controversial. Recently, probiotics have been proposed for the management of lactose intolerance; certain probiotic strains have shown specific β-galactosidase activity, thus aiding in the digestion of lactose. The aim of this paper was to review the current knowledge about lactose intolerance and to discuss the potential for the use of specific probiotic strains such as dietary supplements in lactose-intolerant patients.
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Marangoni F, Pellegrino L, Verduci E, Ghiselli A, Bernabei R, Calvani R, Cetin I, Giampietro M, Perticone F, Piretta L, Giacco R, La Vecchia C, Brandi ML, Ballardini D, Banderali G, Bellentani S, Canzone G, Cricelli C, Faggiano P, Ferrara N, Flachi E, Gonnelli S, Macca C, Magni P, Marelli G, Marrocco W, Miniello VL, Origo C, Pietrantonio F, Silvestri P, Stella R, Strazzullo P, Troiano E, Poli A. Cow's Milk Consumption and Health: A Health Professional's Guide. J Am Coll Nutr 2018; 38:197-208. [PMID: 30247998 DOI: 10.1080/07315724.2018.1491016] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The most recent scientific evidence supports the consumption of cow's milk and dairy products as part of a balanced diet. However, these days, the public and practicing physicans are exposed to a stream of inconsistent (and often misleading) information regarding the relationship between cow's milk intake and health in the lay press and in the media. The purpose of this article, in this context, is to facilitate doctor-patient communication on this topic, providing physicians with a series of structured answers to frequently asked patient questions. The answers range from milk and milk-derived products' nutritional function across the life span, to their relationship with diseases such as osteoporosis and cancer, to lactose intolerance and milk allergy, and have been prepared by a panel of experts from the Italian medical and nutritional scientific community. When consumed according to appropriate national guidelines, milk and its derivatives contribute essential micro- and macronutrients to the diet, especially in infancy and childhood where bone mass growth is in a critical phase. Furthermore, preliminary evidence suggests potentially protective effects of milk against overweight, obesity, diabetes, and cardiovascular disease, while no clear data suggest a significant association between milk intake and cancer. Overall, current scientific literature suggests that an appropriate consumption of milk and its derivatives, according to available nutritional guidelines, may be beneficial across all age groups, with the exception of specific medical conditions such as lactose intolerance or milk protein allergy. Key teaching points: Milk and its derivatives contribute essential micro and macronutrients to the diet, when consumed according to appropriate national guidelines, especially in infancy and childhood where bone mass growth is in a critical phase. Preliminary evidence suggests potentially protective effects of milk against overweight, obesity, diabetes and cardiovascular disease No clear data are available about the association between milk intake and cancer. Current scientific literature suggests that an appropriate consumption of milk and its derivatives may be beneficial at all ages, with the exception of specific medical conditions such as lactose intolerance or milk protein allergy.
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Affiliation(s)
| | - Luisa Pellegrino
- b Department of Food, Environmental and Nutritional Sciences , Università degli Studi di Milano , Milano , Italy
| | - Elvira Verduci
- c Department of Health Sciences, San Paolo Hospital , ASST Santi Paolo e Carlo, Università degli Studi di Milano and SIP-Italian Society of Pediatrics , Milano , Italy
| | - Andrea Ghiselli
- d CREA-Alimenti e Nutrizione, Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Roma and SISA-Italian Society of Nutritional Science , Roma , Italy
| | - Roberto Bernabei
- e Institute of Internal Medicine and Geriatrics- Catholic University of the Sacred Heart , Roma , Italy
| | - Riccardo Calvani
- e Institute of Internal Medicine and Geriatrics- Catholic University of the Sacred Heart , Roma , Italy
| | - Irene Cetin
- f Department of Biomedical and Clinical Sciences , Unit of Obstetrics and Gynecology, Hospital Vittore Buzzi , Milano , Italy
| | | | - Francesco Perticone
- h Unit of Obstetrics and Gynecology, Hospital Vittore Buzzi , Università degli Studi "Magna Graecia", Catanzaro and SIMI-Italian Society of Internal Medicine , Catanzaro , Italy
| | - Luca Piretta
- i Alimentary Science and Human Nutrition, Università Campus Biomedico , Roma , Italy
| | - Rosalba Giacco
- j Institute of Food Science, National Research Council, Avellino and SID - Italian Diabetes Society , Avellino , Italy
| | - Carlo La Vecchia
- k Department of Clinical Sciences and Community Health , Università degli Studi di Milano , Milano , Italy
| | | | | | - Giuseppe Banderali
- n Department of Health Sciences, San Paolo Hospital , ASST Santi Paolo e Carlo, Università degli Studi di Milano and SINUPE-Italian Society of Pediatric Nutrition , Milano , Italy
| | - Stefano Bellentani
- o SIGE-Italian Society of Gastroenterology and Digestive Endoscopy , Modena , Italy
| | - Giuseppe Canzone
- p Obstetrics and Gynecology Unit , San Cimino Hospital, Termini Imerese and SIGO-Italian Society of Gynecology and Obstetrics , Termini Imerese , Italy
| | | | - Pompilio Faggiano
- r Cardiology Division , Spedali Civili and University of Brescia and GICR-Italian Association for Cardiovascular Prevention and Rehabilitation , Brescia , Italy
| | - Nicola Ferrara
- s Department of Translational Medical Sciences , University of Naples 'Federico II' and SIGG-Italian Society of Gerontology and Geriatrics , Naples , Italy
| | - Evelina Flachi
- t SIPREC-Italian Society for Cardiovascular Prevention , Milan , Italy
| | - Stefano Gonnelli
- u Department of Medicine, Surgery and Neuroscience , University of Siena and SIOMMS-Italian Society for Osteoporosis, Mineral Metabolism and Bone Diseases , Siena , Italy
| | - Claudio Macca
- v Dietetics and Clinical Nutrition Unit , Spedali Civili Brescia and ADI - Italian Association of Dietetics , Brescia , Italy
| | - Paolo Magni
- w Department of Pharmacological and Biomolecular Sciences , Università degli Studi di Milano and SISA-Italian Society for the Study of Atherosclerosis , Milano , Italy
| | - Giuseppe Marelli
- x Department of Diabetology Endocrinology and Clinical Nutrition , ASST di Vimercate and AMD - Italian Association of Diabetologists , Vimercate , Italy
| | - Walter Marrocco
- y FIMMG-Italian Federation of General Medicine Doctors and SIMPeSV-Italian Society of Preventive and Lifestyle Medicine , Rome , Italy
| | - Vito Leonardo Miniello
- z Department of Paediatrics , University of Bari and SIPPS-Italian Society of Preventive and Social Pediatrics , Bari , Italy
| | - Carlo Origo
- aa Department of Pediatric Orthoaedics , A.O. SS Antonio e Biagio e Cesare Arrigo, Alessandria and SITOP-Italian Society of Orthopaedics and Traumatology , Alessandria , Italy
| | - Filomena Pietrantonio
- ab Internal Medicine Unit , - H2-Albano Hospital Center, ASL Roma 6, Roma and FADOI-Federation of the Associations of Internist Hospital Managers , Manerbio , Italy
| | - Paolo Silvestri
- ac Interventional Cardiology-CCU Department , G. Rummo Hospital, Benevento and ANMCO-Italian National Association of Hospital Cardiologists , Benevento , Italy
| | - Roberto Stella
- ad SNaMID-National Interdisciplinary Medical Society Primary Care , Milan , Italy
| | - Pasquale Strazzullo
- ae Department of Clinical Medicine and Surgery , ESH Excellence Center of Hypertension, "Federico II" University of Naples and SINU-Italian Society of Human Nutrition , Napoli , Italy
| | | | - Andrea Poli
- a NFI-Nutrition Foundation of Italy , Milano , Italy
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Tan MLN, Muhardi L, Osatakul S, Hegar B, Vandenplas Y, Ludwig T, Bindels J, Van der Beek EM, Quak SH. An Electronic Questionnaire Survey Evaluating the Perceived Prevalence and Practices of Lactose Intolerance in 1 to 5 Year Old Children in South East Asia. Pediatr Gastroenterol Hepatol Nutr 2018; 21:170-175. [PMID: 29992116 PMCID: PMC6037798 DOI: 10.5223/pghn.2018.21.3.170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 12/05/2017] [Accepted: 01/11/2018] [Indexed: 11/14/2022] Open
Abstract
PURPOSE Lactose intolerance (LI) is perceived to be frequent in Asia and has been reported to have considerable impact on dietary intake, nutritional status and the quality of life. We aimed to gather information from healthcare professionals on the perceived incidence, diagnosis and management of LI in 1 to 5 year old children in Southeast Asia. METHODS An anonymous electronic survey was sent randomly among healthcare professionals registered in the database of the pediatric societies in Thailand, Indonesia, and Singapore between June and October 2016. RESULTS In total, 259 health care professionals responded of which 45.5% (n=118) were from Thailand, 37.4% (n=97) from Indonesia and 16.9% (n=44) from Singapore. Of the participants who responded (n=248), primary LI prevalence among children 1 to 3 years of age was estimated to be less than 5% by 56.8%. However, about 18.9% (n=47) answered they did not know/unsure. Regarding secondary LI, 61.6% of respondents (n=153) estimated the prevalence to be less than 15%. But again, 10.8% (n=27) answered they did not know or unsure. Rotavirus gastroenteritis was ranked as the top cause for secondary LI. There was considerable heterogeneity in the diagnostic methods used. The majority of respondents (75%) recommended lactose-free milk to manage primary and secondary LI. CONCLUSION More education/training of pediatricians on this topic and further epidemiological studies using a more systematic approach are required.
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Affiliation(s)
- Michelle Li Nien Tan
- Department of Pediatrics, National University of Singapore, Singapore.,Khoo Teck Puat-National University Children's Medical Institute, National University Health System, Singapore
| | - Leilani Muhardi
- Danone Nutricia Early Life Nutrition, Nutricia Research, Singapore
| | - Seksit Osatakul
- Department of Pediatrics, Faculty of Medicine, Prince of Songkla University, Hatyai, Thailand
| | - Badriul Hegar
- Department of Pediatrics, Faculty of Medicine, University of Indonesia, Debok, Indonesia
| | - Yvan Vandenplas
- Department of Pediatrics, Universitair Ziekenhuis Brussels, Brussels, Belgium
| | - Thomas Ludwig
- Danone Nutricia Early Life Nutrition, Nutricia Research, Singapore
| | - Jacques Bindels
- Danone Nutricia Early Life Nutrition, Nutricia Research, Singapore
| | - Eline M Van der Beek
- Danone Nutricia Early Life Nutrition, Nutricia Research, Utrecht, the Netherlands.,Department of Pediatrics, University Medical Center Groningen, University of Groningen, Groningen, the Netherlands
| | - Seng Hock Quak
- Department of Pediatrics, National University of Singapore, Singapore.,Khoo Teck Puat-National University Children's Medical Institute, National University Health System, Singapore
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Garballo-Rubio A, Soto-Chinchilla J, Moreno A, Zafra-Gómez A. Determination of residual lactose in lactose-free cow milk by hydrophilic interaction liquid chromatography (HILIC) coupled to tandem mass spectrometry. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.11.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Ugidos-Rodríguez S, Matallana-González MC, Sánchez-Mata MC. Lactose malabsorption and intolerance: a review. Food Funct 2018; 9:4056-4068. [DOI: 10.1039/c8fo00555a] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
A review on the current knowledge about lactose malabsorption and intolerance is presented including biochemistry, physiology, diagnosis and dietary management.
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Affiliation(s)
- Santiago Ugidos-Rodríguez
- Dpto. Nutrición y Bromatología II
- Bromatología
- Facultad de Farmacia. Universidad Complutense de Madrid
- Spain
| | | | - María Cortes Sánchez-Mata
- Dpto. Nutrición y Bromatología II
- Bromatología
- Facultad de Farmacia. Universidad Complutense de Madrid
- Spain
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Jansson T, Rauh V, Danielsen BP, Poojary MM, Waehrens SS, Bredie WLP, Sørensen J, Petersen MA, Ray CA, Lund MN. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10550-10561. [PMID: 29119790 DOI: 10.1021/acs.jafc.7b04137] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.
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Affiliation(s)
- Therese Jansson
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Valentin Rauh
- Arla Foods R&D , Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Bente P Danielsen
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Sandra S Waehrens
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Wender L P Bredie
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - John Sørensen
- Arla Foods R&D , Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Mikael A Petersen
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Colin A Ray
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen , Blegdamsvej 3, 2200 Copenhagen N, Denmark
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Corgneau M, Scher J, Ritie-Pertusa L, Le DTL, Petit J, Nikolova Y, Banon S, Gaiani C. Recent advances on lactose intolerance: Tolerance thresholds and currently available answers. Crit Rev Food Sci Nutr 2017; 57:3344-3356. [DOI: 10.1080/10408398.2015.1123671] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- M. Corgneau
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, Vandœuvre-lès-Nancy, France
| | - J. Scher
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, Vandœuvre-lès-Nancy, France
| | | | - D. t. l. Le
- Laboratoires SVM, Muhlbach-sur-Bruche, France
| | - J. Petit
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, Vandœuvre-lès-Nancy, France
| | - Y. Nikolova
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, Vandœuvre-lès-Nancy, France
| | - S. Banon
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, Vandœuvre-lès-Nancy, France
| | - C. Gaiani
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, Vandœuvre-lès-Nancy, France
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Baruzzi F, Quintieri L, Caputo L, Cocconcelli P, Borcakli M, Owczarek L, Jasińska UT, Skąpska S, Morea M. Improvement of Ayran quality by the selection of autochthonous microbial cultures. Food Microbiol 2016; 60:92-103. [DOI: 10.1016/j.fm.2016.07.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 07/01/2016] [Indexed: 01/14/2023]
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41
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Schäfer C. Lebensmittelunverträglichkeiten durch Enzymdefekte und Zuckerverwertungsstörungen. Bundesgesundheitsblatt Gesundheitsforschung Gesundheitsschutz 2016; 59:764-70. [DOI: 10.1007/s00103-016-2359-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Casellas F, Aparici A, Pérez MJ, Rodríguez P. Perception of lactose intolerance impairs health-related quality of life. Eur J Clin Nutr 2016; 70:1068-72. [PMID: 27188918 DOI: 10.1038/ejcn.2016.80] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 03/22/2016] [Accepted: 04/13/2016] [Indexed: 12/16/2022]
Abstract
BACKGROUND/OBJECTIVES Chronic conditions impair perception of well-being. Malabsorption of lactose is the most frequent form of malabsorption and manifests as lactose intolerance. There is a lack of information regarding their impact on self-perception of health. The objective of this study is to determine the subjective impact of self-reported lactose intolerance or objective lactose malabsorption on patient health by using a patient-reported outcome to measure health-related quality of life (HRQOL) and modification of lactose-containing food diet. SUBJECTS/METHODS A 3-year prospective, cross-sectional study was performed in patients referred for a lactose hydrogen breath test. Patients were asked about their subjective opinion relative to their lactose tolerance and completed a validated, specific questionnaire to determine symptoms of intolerance during habitual consumption of dairy. A 50-g lactose breath test was then performed. Patients were grouped as absorbers vs malabsorbers and tolerant vs intolerants. RESULTS A total of 580 patients were included (median age 30 years, 419 female). Overall, 324 patients (56%) considered themselves lactose intolerant and that perception was associated with avoidance of dairy consumption (55% vs only 9% of self-defined tolerants). Self-perception of intolerance was associated with lower HRQOL scores (median, 60 vs 70, P<0.01). In contrast, lactose objective malabsorption was not clearly associated with dairy avoidance (41% of malabsorbers avoided dairy vs 31% of absorbers). However, HRQOL scores were also significantly lower in malabsorbers than in absorbers (60 vs 70 respectively, P<0.001). CONCLUSIONS Subjective perception of lactose intolerance affects the decision to avoid dairy even more than objective malabsorption. However, both self-perception of lactose intolerance and objective lactose malabsorption are associated with poorer perceived quality of life.
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Affiliation(s)
- F Casellas
- Digestive System Research Unit, Hospital Universitari Vall d'Hebron, Barcelona, Spain
| | - A Aparici
- Digestive System Research Unit, Hospital Universitari Vall d'Hebron, Barcelona, Spain
| | - M J Pérez
- Digestive System Research Unit, Hospital Universitari Vall d'Hebron, Barcelona, Spain
| | - P Rodríguez
- Digestive System Research Unit, Hospital Universitari Vall d'Hebron, Barcelona, Spain
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43
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Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1056-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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44
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Morlock GE, Morlock LP, Lemo C. Streamlined analysis of lactose-free dairy products. J Chromatogr A 2014; 1324:215-23. [DOI: 10.1016/j.chroma.2013.11.038] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 11/19/2013] [Accepted: 11/20/2013] [Indexed: 10/26/2022]
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45
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Scientific Opinion on chromium(III) lactate tri‐hydrate as a source of chromium added for nutritional purposes to foodstuff. EFSA J 2012. [DOI: 10.2903/j.efsa.2012.2881] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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46
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Freitas FF, Marquez LD, Ribeiro GP, Brandão GC, Cardoso VL, Ribeiro EJ. A comparison of the kinetic properties of free and immobilized Aspergillus oryzae β-galactosidase. Biochem Eng J 2011. [DOI: 10.1016/j.bej.2011.08.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Scientific Opinion on the substantiation of health claims related to foods with reduced lactose content and decreasing gastro-intestinal discomfort caused by lactose intake in lactose intolerant individuals (ID 646, 1224, 1238, 1339) pursuant to Article 1. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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