Pelletier X, Laure-Boussuge S, Donazzolo Y
OPTIMED, Gières, France.
Eur J Clin Nutr. 2001 Jun;55(6):509-12. doi: 10.1038/sj.ejcn.1601169.
To assess the effects of the ingestion of milk, yoghurt (10(8) bacteria/ml), heat-treated yoghurt (<15 bacteria/ml) and two products obtained by dilution of yoghurt with heat-treated product (10(6) and 10(5) bacteria/ml) on hydrogen production and symptoms of lactose intolerance in lactose malabsorbers.
Double-blind, randomised cross-over design.
The study was performed in the phase 1 clinical unit of OPTIMED, Nancy, France.
Twenty-four male lactose malabsorbers were selected for the study.
Hydrogen production and adverse events were followed during 8 h after ingestion of the products.
The results clearly demonstrate that ingestion of yoghurt with 10(8) bacteria/ml leads to lower H(2) excretion and complaints than the other products. Results observed with the products containing a reduced population of live flora remain better than those observed with milk.
The importance of a high population of the live flora is underlined.
评估摄入牛奶、酸奶（每毫升含10⁸个细菌）、热处理酸奶（每毫升少于15个细菌）以及两种用热处理产品稀释酸奶得到的产品（每毫升含10⁶和10⁵个细菌）对乳糖吸收不良者氢气产生及乳糖不耐受症状的影响。
双盲、随机交叉设计。
研究在法国南锡OPTIMED的1期临床单元进行。
24名男性乳糖吸收不良者被选入研究。
摄入产品后8小时内监测氢气产生情况及不良事件。
结果清楚地表明，摄入每毫升含10⁸个细菌的酸奶比其他产品导致更低的氢气排泄和不适。含活菌数量减少的产品观察到的结果仍优于牛奶观察到的结果。
强调了高数量活菌的重要性。
