Considerations for development of lactose-free food.
Sheenam Suri,Vikas Kumar,Rasane Prasad,Beenu Tanwar,Ankit Goyal,Sawinder Kaur,Yogesh Gat,Ashwani Kumar,Jaspreet Kaur,Digvijay Singh +9 more
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TL;DR: This unique comprehensive review will help the manufacturers in developing lactose-free products that are nutritionally adequate, economical and well accepted by the consumers.
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Abstract: Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and colonic fermentation, leading to diarrhoea and other clinical discomforts. The articles reviewed were selected based on the following key descriptors such as lactose, lactose intolerance, lactose-free diet, non-dairy products, cost, nutritional composition and sensory attributes. Some lactose-free products made from the lactose hydrolysed milk or from the alternate milk sources possessing low nutritional and sensory quality are available in the market. These alternatives are high-priced comparative to the foods containing lactose. So, there is a strong urge to develop lactose-free products that are nutritionally adequate, economical and well accepted by the consumers with main focus on special considerations viz., finding an alternate non-lactose source, ensuring sensory and nutritional attributes, compliance with the concerned regulatory guidelines and economics. This unique comprehensive review will help the manufacturers in developing lactose-free products.
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Nutritional management of lactose intolerance: the importance of diet and food labelling.
TL;DR: 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.
Food and food products associated with food allergy and food intolerance - An overview.
TL;DR: Public in-depth understanding of natural foods, processed foods, and packaged food products that induce allergic reactions and intolerance remains low, and awareness of diet that partially or completely excludes the intake of certain foods associated with these reactions should be widespread among the consumers.
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Fermented foods and gastrointestinal health: underlying mechanisms.
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TL;DR: In vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities are reviewed.
70
Variation in milk fat globule size and composition: A source of bioactives for human health.
TL;DR: A comprehensive understanding of compositional variations between milk from different species and milk fat globule size fractions may help promote various milk sources as targeted supplements to improve human development and health as discussed by the authors.
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Indicators and Recommendations for Assessing Sustainable Healthy Diets
Maite M. Aldaya,Francisco C. Ibañez,Paula Domínguez-Lacueva,M. Murillo-Arbizu,Mar Rubio-Varas,Beatriz Soret,María José Beriain +6 more
TL;DR: Some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.
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