Adaptation to lactose in lactose malabsorbers - importance of the intestinal microflora

Abstract

At high intakes most lactose in lactose malabsorbers will be fermented by the intestinal microflora to hydrogen and other fermentation products, as are all other low-molecular, non-absorbable, fermentable carbohydrates. By adaptation higher intakes of lactose could be tolerated partly due to a lower net formation of hydrogen. This shift in fermentation is at least partly caused by a change in the activities of the intestinal microflora. Keywords: Adaptation, hydrogen production, lactose malabsorbtion, intestinal microflora