An Experimental Study on the Relationship between Consumptions of Dairy and Fermented Dairy Products in Lactose Intolerance among Students of a Foundation University in Istanbul
This research was conducted to determine the gastrointestinal symptoms after ingestion of milk and dairy products, status of lactose intolerance, and knowledge of students at a Foundation University in pre-school teacher education departments. The symptoms can occur between 30 minutes and 2 hours after consuming food containing lactose. In lactose intolerant patients, diarrhea, bloating, nausea, borborygmi, flatus, and abdominal pain are gastrointestinal symptoms that almost often occur. The research was conducted on a voluntary basis with 200 female students. A data information type was applied to the participants with 22 questions. The statistical analysis was carried out using the NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) software. General information on the level of lactose consumption, milk, milk products and foods that may contain lactose, gastrointestinal symptoms such as abdominal pain, diarrhea, gas, stomach bloating, stomach cramps, vomiting and nausea following milk intake and fermented milk products such as yoghurt, kefir, cheese were obtained by means of the data information type. Monthly milk consumption and dairy consumption Participants’ ingredients, total energy, calcium and lactose numbers, were measured. Students have been shown to eat more cheese and yoghurt. For those involved in the survey, 1% was found to be the rate of those who were diagnosed with a health care provider and had lactose intolerance, while 36% were those suspected of lactose intolerance. 76.3 percent of the students who felt they had lactose sensitivity began to experience the symptoms later, it was found. In patients with chronic disease, the prevalence of lactose sensitivity was statistically significantly higher as compared with patients without chronic disease. When lactose is measured according to Statistically important variations are demonstrated by intolerance after consuming milk, the distribution of the severity of cases of abdominal pain, diarrhea, gas passing, stomach bloating, cramping and nausea. When comparing patients with and without lactose intolerance, monthly Ayran and cheese calorie, lactose and calcium values were found to be statistically significantly lower in lactose intolerant patients. Fermented milk items may be used to target individuals who feel gastrointestinal symptoms after consumption of milk. It is very important to recognise people with lactose intolerance symptoms and take the necessary steps to maintain a safe lactose intolerance. Life and efficiency. It was seen that most of the students who encountered lactose intolerance symptoms were not diagnosed and it was seen that this concern should be made known to society.
Department of Nutrition and Dietetic, Health Science Faculty, Yeditepe University, Istanbul, Turkey
Elif N. Savci
Department of Nutrition and Dietetic, Health Science Faculty, Yeditepe University, Istanbul, Turkey.
Department of Nutrition and Dietetic, Health Science Faculty, Bahcesehir University, Istanbul, Turkey.
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