Parra, M. D., B. E. Martinez de Morentin, et al. (2007). "Acute
calcium assimilation from fresh or pasteurized yoghurt depending
on the lactose digestibility status." J Am Coll Nutr 26(3):
The major aim of this trial was to evaluate the potential interaction
of fresh or pasteurized yoghurt intake with lactose intolerance on
calcium assimilation by means of the stable isotope 43Ca as a tracer.
METHODS: Forty volunteers (age: 32 +/- 7 years) participated in this
parallel simple blind study (20 of them with moderate lactose intolerance).
The protocol included the intake of a test meal consisting on 43Ca-labelled
fresh or pasteurized yoghurt. Volunteers, in whom the calcium status
was assessed, collected the 24-h urine before and after the test
meal to measure the stable isotope output. The intake-related 43Ca
enrichment in urine was measured by isotopic rate mass spectrometry.
RESULTS: In lactose tolerant and intolerant volunteers taken together,
the fresh yoghurt consumption resulted in a statistically higher
circulating calcium levels (p = 0.028) and urinary 43Ca output (p
= 0.017) than after the pasteurized yoghurt intake. The lactose maldigestion
status resulted in higher urinary 43Ca excretion (p = 0.013) after
the fermented milk consumption, regardless of the nature of ingested
product (p = 0.887). CONCLUSIONS: This novel and non-aggressive protocol
allowed the in vivo comparison of calcium utilization from two different
dairy sources, revealing a higher acute calcium assimilation from
fresh as compared to the pasteurized yoghurt, in both lactose digesting
and maldigesting subjects.