TESTE DE TOLERNCIA ORAL LACTOSE

Informao

uma soluo de lactose econmica, pronta a usar, desenvolvida pela Esteripls. Esta soluo destina-se a ser utilizada no teste de tolerncia lactose para diagnosticar a intolerncia lactose e / ou m absoro de lactose. Cada frasco de 200ml de contm 50g de lactose, a dose recomendada para adultos no teste de tolerncia lactose. apresentada numa embalagem plstica, prtica e leve, e assemelha-se a um refrigerante com sabor e aroma a framboesa. muito fcil de tomar, sendo ainda mais agradvel se tomada bem fria. excelente para administrar com exactido a dose de lactose requerida.

Vantagens e benefcios da Soluo Tcnicos de Sade

para os Laboratrios e os

Embalagem pronta a usar: poupa tempo ao tcnico e pode ser usado de imediato em qualquer momento. Concentrao standardizada de lactose Fcil de tomar Agradvel sabor a framboesa Data de validade prolongada Armazenamento a temperature ambiente Frasco em plstico

Armazenamento Pode ser armazenada por 18 meses temperatura ambiente enquanto a embalagem se mantiver fechada. Dosagem No teste de tolerncia lactose, a dose habitual para um adulto um frasco de soluo (200 ml/50 g de lactose). A dose para crianas de 6.6 ml (1.0 g lactose) ou 13.3 ml (2.0 g lactose) por kg de peso corporal. A dose total na criana no deve exceder as 50 g. Ingredientes gua purificada, lactose, regulador de acidez E330, conservante E211, aroma de framboea e corante E122.
Fabricado por:

Um produto

Esteriplas, Lda Z. Ind. Roligo 4524-904 S. M. Feira Portugal

Lactose Intolerance

Lactose intolerance is the inability to digest significant amounts of lactose, the primary sugar in milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine. Lactase breaks down lactose into simpler forms that can then be absorbed into the bloodstream during the digestive process. Common symptoms of lactose intolerance include nausea , cramps, bloating, gas, and diarrhea.

Structure and Functions of Lactose

Lactose is a disaccharide carbohydrate , composed of the two monosaccharides, glucose and galactose. When lactose reaches the digestive system, the lactase enzyme breaks down lactose into glucose and galactose. The liver then changes the galactose into glucose. If this process occurs normally, the glucose enters the bloodstream and raises the blood glucose level.

Prevalence
As many as 75 percent of all adults worldwide are lactose intolerant, meaning they are deficient in the enzyme lactase, and between 30 million and 50 million Americans are lactose intolerant. Certain racial or ethnic groups are more widely affected than others. As many as 75 percent of all African-American, Jewish, Native American, and Mexican-American adults, and 90 percent of Asian-American adults are lactose intolerant. The condition is least common among persons of northern European descent. The majority of lactose-intolerant people can consume small amounts of lactose, or lactose in certain foods, but may experience symptoms of intestinal upset if they consume too much.

Types of Lactose Intolerance

There are three basic types of lactose intolerance: primary, secondary, and congenital . In primary lactose intolerance, the body begins to produce less lactase after about the age of two, depending on an individual's racial or ethnic background. This type is genetically determined and is a permanent condition. Secondary lactose intolerance, on the other hand, is temporary and results from a disease or medications that damage the lining of the small intestine where lactase is normally active. Secondary lactose intolerance gradually disappears when the illness passes.

Congenital lactose intolerance is an extremely rare condition in which the lactase enzyme is completely absent at birth. Unlike other types of lactose intolerance, this type requires complete avoidance of lactose.

Clinical Diagnosis
The most common tests used to measure the absorption of lactose in the digestive system are the lactose tolerance test, the hydrogen breath test, and the stool acidity test. The lactose tolerance test involves an individual drinking a liquid that contains lactose. The individual must fast before this test, in which several blood samples are taken over a two-hour period to measure the blood glucose level, which indicates how well the body is able to digest lactose. If lactose is incompletely absorbed, then the blood glucose level will not rise, confirming a diagnosis of lactose intolerance. The hydrogen breath test measures the amount of hydrogen in the breath. Normally, no hydrogen is detectable in the breath. However, undigested lactose in the colon is fermented by bacteria , and various gases, including hydrogen, are produced. The hydrogen is absorbed from the intestines , carried through the bloodstream to the lungs, and exhaled. As with the previous test, a lactose-loaded beverage is consumed, and the individual then breathes into a machine that measures the amount of hydrogen in the breath. The stool acidity test measures the amount of acid in a person's stool. Undigested lactose fermented by bacteria in the colon creates lactic acid and other short-chain fatty acids that can be detected in a stool sample. In addition, glucose may be present in the sample as a result of unabsorbed lactose in the colon.

Nutrition for People with Lactose Intolerance

There are degrees of intolerance for lactose. Studies have shown that many true lactose intolerants can consume moderate amounts of milk and dairy products without symptoms, particularly if milk is part of a meal. Milk and other dairy products are a major source of calcium . Many people with lactose intolerance may be able to tolerate yogurt with active cultures, which is very high in calcium, even though it is fairly high in lactose. Evidence shows that the bacterial cultures used in making yogurt produce some of the lactase enzyme required for proper digestion. Lactoseintolerant individuals should also be able to tolerate cheese, as most of the lactose is removed, along with the whey, when the cheese is made. However, people with lactose intolerance who do not drink milk or eat diary products can still get the calcium they need from dark-green, leafy vegetables such as broccoli, turnip or collard

greens, and kale. Certain fish with soft, edible bones, such as herring, salmon, or sardines, are also good calcium sources. Although milk and foods made from milk are the only natural sources, lactose is often added to processed foods , such as bread, cereal, and salad dressing. This is because dairy products can contribute to the required or desired flavor, color, and texture of many foods, in addition to increasing the nutritional value of processed foods. Some products that are labeled "nondairy," such as powdered coffee creamer and whipped toppings, may include ingredients that are derived from milk, and therefore contain lactose. It is important to carefully read food labels, looking not only for milk and lactose among the contents, but also for such terms as whey, curds, milk by-products, dry milk solids, and nonfat dry milk powder, all of which contain lactose. Gita C. Gidwani

Bibliography
National Digestive Diseases Information Clearinghouse (2002). "Lactose Intolerance." NIH Publication No. 02-2751. www.niddk.nih.gov

Lactose Intolerance
Lactose intolerance develops when the body has difficulty digesting whole and skim milk, and other dairy products. Lactose is a milk sugar and like most sugars, it is broken down by enzymes in the intestinal tract so it can be absorbed as an energy source. The enzyme that breaks down lactose is called lactase. When the intestine does not contain lactase, lactose intolerance can occur. It is a troublesome and annoying problem, but not a serious one.

Who Has Lactose Intolerance?

As commonly expected, infants and small children have the enzyme lactase so they can digest mothers' milk. During childhood, lactase can begin to disappear in many people. Some ethnic groups are more likely to develop lactose intolerance by adolescence including 75% of African-Americans, Jews, Native Americans, Hispanic persons, and 90% of Asians. The condition is very common.

What Are The Symptoms?

When undigested lactose reaches the colon (large intestine), it is broken apart by bacteria. Lactic acid and other acidic chemicals result. It is these byproducts that create the symptoms of lactose intolerance to include nausea, abdominal cramps and rumbling, bloating, rectal gas (flatus), and diarrhea. Symptoms usually occur 30 minutes to two hours after ingesting lactose-containing foods. The severity of symptoms usually depends on the amount of lactose ingested and how much of the enzyme, lactase, remains in the intestinal tract.

The Diagnosis
The physician reviews the patient's medical history. Sometimes that is enough to determine the problem. To make a definitive diagnosis, one of several tests may be needed: Lactose Tolerance Test - A test dose of lactose is ingested and blood sugar determinations are made over several hours. If lactase is present to break down the lactose load, then the blood sugar level rises. If no lactase is present, the blood sugar level does not change. Hydrogen Breath Test - When lactose is broken down by the colon's bacteria, hydrogen is released, which then passes out through the lungs. The amount of hydrogen released after a lactose meal can indicate a problem. Stool Acidity Test - When lactose breaks down to lactic and other acids in the colon, the resulting acidity can be detected by a simple measurement of stool acidity.

Treatment

Therapy depends on whether a patient is willing to tolerate the symptoms. If the symptoms are mild, then avoiding large amounts of milk and milk products may be enough. For those who are very sensitive to small amounts of lactose, there are two options. First, all foods should be carefully checked for lactose. Grocery items such as bread, baked goods, cereals, instant potatoes, soups, margarine, lunchmeat, salad dressings, pancakes, biscuits, cookies, and candy can contain hidden lactose. Even prescription and over-the-counter drugs may contain lactose. The patient must become a label reader looking for and avoiding "milk" and "lactose". The second option is buying milk to which lactase, the enzyme, has been added. Lactase drops or tablets are also available and can be placed in milk. A pharmacist or food store manager can provide advice. There are over-thecounter lactase tablets that can be taken with meals to replace the enzyme the body no longer has. Finally, a variety of lactose-free products are now available in the specialty section of food stores.

Calcium and Lactose

Milk is a major source of calcium and calcium is necessary for good health and strong bones. Most people need 1000 mg of calcium a day, except for pregnant and nursing females (1200 mg per day) and post-menopausal females (1500 mg per day). The following list from the National Institutes of Health provides some information on the calcium and lactose contents of food. For the lactose-intolerant individual, ingesting enough calcium may be difficult. Calcium supplements, such as calcium carbonate, are often recommended. The decision to take calcium supplements should be discussed with the physician.