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Acute Calcium Assimilation from Fresh or Pasteurized Yoghurt Depending on the Lactose Digestibility Status

Department of Physiology and Nutrition, University of Navarra (Edif. Investigación), C/ Irunlarrea, Pamplona (M.D.P., B.E.M., J.A.M.)
Red INDE, C/ Buenos Aires, Barcelona (J.M.C., I.L.-W.), SPAIN

View larger version (28K): [in this window] [in a new window]   Fig. 1. Product composition and trial design.

View larger version (21K): [in this window] [in a new window]   Fig. 2. Product-related effect (mean value is indicated with a thick line) for the change in blood calcium at 60-minute after the intake of fresh or pasteurized yoghurt found in subjects with (n = 16) and without (n = 16) lactose maldigestion.

View larger version (21K): [in this window] [in a new window]   Fig. 3. Effect of lactose maldigestion in 43Ca enrichment (mean and standard deviation) assessed in 24-hour urine after the ingestion of fresh or pasteurized yoghurt in 24 volunteers, twelve with lactose tolerance and twelve with moderate lactose maldigestion (n = 12).