Does yogurt contain lactose?

Yogurt is a nutritious food , which generally also has a low energy density. Obviously this is in relation to the type purchased. In fact, in some products there is added sugar, so it is good to be careful to read the label carefully.

Usually the white and lean one, has the lowest sugar content.

But yogurt is also a "flexible" food, as it can be consumed every day and in any meal, better for breakfast or as a snack. It is also a satiating food that can favorably influence the energy balance and body composition.

What are its beneficial properties?

There are numerous functions for our health, among the most important we can mention:

1. It improves intestinal well-being , rebalancing the microflora present, in fact, in the intestine.
2. It reduces blood cholesterol levels, even if some scientific studies on this are contradictory
3. It manifests anti-cancer effects , particularly in the intestinal tract of the colon.
4. It stimulates the immune system

And inside we find ...

• Protein , of which it is a good source
• Calcium , important for bone health
• Phosphorus , a mineral that affects not only the bones, but also the energy metabolism

Furthermore, the yoghurt production method foresees that two bacterial species are added to milk, the starting raw material: Lactobacillus bulgaricus and Streptococcus thermophilus.

What is the role of these bacteria?

First of all, it should be noted that these are beneficial bacterial species for our body. Once added to the milk, they ferment it, reducing the pH and creating that particular flavor, associated with yogurt, and its characteristic body.

Can lactose intolerant people consume it?

In general , lactose intolerant subjects can consume yogurt without experiencing any symptoms. In fact, the bacteria present in it perform a kind of digestion of lactose, compared to other dairy products.

Yogurt, with a sufficient number of S. thermophilus and L. bulgaricus (as in most commercial yogurts) is very well tolerated by lacto-intolerants , even its effect could be similar to taking an enzyme supplement, when it is associated with a dairy product.

Obviously, since this aspect is closely linked to the presence of the aforementioned bacteria, it is important not to confuse yogurt proper, with other products that in reality are mostly defined as "desserts", such as mousses.

In any case, if you have any doubts about the consumption of yogurt, or if you are in an acute phase of symptoms, as a precaution, it is preferable to take a lactase supplement .

Bibliography

• Savaiano. "Lactose digestion from yogurt: mechanism and relevance".
• The American Journal of Clinical Nutrition, Volume 99, Issue 5, 1 May 2014, Pages 1251S – 1255S
• Arne Astrup. "Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies". The American Journal of Clinical Nutrition, Volume 99, Issue 5, 1 May 2014, Pages 1235S – 1242S
• Fisberg. "History of yogurt and current patterns of consumption". Nutrition Reviews, Volume 73, Issue suppl_1, 1 August 2015, Pages 4–7