[Gastrointestinal and hepatic diseases]. / Enfermedades gastrointestinales y hepáticas.
Gac Med Mex
; 152 Suppl 1: 74-83, 2016 Sep.
Article
em Es
| MEDLINE
| ID: mdl-27603892
ABSTRACT
Diet is considered an important triggering factor for gastrointestinal symptoms whose physiopathology includes not only measurable, inflammatory reactions, but also functional disorders, where no organic effects may be measured or demonstrated. Moreover, the prevalence of the perceived intolerance to certain foods ranges from 20-25% (within the general population) to 50-70% in diseases like irritable bowel syndrome. This intolerance has been observed particularly after the consumption of milk and dairy products, which are frequently considered as causative of gastrointestinal symptoms, thus limiting their ingestion. However, this behavior reduces the dietary sources of calcium and consequently may lead to malnutrition and bone decalcification, amongst other complications. The true dairy intolerance (intestinal lactase deficiency) explains most of the symptoms ensuing their consumption, but the frequency of such alteration on the different gastrointestinal diseases has not been determined. This review focuses on the most frequent gastrointestinal diseases and the existing evidence regarding the alterations and symptoms related to the consumption of milk or dairy products.
Buscar no Google
Base de dados:
MEDLINE
Assunto principal:
Laticínios
/
Leite
/
Dieta
/
Gastroenteropatias
/
Hepatopatias
Tipo de estudo:
Etiology_studies
/
Prevalence_studies
/
Risk_factors_studies
Limite:
Animals
/
Humans
Idioma:
Es
Ano de publicação:
2016
Tipo de documento:
Article