Loading...
Publication
Intolerância à lactose
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| PPG_38025 | 562.18 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
A intolerância à lactose é uma patologia que tem sido amplamente estudada. A lactose é
o açúcar do leite que é hidrolisada pela enzima lactase, no intestino delgado. Pessoas com
intolerância à lactose apresentam dificuldade em digerir a lactose devido a uma
quantidade inadequada da enzima lactase. A dificuldade de absorção da lactose pode ser
de três tipos: primária, secundária e congénita. A intolerância à lactose apresenta
sintomatologia típica e uma vez diagnosticada, o tratamento deve ser imediatamente
estabelecido. O tratamento mais comum para pacientes com intolerância à lactose envolve
a retirada total ou parcial da lactose, a reposição enzimática com lactase exógena e/ou o
uso de probióticos. O consumo de produtos lácteos sem lactose é de extrema importância
nutricional, uma vez que surge a necessidade de restabelecer nutrientes, vitaminas e
minerais que estes possuem, de forma a garantir os valores nutricionais mais adequados.
Este trabalho de revisão científica surge com o objetivo de contribuir para um
conhecimento amplo acerca da intolerância à lactose, desde o estudo dos diferentes tipos
de intolerância, ao estudo da epidemiologia, do conhecimento do quadro clínico, do
diagnóstico prévio e do tratamento.
Lactose intolerance is a condition with a variable prevalence studied worldwide. Lactose is a sugar found in milk and hydrolyzed by the enzyme lactase in the small intestine. People with lactose intolerance have difficulty to digest lactose due to an inadequate amount of the enzyme lactase. There are three types of lactose intolerance regarding the lactose absorption difficulties: primary, secondary, and congenital. Lactose intolerance presents common symptoms, and once diagnosed, treatment should be immediately established. The most common treatment for patients with lactose intolerance consists in changing the diet to total or partially avoid foods that contain lactose, enzymatic supplements with exogenous lactase and/or the use of probiotics. The consumption of dairy lactose-free products is especially important due to their nutritional content, since there is a need to ensure the appropriate intake of nutrients, vitamins, and minerals. With this work we intend to contribute to a comprehensive knowledge of lactose intolerance, including the study of the epidemiology, the clinical presentation and different types of intolerance, diagnosis, and treatment.
Lactose intolerance is a condition with a variable prevalence studied worldwide. Lactose is a sugar found in milk and hydrolyzed by the enzyme lactase in the small intestine. People with lactose intolerance have difficulty to digest lactose due to an inadequate amount of the enzyme lactase. There are three types of lactose intolerance regarding the lactose absorption difficulties: primary, secondary, and congenital. Lactose intolerance presents common symptoms, and once diagnosed, treatment should be immediately established. The most common treatment for patients with lactose intolerance consists in changing the diet to total or partially avoid foods that contain lactose, enzymatic supplements with exogenous lactase and/or the use of probiotics. The consumption of dairy lactose-free products is especially important due to their nutritional content, since there is a need to ensure the appropriate intake of nutrients, vitamins, and minerals. With this work we intend to contribute to a comprehensive knowledge of lactose intolerance, including the study of the epidemiology, the clinical presentation and different types of intolerance, diagnosis, and treatment.
Description
Keywords
Lactose Intolerância à lactose Probióticos Nutrição Lactose Lactose intolerance Probiotics Nutrition