Advantage and harm of fermented milk products: look of the gastroenterologist

Every day a huge number of people uses various dairy products including lactic. Some – thus try to lose weight (we will remember advertizing of 1% of kefir), others – to improve health.

Milk is a wonderful supplier of calcium and phosphorus and if we speak about fermented milk products (kefir, yogurts, curdled milk, etc.), then it also a way of fight against dysbacteriosis. However recently we often hear from nutritionists that it is better for adults to refuse consumption of milk as bad assimilation of lactose (milk sugar) over the years develops that can become the reason not only gastrointestinal frustration, but also sharp decrease in immunity. What it is actually possible to expect from consumption of fermented milk products?

Realities are that that we have to discuss the advantage and harm brought by fermented milk products specifically to each person, considering his specific features. However some of their properties have the general character.

First, fermented milk products are a natural probiotic (these are the live microorganisms bringing benefit to the person at introduction to therapeutic quantities), which can be used at treatment of a disbioz of intestines. Of course, it is also necessary to understand that in process of storage of fermented milk products the quantity of the stated bacteria will decrease.

The following rule which needs to be acquired: a probiotics only reminds our saprofitny bacteria, however genetically they differ that does not allow them to get accustomed and grow in intestines.

Whereas they act? They oppress growth of pathogenic microorganisms, being attached to mucous intestines for 1-3 days, create conditions for restoration of normal flora (grant it a peculiar respite that she temporarily "was not at war" with pathogenic bacteria). Then they leave a human body.

Deterioration in an ecological situation around the world led to the fact that the amount of calcium and phosphorus in many dairy products became much lower stated, however producers often resort that they artificially enrich food with necessary minerals and vitamins. Thus products of functional food which have to improve health of citizens are created.

Now it is necessary to understand in detail about possible harm of fermented milk products. First of all it is connected with violation of splitting and digestion of lactose. Exists, conditionally, two options of laktazny insufficiency: primary (congenital) and secondary (acquired). Already from definition it is clear what primary will be observed right after the birth and to be shown by intolerance of milk (diarrhea, swelling and other intestinal manifestations). Acquired arises in the course of life. The main reason – development of a disbioz of intestines. It leads to insignificant inflammatory reaction in an intestines wall, but one of its results is lactase work violation (the enzyme processing lactose).

To reveal secondary laktazny insufficiency (it is more correct – "intolerance") more difficult, however it is possible. In diagnostics the hydrogen respiratory test is used. Concentration of hydrogen in the exhaled air is determined before and after loading by lactose. At patients with laktazny insufficiency increase in content of hydrogen is registered that is connected with the strengthened bacterial splitting of lactose in a thick gut. That is the lactose which is not completely soaked up in a small intestine reaches a thick gut where it is split by anaerobic microflora. It is possible to define also genetic predisposition, however it can not be implemented. Even in case of its realization, the additional push – development of a disbioz of intestines is required. Naturally, as for its treatment it is necessary to influence an intestines microbiota (to use prebiotics: an eubikor, mukofalk, etc.) and also to improve food (traffic) mucous intestines (rebagit).

Other undesirable phenomena at consumption of fermented milk products can be connected with change of acidity of intestines. Some products have big acidity and "acidify" intestines, stimulating thus secretion of water in a gleam of intestines and acceleration of motility. But these phenomena can be used as in treatment of gastroenterologichesky diseases (some people thus fight against locks), and to avoid them, using other fermented milk products.

Sas Evgeny Ivanovich is a gastroenterologist, the hepatologist, the doctor of medical sciences, professor, the leading researcher of research center of the St. Petersburg state pediatric medical university.