Yogurt is a very nutritious food. It is a good source of calcium, and often contains probiotics that may be beneficial to your immune system. Because of the low levels of lactose and the presence of some lactase in many types of yogurt, it is also often possible for people who are lactose intolerant to consume yogurt.
Lactase in Yogurt
Yogurts that contain live active cultures, or probiotics, also contain a certain amount of lactase. These organisms release lactase into the yogurt, which helps you digest the lactose that yogurt contains. Different types of yogurt contain different amounts of lactase, depending on how the yogurt is made and which enzymes it contains.
Type of Yogurt
Yogurts that are made through the use of live active cultures contain lactase, but those made through direct acidification do not, according to a study published in December 1976 in the "Journal of Dairy Science." This is because the bacteria used in cultures produces lactase, so without the bacteria there is no source of lactase for the yogurt.
Type of Enzyme
Some types of enzymes used to make yogurt produce more lactase than others. Yogurts made with Streptococcus thermophilus contain approximately three times the lactase as yogurts made with Lactobacillus bulgaricus, according to the "Journal of Dairy Science" study. However, both of these enzymes contribute lactase to yogurt, so look for them on the label when choosing a brand of yogurt.
Considerations
The lactose in yogurt is more easily digested than that found in milk, according to a 1984 article published in "The New England Journal of Medicine." Another study, published in "Reproduction, Nutrition, and Development" in 1991, found that calcium is well absorbed from yogurt. Both of these studies indicate that yogurt is a good source of calcium for people suffering from lactose intolerance.
References
- Ask Dr. Sears: 10 Reasons Yogurt is a Top Health Food
- "Reproduction, Nutrition, Development"; Intestinal Absorption of Calcium from Yogurt in Lactase-deficient Subjects; A. Wynckel, et al.; 1991
- "The New England Journal of Medicine"; Yogurt --- An Autodigesting Source of Lactose; Joseph C. Kolars, M.D., et al.; January 1984
- "Journal of Dairy Science"; Lactase Activity of Cultured and Acidified Dairy Products; A. Kilara, et al.; December 1976
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