Evidence supporting the use of: Buttermilk
For the health condition: Lactose Intolerance

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Buttermilk has a traditional reputation in some cultures as being more tolerable for individuals with lactose intolerance compared to regular milk. This is primarily because buttermilk, especially traditional cultured buttermilk, undergoes fermentation by lactic acid bacteria. These bacteria partially digest lactose, the milk sugar that people with lactose intolerance have difficulty digesting due to low levels of the enzyme lactase. The fermentation process reduces the lactose content of buttermilk, making it potentially easier to digest for some individuals who are lactose intolerant. In addition, the live bacteria present in cultured buttermilk may assist with the digestion of any remaining lactose in the gut.

However, there is limited direct scientific research specifically on buttermilk as a treatment or support for lactose intolerance. Most of the available evidence and recommendations are extrapolated from studies on other fermented dairy products like yogurt and kefir, which also contain live cultures and reduced lactose content. Clinical studies have demonstrated that yogurt with active cultures can improve lactose digestion and reduce symptoms in lactose intolerant individuals, but similar studies on buttermilk are sparse. Therefore, while traditional use and theoretical considerations support the use of buttermilk, scientific validation is limited, and its efficacy may vary depending on the type of buttermilk (cultured vs. churned vs. commercial) and individual tolerance.

More about Buttermilk
More about Lactose Intolerance

Products containing Buttermilk

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