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DOI:http://dx.doi.org/10.26855/ijfsa.2021.09.001

The Role of Lactose-Free Diet in the Treatment of Lactose Intolerance Using Gastronomy

Date: July 2,2021 |Hits: 567 Download PDF How to cite this paper

Mahendra Pal1,*, Judit Molnár2

1Narayan Consultancy on Veterinary Public Health and Microbiology, Anand-388001, Gujarat, India. 

21 1/9 Palánkutca, 9200 Mosonmagyaróvár, Hungary.

*Corresponding author: Mahendra Pal

Abstract

Lactose is a water-soluble disaccharide (sugar component) of milk or dairy products and that is broken down by the enzyme β-galactosidase (lactase). In the case of lactose intolerance, there is a complete or partial deficiency of the lactase enzyme in the human body. Lactose intolerance is the most common food intolerance worldwide. A special lactose-free diet plays a prominent role in its treatment. Firstly, the manuscript makes suggestions for a lactose-free diet. Furthermore, we prepare dishes that can be well integrated into the diet with the practical application of gastronomic science (pancakes with a plant-based drink, jam; home-made pizza with lactose-free cheese; lactose-free sandwich variations; bolognese spaghetti with lactose-free cheese; pudding with lactose-free milk and fruit; chicken with vegetable garnish and lactose-free mozzarella). We also explore a significant and gap-filling study with the practical application of the manuscript for the global scientific community. We hope to contribute to the health of researchers, scientists, and thinkers globally.

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How to cite this paper

The Role of Lactose-Free Diet in the Treatment of Lactose Intolerance Using Gastronomy

How to cite this paper: Mahendra Pal, Judit Molnár. (2021) The Role of Lactose-Free Diet in the Treatment of Lactose Intolerance Using Gastronomy. International Journal of Food Science and Agriculture5(3), 346-349.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.09.001

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