摘要：At high intakes most lactose in lactose malabsorbers will be fermented by the intestinal microflora to hydrogen and other fermentation products, as are all other low-molecular, non-absorbable, fermentable carbohydrates. By adaptation higher intakes of lactose could be tolerated partly due to a lower net formation of hydrogen. This shift in fermentation is at least partly caused by a change in the activities of the intestinal microflora.
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