Retrospective analysis of a lactose breath test in a gastrointestinal symptomatic population of Northeast Italy: use of (H2+2CH4) versus H2 threshold

Breath Tests Used in the Context of Bariatric Surgery

This review article focuses on the use of breath tests in the field of bariatrics and obesitology. The first part of the review is an introduction to breath test problematics with a focus on their use in bariatrics. The second part provides a brief history of breath testing. Part three describes how breath tests are used for monitoring certain processes in various organs and various substances in exhaled air and how the results are analyzed and evaluated. The last part covers studies that described the use of breath tests for monitoring patients that underwent bariatric treatments. Although the number of relevant studies is small, this review could promote the future use of breath testing in the context of bariatric treatments.

Hydrogen and Methane Breath Test in the Diagnosis of Lactose Intolerance

The hydrogen (H₂) breath test is a non-invasive investigation used to diagnose lactose intolerance (LI). Patients with LI may also expire increased amounts of methane (CH₄) during a lactose test. The aim of this study is to evaluate the contribution of CH₄ measurements. We tested 209 children (1–17 years old) with symptoms suggesting LI with lactose H₂ and CH₄ breath tests. The result was positive when the H₂ excretion exceeded 20 parts per million (ppm) and the CH₄ was 10 ppm above the baseline. A clinician, blinded for the results of the breath test, registered the symptoms. Of the patient population, 101/209 (48%) were negative for both H₂ and CH₄; 96/209 (46%) had a positive H₂ breath test result; 31/96 (32%) were also positive for CH₄; 12/209 (6%) patients were only positive for CH₄. The majority of hydrogen producers showed symptoms, whereas this was only the case in half of the H₂-negative CH₄ producers. Almost all patients treated with a lactose-poor diet reported significant symptom improvement. These results indicate that CH₄ measurements may possibly be of additional value for the diagnosis of LI, since 5.7% of patients were negative for H₂ and positive for CH₄, and half of them experienced symptoms during the test.

Nutritional management of lactose intolerance: the importance of diet and food labelling

Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.