Gene-Culture Coevolution Lactase Persistence Flashcards

1
Q

What is lactose?

A

‘milk sugar’ - the prime source of carbohydrates for all young mammals

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2
Q

Why can’t lactose itself be absorbed by humans

A

lactose is a disaccharide and it must be hydrolyzed into two monosaccharides.

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3
Q

How is lactose digested in the body

A

with digestive enzyme Lactase: hydrolyzed into galactose and glucose

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4
Q

Why is lactase non-persistence the ancestral state for humans?

A

in the Palaeolithic there were no herds kept, so no milk was drank at older ages

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5
Q

Why do people that can’t digest lactose get gastrointestinal discomfort

A

Lactose gets fermented by bacteria in the colon, producing gases resulting in abdominal distention and flatulence (farting).
Lactose osmotically attracts fluid into the bowel causing diarrhea.

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6
Q

What regions of the world have the most lactose intolerance

A

East and southeast Asia, Africa, south America and the Arctic

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7
Q

T/F people are born with lactose intolerance

A

false, it occurs after childhood

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8
Q

The most common food allergy in infants and young children

A

Cow milk protein allergy

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9
Q

What makes milk allergy different from milk intolerance?

A

milk allergy - an immune response to milk proteins
intolerance - inability to digest lactose

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10
Q

What is lactase persistence and what determines it

A
  • continued production of lactase after childhood
  • is a genetically determined dominant trait
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11
Q

Lactase non-persistent phenotype is

A

homozygous - receives two copies of the low lactase-activity allele (ancestral allele)

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12
Q

Lactase persistent phenotype only needs

A

one copy of the high lactase-activity allele from their parents

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13
Q

Lactase persistence likely only reached appreciable levels in some populations in the last

A

7,000 years

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14
Q

how do we know that different lactase persistence gene variants produce the same phenotype?

A

The european gene variant is different from the lactase persistence gene variant in African cattle herders.

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15
Q

Pastoralism is

A

a way of life centered around herding and raising livestock

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16
Q

Explain the likeliest scenario of lactase persistence and animal domestication in the Neolithic period

A

Domestication of milk-producing animals > increased frequency of lactase persistence alleles > expansion of dairy herds > increased milk consumption > lactase persistence

17
Q

Where in the world is milk consumption the highest?

A

North America, Australia, North Asia, Europe - correlates to lactose non-persistance map.

18
Q

Fermented milk products have been produced since

A

10,000 BCE (before common era)

19
Q

Why do some individuals lack the LP allele but can still tolerate milk products like hard cheese and yogurt?

A

lactose in fermented milk products is broken down by the lactic acid fermentation process, making it easier to digest

20
Q

Milk contains highly bioavailable vitamins and minerals such as

A
  • Vitamins A, D, B12
  • riboflavin, calcium and phosphorus
21
Q

Calcium is an important mineral for

A

skeletal integrity

22
Q

Over 99% of body calcium is

A

calcium hydroxyapatite in bones and teeth

23
Q

amount of calcium, lactose and Vita D in 250mL full fat homogenized cow milk

A
  • 300mg
  • 12g
  • 100 IU (fortified)
24
Q

Amount of calcium, lactose and vit D in 250mL raw milk

A
  • 300mg
  • 12g
  • trace amounts
25
Q

Amount of calcium, lactose and vit D in 50g cheddar cheese

A
  • 300mg
  • 2g
  • 20 IU
26
Q

what is the RDA of vitamin D for individuals 19-50 yo

A

600 IU (15 mcg)

27
Q

Natural sources of cholecalciferol (vitamin D3)

A

fatty fish, egg yolks, organ meats, red meat, cheese, cream and butter

28
Q

How does vit D play a role in skeletal integrity?

A
  • increases calcium absorption in the small intestine
  • increases calcium reabsorption in the kidney
  • increases bone mineralization, bone formation and bone remodelling
29
Q

What is rickets

A

Lack of vitamin D, calcium, or phosphate causing weak bones, that are soft and prone to deformities
most common in children

30
Q

In Canada, what must be fortified with vitamin D?

A

cow’s milk, infant formula and margarine

31
Q

In Canada, milk products contribute to _____ of vitamin D intake

A

Half

32
Q

Vitamin D synthesis by UVB radiation only occurs year-round at latitudes between approximately

A

40 degrees N and 40 degrees S