最近的一篇文章发现,大部分乳糖酶低的人,饮用牛奶可产生大量氢,其水平比饮用同样体积的氢水更高,作者认为,根据目前的研究,喝牛奶对人体有利的原因可能与氢产生有关.当然作者也提出,能使人体产生氢的食物非常多,例如乳果糖很多中药成分. 从这个文章,我们可以参考这个方法进行很多研究,研究那些物质产氢比较多,那些适合什么样的人群.这个问题非常值得氢分子医学进行深入探讨.

Breath Hydrogen Produced by Ingestion of Commercial
Hydrogen Water and Milk
Akito Shimouchi1, Kazutoshi Nose1, Makoto Yamaguchi2, Hiroshi Ishiguro2
and Takaharu Kondo2
1Department of Etiology and Pathogenesis, National Cardiovascular Center Research Institute, Japan.
2Research Center of Health, Physical Fitness and Sports, Nagoya University, Japan.
Abstract
Objective: To compare how and to what extent ingestion of hydrogen water and milk increase breath hydrogen in adults.
Methods: Five subjects without specifi c diseases, ingested distilled or hydrogen water and milk as a reference material that
could increase breath hydrogen. Their end-alveolar breath hydrogen was measured.
Results: Ingestion of hydrogen water rapidly increased breath hydrogen to the maximal level of approximately 40 ppm
10–15 min after ingestion and thereafter rapidly decreased to the baseline level, whereas ingestion of the same amount of
distilled water did not change breath hydrogen (p  0.001). Ingestion of hydrogen water increased both hydrogen peaks
and the area under the curve (AUC) of breath hydrogen in a dose-dependent manner. Ingestion of milk showed a delayed
and sustained increase of breath hydrogen in subjects with milk intolerance for up to 540 min. Ingestion of hydrogen water
produced breath hydrogen at AUC levels of 2 to 9 ppm hour, whereas milk increased breath hydrogen to AUC levels of
164 ppm hour for 540 min after drinking.
Conclusion: Hydrogen water caused a rapid increase in breath hydrogen in a dose-dependent manner; however, the rise in
breath hydrogen was not sustained compared with milk.
Keywords: breath hydrogen, hydrogen water, milk, colonic fermentation