Intermittent lactose intolerance. Lactose Intolerance: Causes, Symptoms, and Management Strategies

04.09.202330.06.2023 by alexxlab

What is lactose intolerance. How does it differ from dairy allergy. What are the common symptoms of lactose intolerance. What causes this condition. How is lactose intolerance diagnosed. What are effective ways to manage lactose intolerance.

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Understanding Lactose Intolerance: A Common Digestive Issue

Lactose intolerance is a widespread digestive condition affecting millions of adults worldwide. By age 20, approximately 30 million adults develop some degree of lactose intolerance. This condition, while not dangerous, can cause significant discomfort and impact daily life.

The rising popularity of dairy-free milk alternatives is partly attributed to the prevalence of lactose intolerance. As more people recognize their sensitivity to lactose, they seek out alternative options to maintain a balanced diet without the associated digestive issues.

Lactose Intolerance vs. Dairy Allergy: Understanding the Difference

Is lactose intolerance the same as a dairy allergy? No, these are two distinct conditions with different underlying mechanisms:

Lactose Intolerance: A digestive issue caused by a deficiency in the enzyme lactase
Dairy Allergy: An immune response to milk proteins

Lactose intolerance occurs when the small intestine doesn’t produce enough lactase to break down lactose (milk sugar) into simple sugars for absorption into the bloodstream. This deficiency leads to the characteristic symptoms of lactose intolerance.

Recognizing the Symptoms of Lactose Intolerance

How quickly do lactose intolerance symptoms appear? Typically, signs and symptoms of lactose intolerance begin within 30 minutes to two hours after consuming foods containing lactose, such as milk, yogurt, or cheese.

Common symptoms of lactose intolerance include:

Nausea
Vomiting
Abdominal cramps
Bloating
Gas
Diarrhea

The severity of symptoms can vary from mild to severe. It’s important to note that experiencing occasional discomfort after consuming dairy products doesn’t necessarily indicate lactose intolerance. Consistent symptoms following dairy consumption are more indicative of the condition.

The Root Causes of Lactose Intolerance

What leads to the development of lactose intolerance? The primary cause is a decline in lactase production in the small intestine. This decrease can occur due to several factors:

Normal aging process
Shift in dietary habits over time
Rare genetic predisposition
Uncommon cases of illness or injury affecting the small intestine

At birth and during early childhood, the body typically produces large amounts of lactase, as milk is the primary source of nutrition. As our diets diversify with age, lactase production usually decreases. In rare cases, some individuals are born with insufficient lactase levels, while others may develop lactose intolerance as a result of illness or injury to the small intestine.

Diagnosing Lactose Intolerance: Methods and Approaches

How can lactose intolerance be confirmed? There are two primary methods for diagnosing lactose intolerance:

1. Elimination Diet

An elimination diet is the preferred method for confirming lactose intolerance. This approach involves:

Removing dairy from the diet for three weeks
Reintroducing dairy for up to 72 hours
Observing any symptoms that occur during the reintroduction period

If symptoms appear within the three-day reintroduction period, it may indicate lactose intolerance.

2. Hydrogen Breath Test

This diagnostic test involves:

Drinking a liquid containing high levels of lactose
Measuring hydrogen levels in the breath

If the body doesn’t process lactose normally, it ferments in the colon and releases higher-than-normal hydrogen levels, potentially indicating lactose intolerance.

Managing Lactose Intolerance: Dietary Strategies and Alternatives

While there is no cure for lactose intolerance, several strategies can help manage symptoms and maintain overall health:

1. Reducing or Eliminating Dairy

The most straightforward approach is to reduce or eliminate dairy products from the diet. This can significantly reduce symptoms associated with lactose intolerance.

2. Ensuring Adequate Calcium Intake

If dairy is eliminated, it’s crucial to incorporate other calcium-rich foods into the diet, such as:

Broccoli
Spinach
Canned salmon
Fortified non-dairy milk alternatives

3. Maintaining Vitamin D Levels

Adequate vitamin D intake is essential when eliminating dairy. Sources of vitamin D include:

Eggs
Liver
Sun exposure (without sunscreen)
Fortified non-dairy products

4. Gradual Reintroduction of Dairy

Some individuals with lactose intolerance may be able to tolerate small amounts of dairy, particularly low-fat milk products. Gradually reintroducing dairy can help build tolerance over time.

5. Choosing Low-Lactose Dairy Options

Hard cheeses like cheddar or Swiss contain smaller amounts of lactose and may be better tolerated by some people with lactose intolerance.

Hidden Sources of Lactose: Reading Labels and Making Informed Choices

Lactose can be found in many processed foods, often in unexpected places. To effectively manage lactose intolerance, it’s crucial to read nutrition labels carefully. Some common hidden sources of lactose include:

Cereals
Instant soups
Salad dressings
Baked goods
Processed meats
Protein powders

When reading labels, look for ingredients such as milk, milk solids, whey, and casein, which indicate the presence of lactose.

Lactose Intolerance in Different Populations: Prevalence and Genetic Factors

The prevalence of lactose intolerance varies significantly across different populations and ethnic groups. This variation is largely due to genetic factors and historical dietary patterns.

Global Prevalence

Globally, an estimated 65-70% of the adult population has some degree of lactose intolerance. However, this percentage varies widely among different ethnic groups:

East Asian populations: Up to 90-100% prevalence
African and Native American populations: 75-90% prevalence
Southern European populations: 40-50% prevalence
Northern European populations: 5-17% prevalence

Genetic Factors

The ability to digest lactose into adulthood, known as lactase persistence, is thought to be an evolutionary adaptation in populations with a long history of dairy consumption. This adaptation is controlled by genes that regulate lactase production.

The LP gene, which codes for lactase persistence, is more common in populations with a history of cattle herding and dairy consumption, such as Northern Europeans and certain African pastoral groups.

Lactose Intolerance in Children: A Different Perspective

While lactose intolerance is often associated with adults, it can also affect children. However, the condition manifests differently in pediatric populations.

Primary vs. Secondary Lactose Intolerance

In children, lactose intolerance can be categorized into two main types:

Primary lactose intolerance: A genetic condition where lactase production decreases over time, usually becoming apparent in late childhood or adolescence.
Secondary lactose intolerance: A temporary condition that can occur following an intestinal illness or injury.

Management in Children

Managing lactose intolerance in children requires a balanced approach to ensure proper nutrition for growth and development. Strategies may include:

Gradually reducing dairy intake rather than complete elimination
Using lactase enzyme supplements
Incorporating calcium-fortified non-dairy alternatives
Regular monitoring by a pediatrician or nutritionist

Lactose Intolerance and Bone Health: Addressing Calcium Concerns

One of the primary concerns for individuals with lactose intolerance is maintaining adequate calcium intake for bone health. Dairy products are a significant source of dietary calcium, but they’re not the only option.

Non-Dairy Calcium Sources

To ensure sufficient calcium intake, individuals with lactose intolerance can incorporate various non-dairy foods rich in calcium:

Leafy green vegetables (kale, collard greens, bok choy)
Fish with edible bones (sardines, canned salmon)
Calcium-fortified orange juice
Tofu processed with calcium sulfate
Almonds and almond milk
Dried figs

Calcium Absorption Factors

It’s important to note that calcium absorption is influenced by various factors, including:

Vitamin D levels
Presence of oxalates in some plant-based foods
Protein intake
Physical activity

Ensuring a balanced diet and lifestyle can help optimize calcium absorption and maintain bone health, even without dairy consumption.

Emerging Research: Probiotics and Lactose Intolerance

Recent studies have explored the potential role of probiotics in managing lactose intolerance. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.

Potential Benefits of Probiotics

Research suggests that certain probiotic strains may help alleviate symptoms of lactose intolerance by:

Producing lactase enzymes
Reducing inflammation in the gut
Improving overall digestive health

Probiotic Sources

Probiotics can be obtained from various sources:

Fermented dairy products (yogurt, kefir) for those who can tolerate small amounts of lactose
Non-dairy fermented foods (sauerkraut, kimchi, kombucha)
Probiotic supplements

While research in this area is promising, more studies are needed to fully understand the effectiveness of probiotics in managing lactose intolerance. Individuals considering probiotic supplementation should consult with a healthcare provider.

Lactose Intolerance and Quality of Life: Psychological and Social Impacts

Living with lactose intolerance can have significant impacts on an individual’s quality of life, extending beyond physical symptoms to affect psychological well-being and social interactions.

Psychological Impacts

Lactose intolerance can lead to various psychological challenges:

Anxiety about potential symptoms in social eating situations
Frustration with dietary restrictions
Concerns about nutritional adequacy
Feelings of isolation or being ‘different’ in food-centric social events

Social Impacts

The condition can also affect social interactions and lifestyle choices:

Difficulty dining out or attending social gatherings
Challenges in traveling to places with dairy-centric cuisines
Potential strain on relationships due to dietary needs

Coping Strategies

To mitigate these impacts, individuals with lactose intolerance can employ various coping strategies:

Educating friends and family about the condition
Planning ahead for social events and travel
Joining support groups or online communities
Working with a nutritionist to develop a balanced, enjoyable diet
Exploring lactase supplements for occasional use in social situations

By addressing both the physical and psychosocial aspects of lactose intolerance, individuals can maintain a high quality of life while effectively managing their condition.

Future Directions: Innovative Approaches to Lactose Intolerance Management

As our understanding of lactose intolerance grows, researchers are exploring innovative approaches to manage this condition more effectively. These emerging strategies aim to provide more options for individuals with lactose intolerance and potentially improve their quality of life.

Enzyme Replacement Therapy

Current research is focusing on developing more effective lactase enzyme supplements:

Extended-release formulations for prolonged effectiveness
Microencapsulation techniques to protect enzymes from stomach acid
Combination enzyme therapies to address multiple digestive issues

Genetic Approaches

Advancements in genetic research may lead to new treatments:

Gene therapy to enhance lactase production in the small intestine
Personalized medicine approaches based on an individual’s genetic profile

Microbiome Modulation

Emerging research is exploring the potential of modifying the gut microbiome to improve lactose tolerance:

Developing probiotic strains specifically tailored for lactose digestion
Investigating prebiotic compounds that support lactose-digesting bacteria

Novel Dairy Processing Technologies

Food science innovations are creating new options for those with lactose intolerance:

Ultra-filtration techniques to remove lactose from milk while retaining nutrients
Development of lactose-free dairy products with improved taste and texture
Exploration of A2 milk as a potentially more tolerable option for some individuals

While these approaches are still in various stages of research and development, they offer promising avenues for improving the management of lactose intolerance in the future. As always, individuals with lactose intolerance should consult with healthcare professionals to determine the most appropriate management strategies for their specific needs.

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Oct 25, 2017

By Michelle Konstantinovsky

Dairy-free milk alternatives are flying off the shelves in record numbers, and for good reason: About 30 million adults develop some degree of lactose intolerance by age 20. While the condition isn’t dangerous, it can cause some discomfort.

What is lactose intolerance?

While the symptoms are similar, lactose intolerance isn’t the same as a dairy allergy. A dairy allergy is an immune response to milk protein, while lactose intolerance occurs when you have a deficiency in an enzyme called lactase. The small intestine produces lactase to break down milk sugar (lactose) into simple sugars which are then absorbed in the bloodstream. Insufficient lactase levels can cause symptoms of lactose intolerance.

What are the symptoms of lactose intolerance?

Signs and symptoms of lactose intolerance usually begin within 30 minutes to two hours after eating or drinking foods containing lactose (milk, yogurt, cheese, etc.). Symptoms include:

Nausea
Vomiting
Abdominal cramps
Bloating
Gas
Diarrhea

Symptoms are usually mild, but can sometimes be severe. Consistently experiencing symptoms after eating or drinking dairy products may be a sign that you are lactose intolerant. But if you experience occasional bouts of discomfort following dairy consumption, it doesn’t necessarily mean that you’re lactose intolerant.

What causes lactose intolerance?

When there is a low level of lactase in the small intestine, the lactose in food moves into the colon unprocessed and interacts with intestinal bacteria, leading to symptoms of lactose intolerance.

Lactase production can decline over time due to normal aging. The body typically produces large amounts of lactase at birth and during early childhood when milk is the main source of nutrition. But as our diets become more varied over time, lactase production usually decreases. Rarely, some people are born with an insufficient level of lactase. It’s also possible, but uncommon, to develop lactose intolerance as a result of illness or injury.

Is there a test for confirming lactose intolerance?

An elimination diet is the preferred method for confirming lactose intolerance. An elimination diet involves removing dairy from your diet for three weeks, and then reintroducing it for up to 72 hours. If you begin having symptoms within that three-day reintroduction period, you may be lactose intolerant.

There is also a hydrogen breath test that can confirm diagnosis. If your provider orders this test, you will be asked to drink a liquid containing high levels of lactose, while he or she measures hydrogen levels in your breath. If your body doesn’t process lactose normally, it will ferment in your colon and release higher-than-normal hydrogen levels, which may indicate lactose intolerance.

What can I do to ease symptoms and stay healthy?

While there is no cure for lactose intolerance, reducing or eliminating the amount of dairy products in your diet can cut down on symptoms. But because dairy is a major dietary source of calcium, if you choose to eliminate it altogether, consider adding other calcium-rich foods like broccoli, spinach, or canned salmon to your diet.

If you eliminate dairy, it’s also important to get adequate amounts of vitamin D from foods like eggs or liver. Sun exposure also triggers vitamin D production, but this this doesn’t occur in the presence of sunscreen. Many non-dairy alternative milks are fortified with calcium and vitamin D. Talk to your health care provider if you’d like suggestions regarding meal planning or calcium or vitamin D supplements.

Some people with lactose intolerance can actually tolerate low-fat milk products, and can gradually increase their tolerance to dairy by slowly introducing new foods. Additionally, hard cheeses like cheddar or Swiss contain smaller amounts of lactose, and may not cause symptoms in people with lactose intolerance. However, many processed foods– including cereals, instant soups, and salad dressings–contain milk and lactose, so if you’re experiencing symptoms of lactose intolerance, be sure to read nutrition labels carefully before purchasing these products.

Are there any over-the-counter remedies?

Some people with lactose intolerance are able to relieve symptoms by taking tablets or drops containing lactase, like Dairy Ease or Lactaid, just before meals and snacks, but these products aren’t guaranteed to be effective. Some studies suggest that specific strains of probiotics (organisms that reduce the amount of harmful bacteria in the digestive system) may also help alleviate symptoms, but further research is necessary.

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Is It IBS or Lactose Intolerance? Symptoms, Differences, and Treatments

Written by WebMD Editorial Contributors

What Are the Symptoms?
What Are the Differences?
What Is the Treatment?

Irritable bowel syndrome (IBS) and lactose intolerance can seem similar. The symptoms they cause are nearly identical. But there are distinct differences in why they happen and how you handle them.

If you have lactose intolerance, it’s because your body doesn’t digest one specific type of food: the sugar in milk. If you have IBS, on the other hand, many things can be behind your symptoms. You can have both conditions at the same time, but they are two separate problems.

IBS and lactose intolerance can both cause:

Bloating or swelling in your belly
Pain
Diarrhea
Gas

IBS can also cause constipation. You might have mucus in your stool or feel like you can’t completely empty your colon. Symptoms can change over time and flare up, get better, or disappear.

Along with the other symptoms, lactose intolerance can cause nausea. You usually start to feel bad between 30 minutes and 2 hours after you eat milk or other dairy products.

It’s not clear what causes IBS. Some doctors think it happens when the muscles around the colon don’t work properly to move waste along. A problem with the signals between the brain and the nerves in the gut may also play a role. It might also happen when someone is very sensitive to triggers like some foods or stress.

Although the cause is still a mystery, doctors do know some things that can raise your risk for IBS, including:

Your genes
Infections in your intestines
Long-term stress or emotional trauma

Lactose intolerance is better understood: The body can’t digest the sugar in milk, called lactose. It happens when your body doesn’t make enough of the enzyme lactase, which the gut uses to break down lactose. It’s not a harmful condition, but it can keep you from getting the right amount of important nutrients like calcium and vitamin D, which most people get from dairy products.

The problem can run in families. You’re also more likely to have it if you have another digestive disease, like:

Ulcerative colitis
Crohn’s disease
Celiac disease

Only a doctor can tell if your symptoms come from IBS or lactose intolerance. They usually diagnose IBS based on the symptoms you describe. For lactose intolerance, you’ll need to give a little more information, such as:

Your family history
A physical exam
A hydrogen breath test. Undigested lactose in your body gives off high levels of hydrogen. During the test, you drink a beverage that has lactose, then blow air into a special bag. A lab tests your breath to look for the gas.

IBS symptoms can come and go, but it’s a condition you’ll have for the rest of your life. There is no cure for it. But you can use a few different strategies to manage how you feel. Changes to your diet and tools to handle stress may help ease your symptoms. Medications like anti-diarrhea drugs or laxatives can make you feel better, too. It’s important to work with a doctor to find the approach that works for you.

There is also no cure for lactose intolerance, but it usually helps to avoid milk, cheese, and other dairy foods. Some people with the condition can handle small amounts of them, and others have to cut them out completely. Your doctor or dietitian can help you figure out the right diet and suggest supplements that may help. There are lactase enzyme replacements available which can be taken with food, but they have varying degrees of benefit.

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Lactase deficiency or lactose intolerance

Lactase deficiency is a congenital or acquired pathology of the small intestine, in which the lactase enzyme is absent or its activity is reduced.

Another name for the same condition is lactose intolerance.

This disease is accompanied by a syndrome of impaired absorption and digestion of lactose – the so-called milk sugar. All dairy products contain lactose. The concentration of this sugar in cow’s milk is approximately 5 g per 100 ml, and in breast milk – 7 g per 100 ml.

Depending on the severity of , two types of lactase deficiency are distinguished:

partial (hypolactasia)
complete (alactasia).

Depending on the origin, lactase deficiency can be:

primary (caused by congenital reduced lactase activity with a healthy enterocyte structure)
secondary (associated with a decrease in lactase activity when the enterocyte is damaged).

Primary lactase deficiency can be:

congenital (hereditary)
constitutional (adult type)
transient (occurs in preterm infants and children who are underdeveloped at the time of birth).

Secondary lactase deficiency may develop:

against the background of an inflammatory process in the small intestine with an infectious genesis (viral or bacterial inflammation)
for gastrointestinal food allergy (allergy to cow’s milk protein)
for atrophic anomalies.

Lactase deficiency in adults may be accompanied by the following conditions:

osmotic (foamy, liquid) diarrhea after consumption of dairy products
stomach pain
flatulence
weight loss (ed. co).

Lactose intolerance is characterized by a wide range of symptoms, and there was no dependence of symptoms on the degree of lactase activity in adult patients. At the same level of enzyme activity, signs of the disease may manifest themselves to a greater or lesser extent. However, in all patients, an increase in lactose intake causes an increase in the severity of symptoms.

The severity of this pathology is affected by the severity of malnutrition, dehydration, dyspeptic symptoms (diarrhea, stomach pain), as well as the duration of the disease.

In our clinic, the diagnosis of “lactase deficiency” is made by a doctor after a thorough examination of the patient’s symptoms and the results of additional diagnostics, which includes special laboratory tests.

Examination of a patient with lactase deficiency includes the following methods:

breath tests
analysis of lactase activity in a biopsy sample of the small intestine mucosa (an invasive technique, the use of which is limited due to the complexity and high cost of the procedure)
genetic analysis of the biopsy during EGD.

The treatment of this pathology requires a differentiated approach. The doctor plans the necessary therapy, based on the reasons for the development of enzyme deficiency and the severity of the disease.

Treatment of lactose intolerance begins with diet therapy, which involves reducing the intake of lactose or completely eliminating products that contain it.

Treatment of secondary lactase deficiency should be aimed at elimination of the disease that caused this pathology. However, the reduction of lactose in the diet is a temporary measure that can restore the normal state of the small intestinal mucosa.

Avoiding dairy products is entirely possible for adults with lactase deficiency. Detailed recommendations regarding nutrition will be given by the attending physician.

Secondary lactase deficiency is cured as the underlying pathology that caused this condition is eliminated. At the same time, lactase activity is restored. The effectiveness of therapy for lactase deficiency can be judged by the disappearance of flatulence, normalization of weight and a decrease in the content of carbohydrates in the analysis of feces.

It is not possible to prevent the development of primary lactase deficiency.

Timely diagnosis and treatment of diseases of the gastrointestinal tract will help prevent secondary lactase deficiency.

Doctors treating the disease

Zinovieva Evgenia Nikolaevna

Chief Physician, Gastroenterologist, Hepatologist, Candidate of Medical Sciences, Associate Professor

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Gastroenterologist, hepatologist, Ph.D.

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Sokolova Ksenia Sergeevna

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Clinical cases

Prolonged diarrhea after drinking milk

pathological center EXPERT with complaints of long-term loosening of the stool. Before that, she had not been examined, in general, her state of health was satisfactory. Adapted to habitual diarrhea. In connection with admission to the university, a change in the rhythm of life, I decided to be examined.

Lactose and gluten intolerance

Patient B, 26 years old, applied to the EXPRET gastro-hepatocenter with complaints of diarrhea, general weakness. Prior to this, he repeatedly turned to gastroenterologists at the place of residence and received treatment for irritable bowel syndrome without a significant effect.

When taking a detailed history, the gastroenterologist revealed that since childhood, the patient had experienced periodic occurrence of intestinal disorders, but he had never undergone an in-depth examination. Recently noted that the most pronounced symptoms are noted after the use of dairy products.

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10/06/2019 at 18:29

The science

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In recent years, studies proving both the benefits and harms of milk for adults have been multiplying like mushrooms after rain. Regarding children, scientists seem to have decided: yes, children need it, because it helps to form the skeletal system and provides the growing body with much-needed protein. But there is no consensus with adults: the camps of supporters and opponents are approximately the same. In addition, the problem of lactase deficiency is well known: some people, having lived to a certain age, stop absorbing dairy products. What should the average consumer do, drink or not drink? Let’s try to figure it out.

Photo: Natalia Muschinkina

We live in the age of information technologies, and therefore we constantly cook in the information field that is being formed around us. It is difficult for an ordinary person to separate the wheat from the chaff and understand which facts are true and which are just idle speculation.

A recent report by experts from the National Dairy Council shared the latest data on the role of milk in human life. For example, they noted the important role of dairy products in bone formation. Of course, in youth, few people are interested in bone health, but with age, osteopenia and osteoporosis (diseases associated with the fragility of the skeletal system) become a real problem. meanwhile 90% bone mass is reached at age 18 in women and 20 in men. And to build strong bones, the American Academy of Pediatrics recommends 2-3 servings of dairy products (milk, cheese, and yogurt) for children four to eight years old, and four servings for teens to meet calcium and vitamin D needs.

New research shows that the consumption of dairy products (regardless of fat content) is not associated with an increased risk of cardiovascular disease, on the contrary, it can serve as a preventive measure. What’s more, a 2018 study found that consumption of dairy products, including milk, cheese, and yogurt, is associated with a lower risk of high blood pressure in adults. The study analyzed data from over 150,000 women and over 30,000 men. It turned out that those who ate at least 3 dairy products (including milk, cheese, yogurt, ice cream and sorbet) a day had a lower risk of high blood pressure. Those who followed a diet of five servings of yogurt per week, for example, had a 30% lower risk of high blood pressure compared to those who did not consume yogurt or diet.

Eating dairy products is also beneficial for type 2 diabetes. For example, the 2015 Dietary Guidelines for Americans contain a clause on the inclusion of low-fat dairy products to provide the nutrients a healthy person needs, just to prevent diabetes.

Data on the connection between the consumption of dairy products and skin rashes have been refuted. A balanced eating plan that contains all food groups may help keep skin healthy, researchers from the American Academy of Dermatology say.

Yet the problem of lactose intolerance to the milk protein is not far-fetched. Lactase deficiency (lactose intolerance) is a condition in which the body of a child or adult is not able to digest (absorb) milk sugar (lactose). For in his intestines, not enough of a special enzyme is produced – lactase. Among the adult population of Europe, lactose intolerance occurs in 1-7% of cases, and in Russia this figure ranges from 6 to 15%, according to various sources. As a rule, lactase deficiency is rare among those peoples (populations) where there is a traditionally high consumption of milk and dairy products during life, as, for example, in Russia, where animal husbandry has more than one century. But the peoples of Southeast Asia are much more likely to have lactase deficiency. Lactose intolerance is a genetically determined feature of the body, and among the representatives of different nations, the percentage of people who are lactose intolerant is different.

Russians like to engage not only in self-treatment, but also in self-diagnosis – that is why many more people find themselves in the statistics with lactase deficiency. Its symptoms are not specific and can be with a variety of diseases. Main manifestations: increased gas formation, diarrhea and feeling of nausea.

Well-known nutritionist, candidate of medical sciences of the Department of Dietetics and Nutrition of the State Educational Institution DPO RMAPE Lyudmila Volkova explained that there are several methods for diagnosing this condition: “For example, determination of total carbohydrates in feces, determination of acidity (pH) of feces, determination of the content of hydrogen, methane or CO2 in exhaled air, glycemic stress test with lactose. There are also genetic tests that help diagnose this condition.”

Only a doctor can decide whether or not a person with lactase deficiency should refuse milk. With the use of small amounts of milk and sour-milk products, the symptoms of lactase deficiency may not appear or be moderate. In addition, such patients are recommended fermented milk products as a complete replacement: yogurt, kefir, fermented baked milk, acidophilus. In their production, sourdough from microorganisms is used, under the influence of which lactose is partially broken down. In this form, it is absorbed 3-8 times better than milk lactose.

As for the assertion that adults, regardless of the presence of lactase deficiency, by definition do not need milk, it is, of course, debatable. And this is true only for people aged 60 and older – at this age it is recommended to replace whole milk with fermented milk products.

Well, no one has yet disputed the fact that milk is a valuable source of well-digestible protein, complete in amino acid composition, calcium and phosphorus. It contains vitamin A, which helps maintain vision, healthy skin and a healthy immune system; vitamin B12, which supports the functioning of the central nervous system; riboflavin, whose task is to convert food into energy, niacin, which ensures the normal functioning of many enzymes in the body, and potassium, which maintains healthy blood pressure. According to Russian recommendations, the daily norm of milk per day for an adult is 900 grams.

Authors:

org/Person”>
Arina Petrova

Russia
Children
Science

Published in the Moskovsky Komsomolets newspaper No. 28094 dated October 7, 2019

Newspaper headline:
Why is milk useful?

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