Briefly describe lactose intolerance, including its symptoms and causes and any recommended dietary changes.

Question

What will be an ideal response?

Answer 1

Normally, the intestinal cells produce enough of the enzyme lactase to ensure that the disaccharide lactose found in milk is both digested and absorbed efficiently. Lactase activity is highest immediately after birth, as befits an infant whose first and only food for a while will be breast milk or infant formula. In the great majority of the world’s populations, lactase activity declines dramatically during childhood and adolescence to about 5 to 10 percent of the activity at birth. Only a relatively small percentage (about 30 percent) of the people in the world retain enough lactase to digest and absorb lactose efficiently throughout adult life.
When more lactose is consumed than the available lactase can handle, lactose molecules remain in the intestine undigested, attracting water and causing bloating, abdominal discomfort, and diarrhea—the symptoms of lactose intolerance. The undigested lactose becomes food for intestinal bacteria, which multiply and produce irritating acid and gas, further contributing to the discomfort and diarrhea.
As mentioned, lactase activity commonly declines with age. Lactase deficiency may also develop when the intestinal villi are damaged by disease, certain medicines, prolonged diarrhea, or malnutrition. Depending on the extent of the intestinal damage, lactose malabsorption may be temporary or permanent. In extremely rare cases, an infant is born with a lactase deficiency, making feeding a challenge.
The prevalence of lactose intolerance varies widely among ethnic groups, indicating that the trait has a genetic component. The prevalence of lactose intolerance is lowest among Scandinavians and other northern Europeans and highest among native North Americans and Southeast Asians. An estimated 30 million to 50 million people in the United States are lactose intolerant.
Managing lactose intolerance requires some dietary changes, although total elimination of milk products usually is not necessary. Excluding all milk products from the diet can lead to nutrient deficiencies because these foods are a major source of several nutrients, notably the mineral calcium, vitamin D, and the B vitamin riboflavin. Fortunately, many people with lactose intolerance can consume foods containing up to 6 grams of lactose (½ cup milk) without symptoms. The most successful strategies are to increase intake of milk products gradually, consume them with other foods in meals, and spread their intake throughout the day. In addition, yogurt containing live bacteria seems to improve lactose intolerance. A change in the type, number, and activity of GI bacteria—not the reappearance of the missing enzyme—accounts for the ability to adapt to milk products. Importantly, most lactose-intolerant individuals need to manage their dairy consumption rather than restrict it.
In many cases, lactose-intolerant people can tolerate fermented milk products such as yogurt and kefir. The bacteria in these products digest lactose for their own use, thus reducing the lactose content. Even when the lactose content is equivalent to milk’s, yogurt produces fewer symptoms. Hard cheeses, such as cheddar, and cottage cheese are often well tolerated because most of the lactose is removed with the whey during manufacturing. Lactose continues to diminish as cheese ages.
Many lactose-intolerant people use commercially prepared milk products (such as Lactaid) that have been treated with an enzyme that breaks down the lactose. Alternatively, they take enzyme tablets with meals or add enzyme drops to their milk. The enzyme hydrolyzes much of the lactose in milk to glucose and galactose, which lactose-intolerant people can absorb without ill effects.
Because people’s tolerance to lactose varies widely, lactose-restricted diets must be highly individualized. A completely lactose-free diet can be difficult because lactose appears not only in milk and milk products but also as an ingredient in many nondairy foods such as breads, cereals, breakfast drinks, salad dressings, and cake mixes. People on strict lactose-free diets need to read labels and avoid foods that include milk, milk solids, whey (milk liquid), and casein (milk protein, which may contain traces of lactose). They also need to check all medications with the pharmacist because 20 percent of prescription drugs and five percent of over-the-counter drugs contain lactose as a filler.
People who consume few milk products must take care to meet riboflavin, vitamin D, and calcium needs. Later chapters on the vitamins and minerals offer help with finding good nonmilk sources of these nutrients