Lactose Intolerance

A condition called lactose intolerance is characterized by difficulty digesting foods containing lactose, which mainly involve dairy products. Lactose is a sugar contained in milk. The condition occurs to varying degrees by ethnicity, affecting approximately 10% to 20% of Caucasians, up to 75% of African Americans, and over 90% of some Asian cultures. Consumption of any product containing milk may lead to unpleasant gastrointestinal symptoms in affected persons, including abdominal pain and diarrhea. A deficiency or abnormality of the enzyme lactase, with functions to breakdown lactose, can lead to the condition.

Persons affected by the condition are encouraged to decrease lactose in the diet, maintain adequate intake of calcium and vitamin D, and to maintain adequate nutrition through alternative sources. Milk and ice cream contain a high lactose content. Persons who are particularly susceptible to the symptoms of lactose intolerance may choose to read labels, taking care to avoid items containing milk or any other milk product, and whey. Calcium carbonate (Tums) can be taken daily as a calcium supplement. Lactaid (lactase) is an enzyme supplement that can be taken before meals containing dairy to reduce the symptoms of lactose intolerance. Other lactase preparations include DairyEase, Lactrol, and LactAce.





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