Clearing Up The Confusion About Lactose Intolerance

Shoppers may notice a growing array of products in the dairy case designed for people who are lactose intolerant. What exactly does this term mean?

People with lactose intolerance do not produce enough of an enzyme, lactase, to break down lactose (the form of sugar naturally found in milk). Instead, when people with lactose intolerance ingest large amounts of dairy products, or foods or medicines containing lactose, lactose stays in the intestinal tract until it reaches the colon where it can cause gas, bloating, stomach cramps or diarrhea.

Last February, the National Institutes of Health (NIH) released a statement on lactose intolerance and health to provide health care providers, patients and the general public with the latest information on the topic.

“What many people fail to understand is that lactose intolerance is not an all-or-nothing situation.  Many people with lactose intolerance can consume small amounts of lactose--for example, a half cup of milk or yogurt--without experiencing any symptoms.  This is especially true if the milk or other lactose-containing food is consumed with a meal."

People should consult their doctor or a registered dietitian before making drastic dietary changes for suspected lactose intolerance. Your doctor may do a blood, breath or stool test to find out if lactose intolerance is the true cause of your digestive problems.

Milk and dairy foods provide many important nutrients. Milk is a well-known source of calcium and vitamin D. “Dairy products are also excellent sources of protein, potassium and many other vitamins and minerals.”

Because dairy products contain so many important nutrients, even people who are lactose-intolerant are urged to consider alternatives within the milk food group, such as yogurt or lactose-free milk.

For more information on lactose intolerance (also known as lactose malabsorption or lactase deficiency), you can read the NIH statement online at http://consensus.nih.gov/2010/lactosestatement.htm.

Source:  Susan Nitzke, Professor of Nutritional Sciences, UW-Madison and Nutrition Specialist, UW-Extension & Mallory Koenings, Graduate Student in the Department of Nutritional Sciences, UW-Madison