Friday, November 30, 2012

Lactose Intolerance

Lactose intolerance is the inability or insufficient ability to digest lactose, a sugar found in milk and other food products made with milk. Lactose intolerance is caused by a deficiency of the enzyme lactase, which is produced by the cells lining the small intestine. Lactase breaks down lactose into two simpler forms of sugar called glucose and galactose, which are then absorbed into the bloodstream.

Not all people with lactase deficiency have digestive symptoms, but those who do may have lactose intolerance. Most people with lactose intolerance can tolerate some amount of lactose in their diet.

The gastrointestinal tract, also called the digestive tract, alimentary canal, or gut, is the system of organs within multicellular animals that takes in food, digests it to extract energy and nutrients, and expels the remaining waste Author: Mariana Ruiz Villarreal (LadyofHats) Licensing: This work has been released into the public domain by its author, LadyofHats. This applies worldwide. In some countries this may not be legally possible; if so: LadyofHats grants anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law.
People sometimes confuse lactose intolerance with cow milk allergy. Milk allergy is a reaction by the body's immune system to one or more milk proteins and can be life threatening when just a small amount of milk or milk product is consumed. Milk allergy most commonly appears in the first year of life, while lactose intolerance occurs more often in adulthood. 

What Causes Lactose Intolerance?

The cause of lactose intolerance is best explained by describing how a person develops lactase deficiency.

Primary lactase deficiency develops over time and begins after about age 2 when the body begins to produce less lactase. Most children who have lactase deficiency do not experience symptoms of lactose intolerance until late adolescence or adulthood.

Researchers have identified a possible genetic link to primary lactase deficiency. Some people inherit a gene from their parents that makes it likely they will develop primary lactase deficiency. This discovery may be useful in developing future genetic tests to identify people at risk for lactose intolerance.

Secondary lactase deficiency results from injury to the small intestine that occurs with severe diarrheal illness, celiac disease, Crohn's disease, or chemotherapy. This type of lactase deficiency can occur at any age but is more common in infancy.

Who is at Risk for Lactose Intolerance?

Lactose intolerance is a common condition that is more likely to occur in adulthood, with a higher incidence in older adults. Some ethnic and racial populations are more affected than others. "As many as 75 percent of all African-American, Jewish, Native American, and Mexican-American adults, and 90 percent of Asian-American adults, are lactose intolerant. The condition is least common among people of northern European descent."

Infants born prematurely are more likely to have lactase deficiency because an infant's lactase levels do not increase until the third trimester of pregnancy.

What are the Symptoms of Lactose Intolerance?

People with lactose intolerance may experience signs and symptoms of lactose intolerance as early as 30 minutes to as long as two hours after eating or drinking foods that contain lactose. Symptoms range from mild to severe, based on the amount of lactose consumed and the amount a person can tolerate.

Common symptoms include:
  • abdominal pain or cramps in the lower belly
  • abdominal bloating
  • flatulence (passing gas)
  • gurgling or rumbling sounds in the lower belly
  • loose stools or diarrhea. Sometimes the stools are foamy
  • nausea, and sometimes, vomiting

How is Lactose Intolerance Diagnosed?

Lactose intolerance can be hard to diagnose based on symptoms alone. People may think they suffer from lactose intolerance because they have digestive symptoms; however, other conditions such as irritable bowel syndrome (IBS) can cause similar symptoms. After taking a medical history and performing a physical examination, the doctor may first recommend eliminating all milk and milk products from the person’s diet for a short time to see if the symptoms resolve. Tests may be necessary to provide more information.

Two Tests Commonly Used to Measure the Digestion of Lactose

Hydrogen Breath Test - The person drinks a lactose-loaded beverage and then the breath is analyzed at regular intervals to measure the amount of hydrogen. Normally, very little hydrogen is detectable in the breath, but undigested lactose produces high levels of hydrogen. Smoking and some foods and medications may affect the accuracy of the results. People should check with their doctor about foods and medications that may interfere with test results.

Stool Acidity Test - The stool acidity test is used for infants and young children who can't undergo other tests. The stool acidity test is used to measure the amount of acid in the stool. The fermenting of undigested lactose creates lactic acid and other acids that can be detected in a stool sample.

Because lactose intolerance is uncommon in infants and children younger than 2, a health professional should take special care in determining the cause of a child’s digestive symptoms.

How is Lactose Intolerance Managed?

Although the body's ability to produce lactase cannot be changed, the symptoms of lactose intolerance can be managed with dietary changes. Most people with lactose intolerance can tolerate some amount of lactose in their diet. Gradually introducing small amounts of milk or milk products may help some people adapt to them with fewer symptoms. Often, people can better tolerate milk or milk products by taking them with meals.

The amount of change needed in the diet depends on how much lactose a person can consume without symptoms. For example, one person may have severe symptoms after drinking a small glass of milk, while another can drink a large glass without symptoms. Others can easily consume yogurt and hard cheeses such as cheddar and Swiss but not milk or other milk products.

The Dietary Guidelines for Americans 2005 recommend that people with lactose intolerance choose milk products with lower levels of lactose than regular milk, such as yogurt and hard cheese.

Lactose-free and lactose-reduced milk and milk products, available at most supermarkets, are identical to regular milk except that the lactase enzyme has been added. Lactose-free milk remains fresh for about the same length of time or longer than regular milk if it is ultra-pasteurized. Lactose-free milk may have a slightly sweeter taste than regular milk. Soy milk and other products may be recommended by a health professional.

People who still experience symptoms after dietary changes can take over-the-counter lactase enzyme drops or tablets. Taking the tablets or a few drops of the liquid enzyme when consuming milk or milk products may make these foods more tolerable for people with lactose intolerance.

Parents and caregivers of a child with lactose intolerance should follow the nutrition plan recommended by the child’s doctor or dietitian.

Lactose Intolerance and Calcium Intake

Milk and milk products are a major source of calcium and other nutrients. Calcium is essential for the growth and repair of bones at all ages. A shortage of calcium intake in children and adults may lead to fragile bones that can easily fracture later in life, a condition called osteoporosis.

The amount of calcium a person needs to maintain good health varies by age. Recommendations are shown in Table 1.

Age group         Amount of calcium to consume daily, Age group in milligrams (mg)
0–6 months             210 mg
7–12 months           270 mg
1–3 years                500 mg
4–8 years                800 mg
9–18 years           1,300 mg
19–50 years         1,000 mg
51–70+ years      1,200 mg
Source: Adapted from Dietary Reference Intakes, 2004, Institute of Medicine, National Academy of Sciences.

Women who are pregnant or breastfeeding need between 1,000 and 1,300 mg of calcium daily.

Getting enough calcium is important for people with lactose intolerance when the intake of milk and milk products is limited. Many foods can provide calcium and other nutrients the body needs. Non-milk products that are high in calcium include fish with soft bones such as salmon and sardines and dark green vegetables such as spinach. Eating 2 to 4 servings of these calcium-rich foods a day will help ensure that you are getting enough calcium in your daily diet.

Table 2 lists foods that are good sources of dietary calcium.

Table 2. Calcium content in common foods

Non-milk Products                           Calcium Content
Rhubarb, frozen, cooked, 1 cup        348 mg
Sardines, with bone, 3 oz.                 325 mg
Spinach, frozen, cooked, 1 cup         291 mg
Salmon, canned, with bone, 3 oz.     181 mg
Soy milk, unfortified, 1 cup                 61 mg
Orange, 1 medium                             52 mg
Broccoli, raw, 1 cup                            41 mg
Pinto beans, cooked, 1/2 cup             40 mg
Lettuce greens, 1 cup                         20 mg
Tuna, white, canned, 3 oz.                  12 mg

Milk and Milk Products    
Yogurt, with active and live
cultures, plain, low-fat,
vitamin D-fortified, 1 cup                     415 mg
Milk, reduced fat, vitamin
D-fortified, 1 cup                                 285 mg
Swiss cheese, 1 oz.                           224 mg
Cottage cheese, 1/2 cup                     87 mg
Ice cream, 1/2 cup                              84 mg
Source: Adapted from U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21.

Yogurt made with active and live bacterial cultures is a good source of calcium for many people with lactose intolerance. When this type of yogurt enters the intestine, the bacterial cultures convert lactose to lactic acid, so the yogurt may be well-tolerated due to a lower lactose content than yogurt without live cultures. Frozen yogurt does not contain bacterial cultures, so it may not be well-tolerated.

Calcium is absorbed and used in the body only when enough vitamin D is present. Some people with lactose intolerance may not be getting enough vitamin D. Vitamin D comes from food sources such as eggs, liver, and vitamin D-fortified milk and yogurt. Regular exposure to sunlight also helps the body naturally absorb vitamin D. Talking with a doctor or registered dietitian may be helpful in planning a balanced diet that provides an adequate amount of nutrients—including calcium and vitamin D—and minimizes discomfort. A health professional can determine whether calcium and other dietary supplements are needed.

What Other Products Contain Lactose?

Milk and milk products are often added to processed foods—foods that have been altered to prolong their shelf life. People with lactose intolerance should be aware of the many food products that may contain even small amounts of lactose, such as:
  • bread and other baked goods
  • waffles, pancakes, biscuits, cookies, and mixes to make them
  • processed breakfast foods such as doughnuts, frozen waffles and pancakes, toaster pastries, and sweet rolls
  • processed breakfast cereals
  • instant potatoes, soups, and breakfast drinks
  • potato chips, corn chips, and other processed snacks
  • processed meats, such as bacon, sausage, hot dogs, and lunch meats
  • margarine
  • salad dressings
  • liquid and powdered milk-based meal replacements
  • protein powders and bars
  • candies
  • non-dairy liquid and powdered coffee creamers
  • non-dairy whipped toppings

Checking the ingredients on food labels is helpful in finding possible sources of lactose in food products. If any of the following words are listed on a food label, the product contains lactose:
  • milk
  • lactose
  • whey
  • curds
  • milk by-products
  • dry milk solids
  • non-fat dry milk powder

Lactose is also present in about 20% of prescription medications, including birth control pills, and about 6% of over-the-counter (OTC) medicines like products to treat stomach acid and gas. These medicines most often cause symptoms in people with severe lactose intolerance.

External Links

Lactose Intolerance - National Institute of Child Health and Human Development.
Lactose Intolerance - Mayo Foundation for Medical Education and Research.
Problems Digesting Dairy Products? - Food and Drug Administration.

Lactose Intolerance: Questions to Discuss with Your Doctor - Harvard Medical School.

Lactose Intolerance: Other Options - Academy of Nutrition and Dietetics.

Related Issues
Dairy Dilemma: Are You Getting Enough Calcium? - National Institutes of Health.
Food Intolerance vs. Food Allergy: What's the Difference? - Mayo Foundation for Medical Education and Research.
Lactose Intolerance and Celiac Disease - Celiac Disease Foundation.
Milk Allergy - Mayo Foundation for Medical Education and Research.
What People with Lactose Intolerance Need to Know about Osteoporosis - National Institute of Arthritis and Musculoskeletal and Skin Diseases.

Clinical Trials Lactose Intolerance - National Institutes of Health.

Genetics Home Reference: Lactose intolerance - National Library of Medicine.

American Gastroenterological Association.

Lactose Intolerance - Nemours Foundation.
Lactose Intolerance in Children - American Academy of Pediatrics.
Milk for Kids with Lactose Intolerance - Food and Nutrition Service.

Lactose Intolerance - Nemours Foundation.
Lactose Intolerance: A Guide for Teens - Children's Hospital Boston.

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