What is the role of lactose?
Lactose is the main sugar naturally contained in milk and various dairy products (cheese, yogurt, butter, etc.). Lactose is a disaccharide, meaning it is made up of two sugars, namely glucose and galactose. These simple sugars are then able to be resorbed into the bloodstream to provide fuel for your body. Beyond this energy intake, they contribute to the proper development of the nervous system and facilitate the absorption of calcium. So, to carry out its biological functions, lactose must be split in two by a specific enzyme called lactase .
What is lactose intolerance?
During the first years of life, lactose plays an essential nutritional role and is subject to intolerance. Indeed, lactose intolerance appears when our body does not produce sufficient quantities of lactase, the enzyme responsible for digesting lactose. If it is not digested correctly, lactose stagnates in the intestine and ferments under the action of bacteria which constitute the intestinal microbiota .
Be careful to distinguish between intolerance and allergy! Food intolerances do not involve the immune system, whereas a food allergy is characterized by an overreaction of the immune system to a specific food protein, causing an allergic reaction. Thus, a milk allergy is usually diagnosed during the first year of life, while lactose intolerance develops more often in adulthood.
What are the symptoms of lactose intolerance?
The fermentation of lactose by bacteria in the intestinal microbiota is the cause of digestive disorders, such as bloating , flatulence, stomach aches and even diarrhea. These symptoms can appear a few minutes to a few hours after ingestion of foods or food supplements containing lactose. However, there are varying degrees of severity of lactose intolerance, and therefore symptoms, depending on the quantity of lactase produced by the body.
What are the causes of lactose intolerance?
Intolerance can also be acquired (we are born with it) or be the consequence of other diseases, particularly digestive: irritable bowel syndrome (or functional colopathy ), Crohn's disease, gastroenteritis.
How to prevent symptoms in case of lactose intolerance?
See a doctor
Unfortunately there is no miracle cure for lactose intolerance. The only solution is to adopt a new diet by reducing the consumption of milk and dairy products. If your lactose intolerance is confirmed by your doctor or a nutritionist, they can help you determine how much milk and other dairy products you can consume without symptoms. This will allow you to learn about a wide variety of nourishing “lactose free” foods that contribute to your health.
Adapt your diet
Certain dairy products should be avoided, in particular milk, cream, ice cream, soft cheeses (brie, mozzarella, etc.). Other dairy products contain a much lower level of lactose such as butter and hard cheeses, but also yogurt and kefir, both made with probiotics .
Lactose-free probiotics at DIJO
At DIJO, we are committed to formulating products that suit everyone and to supporting you towards intestinal and digestive well-being. So we have formulated Indispensable Probiotics which is lactose-free and gluten-free. This probiotic digestion treatment is therefore aimed at both people who have an intolerance to lactose or gluten , and those who have simply decided to adopt a vegan diet. It helps rebalance your intestinal microbiota by reintroducing good bacteria into your intestines.
Sources :
[1] Lomer, MC, Parkes, GC, & Sanderson, JD (2008). lactose intolerance in clinical practice–myths and realities. Alimentary pharmacology & therapeutics , 27 (2), 93-103.
[2] Deng, Y., Misselwitz, B., Dai, N., & Fox, M. (2015). Lactose intolerance in adults: biological mechanism and dietary management. Nutrients , 7 (9), 8020-8035.
[3] Montalto, M., Nucera, G., Santoro, L., Curigliano, V., Vastola, M., Covino, M., ... & Gasbarrini, G. (2005). Effect of exogenous β-galactosidase in patients with lactose malabsorption and intolerance: a crossover double-blind placebo-controlled study. European journal of clinical nutrition , 59 (4), 489-493.
