Breaking Down Lactose Intolerance
A quick scan of the dairy section at grocery stores reveals a vast and growing assortment of products labeled “lactose-free.” Lactose, a carbohydrate, is a type of complex sugar made up of two simple sugars: glucose and galactose. When food is eaten and digested, it is turned into sugars like glucose and galactose to fuel the body. Since the human body can only absorb simple sugars, lactose is broken down with the help of an enzyme called lactase. As such, people with insufficient levels of lactase have trouble digesting lactose and are known to have lactose intolerance.
The condition can be split into three basic types: primary, secondary, and congenital lactose intolerance. Primary lactose intolerance, the most common type, is when lactase levels start to decline in childhood and symptoms start to show around puberty or late adolescence. Secondary lactose intolerance occurs when the place where the body makes the enzyme lactase is damaged. Finally, congenital lactose intolerance is the rarest type, and it occurs when the enzyme lactase is completely not present in the body from birth. While each individual's tolerance to lactose can vary, common symptoms of lactose intolerance include bloating, abdominal pain, cramping, and flatulence.
Symptoms alone are not sufficient in the diagnosis of this condition. Diagnosis of lactose intolerance can involve testing through an elimination diet, a hydrogen breath test, or a lactose tolerance test. In the hydrogen breath test, levels of hydrogen, a chemical element, are measured after lactose in a test solution is consumed by the patient. Hydrogen, a byproduct of the breakdown of lactose by bacteria, will be higher in individuals with lactose intolerance. Higher hydrogen levels coupled with symptoms of lactose intolerance can be sufficient for the diagnosis of lactose intolerance by a medical professional.
The condition can be split into three basic types: primary, secondary, and congenital lactose intolerance. Primary lactose intolerance, the most common type, is when lactase levels start to decline in childhood and symptoms start to show around puberty or late adolescence. Secondary lactose intolerance occurs when the place where the body makes the enzyme lactase is damaged. Finally, congenital lactose intolerance is the rarest type, and it occurs when the enzyme lactase is completely not present in the body from birth. While each individual's tolerance to lactose can vary, common symptoms of lactose intolerance include bloating, abdominal pain, cramping, and flatulence.
Symptoms alone are not sufficient in the diagnosis of this condition. Diagnosis of lactose intolerance can involve testing through an elimination diet, a hydrogen breath test, or a lactose tolerance test. In the hydrogen breath test, levels of hydrogen, a chemical element, are measured after lactose in a test solution is consumed by the patient. Hydrogen, a byproduct of the breakdown of lactose by bacteria, will be higher in individuals with lactose intolerance. Higher hydrogen levels coupled with symptoms of lactose intolerance can be sufficient for the diagnosis of lactose intolerance by a medical professional.
Abdominal cramping is one symptom of lactose intolerance.
Image Source: mohamed_hassan
One way to avoid experiencing symptoms of lactose intolerance is to avoid eating foods that contain lactose, such as milk, cheese, cream, yogurt, and milk chocolate. Researchers have also studied alternative ways to reduce symptoms through the consumption of fermented foods and dietary supplementation. Foods modified with microorganisms (living things that are too small to be seen with the naked eye, like bacteria, yeast, and fungi) that have beneficial effects on consumers are called fermented foods. Examples of fermented foods include kimchi, sauerkraut, yogurt, and miso.
Within fermented foods, probiotics are defined as foods containing live microorganisms that have demonstrated health benefits. In a study where researchers administered probiotics to patients with lactose intolerance, patients showed improved lactose intolerance symptoms and reduced hydrogen levels during exhalation after treatment with probiotics.
The results of this study call for further investigation into the benefits of probiotics for the alleviation of symptoms associated with lactose intolerance. Especially when considering that lactose intolerance is one of the most common forms of food intolerance, affecting people from a broad range of racial and ethnic groups. Proper diagnosis and more alternative options may help treat the condition that affects so many.
Within fermented foods, probiotics are defined as foods containing live microorganisms that have demonstrated health benefits. In a study where researchers administered probiotics to patients with lactose intolerance, patients showed improved lactose intolerance symptoms and reduced hydrogen levels during exhalation after treatment with probiotics.
The results of this study call for further investigation into the benefits of probiotics for the alleviation of symptoms associated with lactose intolerance. Especially when considering that lactose intolerance is one of the most common forms of food intolerance, affecting people from a broad range of racial and ethnic groups. Proper diagnosis and more alternative options may help treat the condition that affects so many.
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