Lactose intolerance, an unequal pathology according to the dairy products consumed

Lactose is present in milk and its derivatives. Lactose intolerance is due to a decrease of the enzyme necessary for its metabolization and absorption in the walls of the intestine. This enzyme is called lactase.

The frequency of lactose intolerance is detected differently in different countries. Areas more accustomed to consuming milk suffer fewer cases of lactose intolerance. In Scandinavians and Anglo-Saxons it is about 5%, in Spaniards 15-30%, and in inhabitants of Central Africa or China more than 80%.

Lactose intolerance can be permanent (congenital) or temporary (acquired). The permanent form is genetically determined and is maintained throughout life, although it may undergo fluctuations. The temporary (reversible) form occurs in relation to certain diseases, such as infectious gastroenteritis or other intestinal inflammations, as well as after taking certain medications (anti-inflammatory drugs, aspirin, antibiotics, etc.).

The symptoms that appear after the ingestion of dairy products in patients with lactose intolerance are very diverse but the most frequent are abdominal distension, pain and diarrhea. Their severity depends on the amount of lactose ingested, the level of lactase deficiency and the susceptibility of each individual.

The most effective and simple test for the diagnosis of lactose malabsorption is the breath test. It consists of obtaining samples of exhaled air (by blowing) after administration of a known amount of lactose. There are also other detection methods such as blood test (blood glucose level is measured), genetic test (DNA is extracted from the patient to check whether he/she is intolerant or not) and a biopsy of the small intestine (determines if there is lactose in the intestinal mucosa).

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Treatment consists of avoiding lactose in the diet and, in certain situations, using enzyme (lactase) supplements when dairy products are consumed.