What is lactose intolerance ?

When commonly there is talk of the milk intolerance, what is actually meant is the inability to tolerate lactose ; lactose is a glucide (sugar) present in the milk of all mammals. It is, incidentally, the source of the milk’s mild, slightly sweet flavour.

In order to be absorbed, this molecule has to be divided into two by a specific enzyme known as lactase, naturally present in our intestines. And when the quantity of lactase is insufficient in the organism, this entails a difficulty in digesting milk, expressed by digestive discomfort.

A reminder : what are glucides for ?

Glucides, of which lactose is one form, constitute the basis of our feeding. Along with proteins and lipids, they are comprise the essential constituants of living beings and their nutrition, since they are one of the main biological go-betweens concerned with stocking and the consumption of energy. By being responsible for 40% to 45% of our energy needs, they are our main source of energy. They constitute a vital fuel for the organism, and is especially the preferred brain and muscle fuel.

In addition, lactose posseses appreciable supplementary nutritional advantages : it optimises the efficient use of calcium from milk sources, the absorption of milk-origin proteins by the organism, and favourises development of an intestinal flora as a defence against undesirable micro-organisms.

Intolerance or allergy ?

Caution : intolerance and an allergy to it are two very distinct reactions which must not be confused !

▪ lactose intolerance is due to an enzyme lack and causes some discomfort ;

▪ an allergy is the organism’s defence faced with an intruder (milk protein), necessitating far more serious reactions, and it is not rare that a spell in hospital could be required. But, in France, only 2% of adults and 3% of children are concerned !

The majority of those having an lactose intolerance can nevertheless digest it in small quantities : ie the equivalent of a mug of milk (250ml). It’s therefore strongly advise against totally excluding milk and dairy products from your diet if you are “unable to tolerate” them. On the contrary, the less milk consumed, the more difficult the digestion, since the production of the necessary enzyme is not stimulated, and also milk contains other elements which facilitate its own digestion. In addition, there is the danger of a lack of calcium with consequences for the health which could turn out to be really serious, particularly in infants, adolescents, and for those from 50-60 years old.

In any case only your doctor can definitively diagnose your condition, so as to identify an intolerance or allergy.

Practical ideas in case of lactose intolerance

 avoid drinking milk on an empty stomach or in big quantities ;
 consuming it at the same time as other foods ;
 mixing it with other preparations (mashed potatoes, rice, etc.) ;
 favour yoghurts, particularly ones enhanced with bifidus bacteria as they help to produce the lactase enzyme which is required in the digestion of milk.
 and refined cheese : they contain almost no lactose, as most of it disappears during the cheeses’ manufacture (during the draining process), and what’s left has already been digested during the refining phase.

Further information :

 Fromage et diététique : Interview with Mrs Chicoulaa, a dietician.
 www.cidilait.com
 Your questions to : FAQ Health & Cheese

Maya Marin, 09/11/2008

Sources Centre Interprofessionnel de Documentation et de l’Information Laitières (CIDIL) : Interprofessional Dairy Products’ Documentation and Information Centre