THEMilk is the first food we feed on, good to drink, excellent as source of nourishment. To celebrate it in 2001 the FAO has established the world milk daywhich occurs the 1st of June. An opportunity to raise awareness about nutritional and health richness of this important food and its derivatives. And yet, according to the data AILIItalian Lacto-Intolerant Association«in Italy it is believed that about 50% of the population is lactose intolerantalthough not all patients experience symptoms.
Milk and lactose intolerance
Lactose intolerance, also called hypolactasia, occurs when there is a partial or total lack of lactasethe enzyme capable of break down lactose into its two simple sugars: glucose and galactose. It’s a nuisance that can appear at any age and it can manifest itself in a more or less important way depending on the person and the type and quantity of food ingested. As explains the Ministry of Healthlactose «is found in the milk, in yoghurt And in fresh cheeses. Due to its characteristics, it comes a lot used in the food industry as an ingredient and/or additive in various products and preparations, such as candies, milk chocolate, ice cream, butter, creams and sauces, purées, sauces, baked goods, cured meats, canned foods». And this makes the life of the intolerant more difficult.
How it manifests itself
“The undigested lactose remains in the intestine and is fermented by the bacterial flora with the consequent production of secondary metabolites and gases» continues the Ministry of Health. “THE most common symptoms involve the gastrointestinal tract. They arise from 1-2 hours to a few days later the ingestion of foods that contain lactose. The symptomatology it also depends on the associated foodas it is linked to the speed of gastric emptying: if lactose is ingested along with carbohydratesespecially simple ones, which increase the rate of gastric emptying, symptoms are more likely or more intensewhile if it is ingested along with fatwhich reduce the rate of gastric emptying, symptoms may be very small or even absent» explains AILI.
The diagnosis
The diagnosis for lactose intolerance is based, today, on two main methods recognized by the scientific community: h2-Breath test And Genetic testing. The first is «an exam non invasive which consists ofbreath analysis by the examined subject, before and after ingesting a dose of lactose. L’genetic examinationhowever, can ascertain thepossible predisposition to the disorder», underlines the Ministry of Health. But, specifies AILI, «The two tests mentioned above are defined complementary and not alternatives, since together they provide a complete view the condition of lactose intolerance, except in special cases. Making an accurate and scientifically validated diagnosis is important for exclude from the diet in whole or in partdepending on the severity, all the sources of lactose».
“Lactose-free”
«Today the wide range of lactose-free or lactose-free products present on the market allows intolerant subjects to do not give up milk and its derivatives. To date in Italy, theindication “lactose-free” can be used for milk and dairy productsbut also for other products containing dairy ingredients and/or additives, with a lactose residue less than 0.1 g per 100 g or 100 ml. Products with this indication are also accompanied by information on the specific residual lactose threshold in a manner such as “less than ..”», continues the Ministry of Health.
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