Synonyms
Lactose malabsorption, lactose intolerance, lactose intolerance, alactasia, lactose deficiency syndrome, lactose intolerance.
Classification
In principle, lactose intolerance can be classified according to severity in order to achieve a better therapeutic approach. Lactose intolerance is classified according to the amount of lactose in grams that can be easily digested per day. At 8-10g per day, one speaks of a slight lactose intolerance, up to 1g of a medium lactose intolerance and in case of complete intolerance of a severe lactose intolerance.
Before radically banning all dairy products from your diet, it should be noted that there is usually still lactase residual activity, which means that small amounts of lactose can still be digested properly, so that small amounts of lactose are harmless and do not cause any side effects. However, this is different for everyone and it must be tested individually how much residual activity the lactase still has. There are two possibilities for the therapy of lactose intolerance, which can also be combined well.
On the one hand, it is recommended to change one’s diet and to avoid products containing lactose or to limit their consumption. It is advisable to seek advice from a specialist (doctor, nutrition expert). In the meantime, almost all lactose-containing products are also offered as lactose-free products.
With these products, the lactose was previously split industrially and the residual lactose content is now only 0.1g/100g of safe food. Another therapy option is the intake of lactase preparations. These are sold in capsules and contain the enzyme lactase.
In this way, products containing lactose can be enjoyed without hesitation. The lactase tablets can either be taken directly or the powder contained in the capsules can be sprinkled into the food (e.g. yoghurt or rice pudding). However, the food must not be too hot, otherwise the enzymes are destroyed (denatured).
A combination of both methods makes sense, as this also supplies the body with the important calcium contained in dairy products. In addition, calcium can be absorbed through calcium preparations or through a targeted diet with calcium-rich foods such as broccoli, kale, kohlrabi, hazelnuts, sesame seeds or certain types of mineral water. Complete abstention from dairy products is therefore not recommended.
As a brief guide, it can be stated that acidified milk products such as buttermilk, curd cheese and yoghurt and particularly mature cheese are often harmless, as the acidification process has already split a large part of the lactose. In addition, milk products with a high fat content are better tolerated, as the chyme remains in the small intestine for longer and therefore the chance of the lactose being split is greater. Especially vegetarians, whose most important source of protein is often dairy products, can also suffer from a protein deficiency if they avoid dairy products completely. Here too, you should consult your doctor for more detailed advice.
