Lactose is the main carbohydrate present in dairy products. After entering the body, lactose is broken down into glucose and galactose by the action of lactase in the small intestine. Galactose is an essential substance for infant brain development and is closely related to the rapid growth of infant brain. The lactic acid produced by the fermentation of lactose in the intestine can improve the absorption and utilization of calcium, phosphorus, potassium, iron and other minerals in food. After infants stop breastfeeding or reduce the intake of dairy foods, lactase activity gradually decreases with age, eventually manifesting as lactase deficiency and lactose intolerance. Fan Hui, Department of Pediatrics, The First Affiliated Hospital of Henan College of Traditional Chinese Medicine
Lactose intolerance usually refers to a series of clinical symptoms, mainly bloating, diarrhea and abdominal pain, caused by impaired digestion and absorption of lactose in milk due to lactase deficiency in the small intestinal mucosa.
Clinical manifestations of lactose intolerance.
Congenital lactase deficiency is mostly familial. Newborns have diarrhea as the main symptom 1 to 2 hours after breastfeeding, accompanied by abdominal distension, hyperactive bowel sounds, crampy diarrhea, severe vomiting, water loss, and acidosis. The stool is watery, foamy, acidic and contains lactose. Signs: no weight gain, malnutrition, emaciation, anemia, and abdominal bulging.
Secondary lactase deficiency has GI symptoms, but also general weakness, weakness, sweating, palpitations, chills, dizziness, headache, and sometimes precordial pain and muscle contraction. Long-term disease in adults can lead to osteoporosis due to calcium deficiency.
Primary lactase deficiency is characterized by intestinal symptoms, which manifest as intestinal discomfort, such as bloating, bowel sounds, excessive gas, abdominal pain, and diarrhea.
Milk protein intolerance usually refers to symptoms such as diarrhea, abdominal pain and bloating caused by milk consumption. The more severe manifestation is milk allergy, and the more frequent occurrence is lactose intolerance. The former is caused by an allergy to milk protein, while the latter is caused by a lack of enzymes in the intestinal tract to break down lactose, both of which cause similar symptoms and sometimes occur in combination.
In addition to gastrointestinal symptoms, milk protein allergy is accompanied by systemic symptoms such as fever, fatigue, itchy skin, urticaria, angioneurotic edema, joint swelling, eosinophilia and other allergic symptoms. These symptoms can occur within minutes after drinking milk, or it can take several hours to 12 hours before symptoms appear.
Prevention of lactose intolerance
Consume dairy products in small quantities. Even individuals with lactase deficiency can tolerate small amounts of dairy (120ml to 240ml) without symptoms of intolerance. Limit the total amount of lactose consumed during the day, with a general lactose limit of 12 grams. A small number of servings can also reduce lactose intolerance, and a single serving of no more than 250ml is appropriate. As long as a reasonable interval and total daily intake of milk can be mastered each time you drink milk, you can avoid symptoms of lactose intolerance.
2. Milk should not be consumed on an empty stomach. If you are lactose intolerant, you should not drink milk in the morning on an empty stomach. Drinking milk at the same time as other foods, such as dairy products with meat and fatty foods, can reduce or eliminate the symptoms of lactose intolerance.
Replace fresh milk with fermented milk (especially yogurt) first. The lactose in fermented milk has been degraded by 20% to 30%, making it easy to digest and absorb. The consumption of yogurt can also improve lactose indigestion and lactose intolerance, and it is also very convenient to consume.