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Lactose Intolerance
Lactose Intolerance and Minorities: The Real Story
What is Lactose Intolerance?
Lactose intolerance refers to gastrointestinal symptoms experienced by some individuals who have low levels of lactase, the enzyme necessary to digest lactose. Lactose is the major carbohydrate in milk and some other dairy foods. You may also find small amounts of lactose in non-dairy processed or baked foods. If the activity of lactase is low, undigested lactose may reach the large intestine where naturally residing gas-producing bacteria ferment it. This can lead to symptoms of lactose intolerance. Symptoms generally are nonspecific and may include: gas/flatulence, bloating, abdominal pain, or diarrhea. For the most part, symptoms are mild and highly individual. Also, individuals may experience varying degrees of intolerance to lactose.
In many population groups, the activity of lactase starts to decline sometime between 3 and 5 years of age. This normal, genetically-controlled, decline in intestinal lactase activity is called lactose maldigestion (or lactase non-persistence). Some individuals produce lactase in sufficient amounts throughout life and have no difficulty digesting lactose. Others, however, produce the enzyme only during infancy and early childhood. As these individuals become older, they begin to lose the ability to produce lactase.
"In our study of African American adolescents, 82% were lactose maldigesters, but both lactose digesters and lactose maldigesters reported no or minimal gastrointestinal symptoms following lactose challenges."
Dennis Savaiano, Ph.D.
Professor
Department of Foods and Nutrition
Dean and Professor
School of Consumer and Family Science
Purdue University
West Lafayette, IN
Lactose maldigestion is not the same as lactose intolerance. Many people with lactose maldigestion (i.e., low levels of the intestinal enzyme, lactase) do not experience lactose intolerance or gastrointestinal symptoms following intake of lactose or lactose-containing foods.
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