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Lactose Intolerance and Allergies
Milk, and dairy products made from cow’s milk, offer valuable nutrients that help
build strong bones, prevent disease and maintain overall health. Although most humans
consume and enjoy milk on a regular basis without any complications, some individuals
experience adverse reactions when their bodies react to certain components in milk.
Two such problems are lactose intolerance and cow’s milk protein allergy.
Lactose Intolerance refers to the body’s inability to digest lactose,
a sugar naturally found in milk. Sugars are broken down in the
body by proteins called enzymes. When the enzyme for breaking down lactose is not
produced by the body, the sugar passes into the intestines, ferments, and can cause
diarrhea, flatulence, abdominal bloating and cramps.
The degree of severity for symptoms of lactose intolerance varies from person to
person. Unfortunately, many people who experience symptoms of lactose intolerance
eliminate dairy products from their diet completely. However, eliminating an entire
food group from the diet could potentially lead to deficiencies and other health
problems. Dairy products are an excellent source of calcium and vitamin D and play
crucial roles in bone and heart health. Reducing intake of these nutrients by eliminating
dairy products can put an individual at risk for osteoporosis. Fortunately, most
individuals with lactose intolerance are able to consume dairy products if they
consume small portions at meals. For instance, an individual may experience symptoms
after drinking a 10-ounce glass of milk consumed between meals, whereas the same
individual could comfortably consume 6 ounces of milk with a meal. In addition,
ice cream, yogurt, fermented milks like buttermilk, acidophilus and aged cheese
are often better tolerated than other fluid milk1,2. Other products that
work to ease digestion of lactose are available on the market, such as reduced-lactose
milks and lactase enzyme pills.
Milk Protein Allergy refers to the body’s response to one or more
proteins in milk. True allergies to milk affect only a very small
percentage of the population and should be diagnosed by a physician. If an individual
is allergic to milk, the body produces antibodies in response to milk proteins.
Allergic reactions can cause irritations of the skin, gastrointestinal tract and
respiratory tract. Severe reactions may lead to anaphylaxis, which causes swelling
of the airway and may impede the airway’s function3.
Individuals suffering from a milk allergy need to carefully watch their food intake.
It is especially important to get adequate calcium intake through fortified foods
and supplements to prevent osteoporosis and other diseases, such as heart disease,
that are related to low calcium intake4.
Due to the varying degrees of intolerances and allergies, it is best to see a doctor
to discuss health problems or possible risks. Children experiencing reactions to
milk proteins often outgrow the allergy during early childhood. Since milk and dairy
foods are the best sources of calcium in the diet, it is important to introduce
dairy foods periodically to determine if the allergy has been outgrown, preferably
under the guidance of an allergist.
Many studies have been published concerning the role of exposure to allergens during
pregnancy, lactation and early childhood development and their effect on the development
of food allergies. A recent study by the American Academy of Pediatrics concluded
that no link has been shown between prenatal diet and the development of allergies
in children. The study also notes that it is not currently possible to determine
the effects of breastfeeding on the development of specific food allergies. However,
it is suggested that children of families having at least one close relative with
food allergies be exclusively breastfed for at least 4 months after birth.5
For more information on lactose intolerance and food allergies, check out the links:
Lactose Intolerance:
Food Allergies:
Return to Dairy Facts Overview page.
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