lactose intolerance

What is the origin of lactose intolerance? There are two types of origin 1) Lactose intolerance determined by genetics. It is hereditary and permanent. It is a genetic disorder that prevents the enzymatic production of lactose, which prevents proper absorption of lactose. It is present at birth and the diagnosis is made in early childhood. It can be transmitted from generation to generation due to an autosomal recessive mutation. 2) There is also a secondary or acquired intolerance (reversible or temporary). This is a relative or temporary deficiency of lactase in the intestine due to pathologies or situations (such as malnutrition or taking medications). These result in a suppression of your enzyme reserves in the digestive tract. Gastrointestinal infection. It is an acute episode of infectious gastroenteritis that causes damage to the mucosa and microvilli of the intestine. Medications. There are a range of drugs that can result in mucosal damage to the gastrointestinal tract. Some of these are: aspirin, non-steroidal anti-inflammatory drugs (NSAIDs), antibiotics, etc. Chronic small intestine disease, malnutrition, enteritis, diabetic gastropathy, regional enteritis, carcinoid syndrome, cystic fibrosis, etc. Some celiac people. How is lactose intolerance diagnosed? Lactose Tolerance Test: consists of the analysis of sugars after ingesting lactose. Hydrogen Breath Test: it is the recording of the increase in the amount of hydrogen in the breath after ingesting lactose. Intestinal biopsy: in other cases it can be used for diagnosis. Deposition Acidity Test: the Increased acidity of fecal matter can speak of lactose intolerance. What dietary measures do we have to have with these patients? The main measure to follow is to eliminate the intake of cow’s milk. You can start with a strict restriction of lactose and increase it until you reach the level of tolerance that corresponds to you. In the case of total limitation, in addition to milk, cheeses, yogurts, custards, custards and other dairy desserts, ice creams, creamy or non-fermented cheeses, puddings, breads made with milk, milk-based sauces, dairy drinks, etc. should be avoided. It is advisable to read the product labels carefully. Since lactose is also found in prepared foods in the form of whey, solids or lactic ferments, lactic proteins, caseinate or lactoglobulins. Lactose can also be found as an excipient in some drugs. Therefore, it is recommended to check the amount contained in each tablet, although its content is so small that it does not usually present symptoms. What foods replace the consumption of milk to consume the daily recommendation of calcium? Lactose-free milk. Soy milk. Fermented and cured cheeses. Legumes. Dried fruits. Some fish, such as sardines, anchovies with bones, cockles, mussels, etc.