Via practica 4/2018
Laktózová intolerancia a jej diétne riešenia
Lactose intolerance and its dietary solutions
Milk and dairy products are a rich source of nutrients and energy and as part of a rich and varied eating contribute to healthy diet. The only source of lactose for people is, in addition to breast milk, only milk of domesticated mammals, further milk products and all other foods to which milk or its components have been added. The ability to digest lactose in the small intestine primarily affects the amount and activity of intestinal β-galactosidase (lactase). The prevalence of primary lactase deficiency is estimated to be about 70 % throughout the world population, but in Europe it is on average only about 30 % of the population. In the northern European countries, the prevalence of lactase deficiency is the lowest – only 5 %. The actual occurrence of primary lactose intolerance in Slovakia is not exactly known, but it is estimated that its prevalence in the Slovak population will be similar to that described in the surrounding countries of Central Europe (15 – 20 %). Secondary lactose intolerance is a manifestation of other diseases of the gastrointestinal tract and it has often only a temporary nature. Congenital lactose intolerance is an autosomal recessive heritable disease and is extremely rare. The diagnosis of lactose intolerance can be made by several, mostly non-invasive methods. Most people with lactose intolerance do not have to completely exclude milk and dairy products from the diet. Lactose intolerance should not be a barrier to healthy and full-fledged nutrition. In dietary solutions, with respect to a similar amount of well-utilized calcium as standard milk and dairy products, the dominant role play lactose free milk and lactose-free dairy products. Persons with lactose intolerance should be educated by healthcare professionals on appropriate dietary practices to ensure adequate nutritional intake.
Keywords: lactose, lactase, lactose intolerance, milk, dairy products
