Lactose intolerance and sensitivity appears to be a growing phenomenon in this country. Even though many people limit or avoid dairy products in their diets, they seem to still suffer from symptoms. What would account for this fact? What characteristics may predispose individuals to become lactose intolerant and/or sensitive? What dietary options that would be feasible for individuals who are lactose intolerant/sensitive allow them to meet critical nutrient needs such as calcium, riboflavin, and vitamin D?

What would account for this fact?

Even if you limit dairy products you still experience symptoms because lactose intolerance is a digestive disorder caused by the inability to digest lactose due to not making enough of the enzyme lactase. This lactase enzyme is needed to break lactose down into glucose and galactose, which can be absorbed into the bloodstream for their use, this leads to symptoms and signs (gas, bloating, nausea, diarrhea) due to the food moving into the colon instead of being absorbed.

What characteristics may predispose individuals to become lactose intolerant and/or sensitive?

Some of the risk factors include increasing age, ethnicity (African, Asian, Hispanic and American Indian descent), premature birth, diseases affecting the small intestine (lactase is produced in this location) and certain cancer treatments (due to radiation in the abdomen).

What dietary options that would be feasible for individuals who are lactose intolerant/sensitive allow them to meet critical nutrient needs such as calcium, riboflavin, and vitamin D?

Some dietary options to meet calcium need are broccoli, canned salmon, milk substitutes (almond, soy, rice), oranges, calcium-fortified products (bread and juices) and spinach. Vitamin D can be obtained from liver, eggs, and yogurt as well as spending time on the sun. Riboflavin can be obtained from beef, salmon, mushrooms, almonds, and avocados.

I hope you find this information useful and interesting! Good luck!