Page 30 - Today's Dietitian (February 2020)

Spotlight on

LACTOSE-FREE

DAIRY

By Mindy Hermann, MBA, RDN
E xciting new product innovations in Overview of Lactose Intolerance

Lactose intolerance is defined as an inability
the lactose-free dairy category con-
to digest lactose, the primary carbohydrate in
tinue to draw consumers who would
dairy milk. The enzyme lactase, required for
otherwise bypass the aisle.
The marketplace for lactose-
lactose digestion, is produced by the villi in
the small intestine. Lactase breaks down lac-
free products had been relatively
limited and stable in the years
after the increased availability of
sugars, galactose and glucose. These sugars
then are absorbed through the intestinal wall
lactase enzymes. Options generally featured tose from beverages and foods into two simple
lactose-free milk and ice cream, along with and into the bloodstream.
lactase products for consumers to use with Lactose intolerance can result from a primary
conventional dairy products. lack of adequate lactase production, the most
But with the increasing popularity of plant- common cause and often occurring with age, or a
based and naturally lactose-free alternatives to secondary inadequacy resulting from inflamma-
milk and yogurt, the dairy industry has sharpened tory bowel disease, celiac disease, malnutrition,
its focus on eliminating lactose from more of its or other conditions that damage the surface of the
products. The recent expansion beyond milk and small intestine and/or cause atrophy of intestinal
into yogurt, kefir, cottage cheese, and other dairy villi. People with lactose intolerance can develop
products—previously avoided by those who can’t symptoms of abdominal pain, bloating, gas,
handle lactose—enables people who are lactose nausea, and/or diarrhea shortly after consuming
intolerant to benefit from the variety and nutrient lactose or up to several hours later. This occurs due
package dairy delivers. Equally exciting are new to a combination of gut bacteria converting lactose
technologies to reduce lactose while often enhanc- into simple sugars in the large intestine—lactose
ing nutritional attributes of dairy products. acting as a prebiotic—and the increased presence

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