Risk of Lactose Intolerance and Dairy Food Nutrition: A Review

Abstract

Consumption of cow’s milk and milk products is associated with overall diet quality and adequacy of intake of many essential nutrients including calcium, potassium, phosphorus, protein, vitamins A, D (if fortified), and B12, riboflavin, and niacin. Unfortunately, some individuals may avoid milk and milk products unnecessarily because of adverse reactions to these foods. Because of its nutrient-rich package, consumption of dairy foods can play a unique role in helping to promote health. People who avoid milk and milk products due to lactose intolerance miss many benefits, as dairy and its nutrients are associated with: Improved nutrient intake and diet quality. Cow’s milk allergy is an immunologically mediated response to one or more of cow’s milk proteins. Lactose intolerance, a no immunological reaction, is the occurrence of symptoms after persons with low levels of the enzyme lactase (lactose maldigesters) consume lactose (milk sugar) in amounts exceeding lactase’s ability to digest it. Cow’s milk protein allergy occurs primarily in infancy and early childhood. Moreover, the condition tends to be outgrown by 5 years of age. In contrast to cow’s milk allergy, which occurs primarily in infancy and young childhood, lactose intolerance (symptoms) seldom occurs prior to preadolescence.

Keywords: Milk, lactose intolerance, Milk protein allergy, paediatric population