Lactosesensitive

Lactosesensitive is a term sometimes used to describe individuals who experience adverse symptoms after consuming lactose-containing foods, due to reduced ability to digest lactose. It is commonly associated with lactose intolerance, which results from lactase enzyme deficiency or reduced lactase activity in the gut.

Causes of lactose sensitivity include primary lactase non-persistence (a genetic reduction in lactase production that often develops with age), secondary lactase deficiency (due to intestinal damage from conditions such as gastroenteritis, celiac disease, or inflammatory bowel disease), and, less frequently, developmental lactase deficiency in premature infants.

Symptoms typically appear after consumption of lactose and may include abdominal pain, bloating, gas, diarrhea, and sometimes nausea. The onset is usually within 30 minutes to a few hours, and the severity depends on the amount of lactose ingested and the individual's remaining lactase activity.

Diagnosis is usually clinical, supported by tests such as a lactose elimination and reintroduction challenge, a hydrogen breath test, a lactose tolerance test, or genetic testing for lactase persistence variants. A medical professional can help distinguish lactose sensitivity from other conditions such as milk protein allergy or irritable bowel syndrome.

Management focuses on dietary modification and symptom control. This may involve limiting lactose-containing foods, using lactose-free or lactose-reduced dairy products, or taking lactase enzyme supplements. Alternatives to dairy include fortified plant-based milks. Nutritional considerations include ensuring adequate calcium and vitamin D intake from other sources if dairy is reduced.

The term lactosesensitive is not a formal medical diagnosis and is often used interchangeably with lactose intolerance or lactase deficiency in common usage.