Laktatverträglichkeit

Laktatverträglichkeit refers to an individual's ability to tolerate and process lactose, the primary sugar found in milk and dairy products. This tolerance is largely determined by the presence and activity of the enzyme lactase in the small intestine. Lactase is responsible for breaking down lactose into its simpler components, glucose and galactose, which can then be absorbed into the bloodstream.

In infants and young children, lactase production is typically high, enabling them to digest milk effectively. However, in many populations worldwide, lactase activity naturally declines after weaning, a phenomenon known as lactase non-persistence. Individuals with insufficient lactase activity experience lactose malabsorption, where undigested lactose passes into the large intestine.

When undigested lactose reaches the colon, it is fermented by bacteria, leading to the production of gases and short-chain fatty acids. This fermentation process is the cause of common symptoms associated with lactose intolerance, such as bloating, abdominal pain, flatulence, diarrhea, and nausea. The severity of these symptoms can vary depending on the amount of lactose consumed and the individual's level of lactase deficiency.

Diagnosis of lactose intolerance is usually based on a combination of symptom assessment and specific diagnostic tests, such as a lactose tolerance test or a hydrogen breath test. Management strategies typically involve reducing or avoiding lactose-containing foods, using lactase enzyme supplements, or consuming lactose-free dairy products. Laktatverträglichkeit is a widespread characteristic among adults globally, with significant regional variations in prevalence.