laktoza

Lactose, known as laktoza in several languages, is a disaccharide sugar found primarily in milk and dairy products. It is composed of glucose and galactose and requires the enzyme lactase, produced in the small intestine, to be digested. In many adults, lactase activity declines with age, making lactose digestion less efficient.

Lactose intolerance occurs when lactase is insufficient to digest all the lactose consumed. Primary lactose intolerance is the common, genetically influenced reduction of lactase with age. Secondary lactose intolerance can follow intestinal diseases, injuries, or certain medical treatments. Congenital lactose intolerance is rare and present from birth. Symptoms after dairy consumption include abdominal pain, bloating, flatulence, and diarrhea. Lactose intolerance is not the same as a milk allergy, which involves an immune response to milk proteins.

Diagnosis can involve a hydrogen breath test, a lactose tolerance test, or genetic testing. Management typically includes limiting lactose intake, using lactose-free or lactase-treated dairy products, or taking lactase enzyme supplements as needed. Many individuals tolerate small amounts of lactose, and it is possible to obtain calcium and vitamin D from non-dairy sources or fortified products when avoiding dairy.

Prevalence of lactose intolerance varies widely by population and geography. It is more common in East Asian and some African populations and less common among people of Northern European descent. The dairy industry also uses lactose as a sweetener and in various formulations, while labeled products may indicate reduced lactose content for consumer guidance.