Lactose intolerance: myths and facts. An update.
María Del Carmen TocaAdriana FernándezMarina OrsiOmar TabaccoGabriel VinderolaPublished in: Archivos argentinos de pediatria (2021)
Lactose is the main carbohydrate present in human milk. It is a disaccharide made up of glucose and galactose. It is produced in the mammary glands, regardless of maternal diet. In addition to providing energy, it is the only source of dietary galactose, necessary for macromolecule synthesis, including oligosaccharides, glycoproteins, and glycolipids. It favors calcium, magnesium, and zinc absorption and retention. Its digestion by lactase and subsequent absorption occurs in the small intestine. Lactase deficiency may be classified into congenital primary (very rare), late-onset primary or secondary due to an injury of the intestine; it may cause intolerance with pain, abdominal distension, abdominal gas, and diarrhea. In the colon, it may be hydrolyzed by bifidobacteria and lactobacilli. The nutritional management of intolerance should always preserve breastfeeding. Lactose reduction or elimination should be transient, and eliminated food should be replaced with other similar in calorie, protein, mineral, and vitamin content.
Keyphrases
- late onset
- human milk
- early onset
- low birth weight
- weight loss
- preterm infants
- chronic pain
- physical activity
- pain management
- neuropathic pain
- amino acid
- type diabetes
- binding protein
- body mass index
- spinal cord injury
- pregnancy outcomes
- climate change
- adipose tissue
- weight gain
- protein protein
- smoking cessation
- metabolic syndrome
- anaerobic digestion
- brain injury
- subarachnoid hemorrhage
- insulin resistance