Healthy living Hope on the horizon
A common cause of discomfort in a world where dairy products are so prevalent, lactose intolerance is the subject of ongoing research, and the results could have far-reaching ramifications. Jim Banks looks at the condition and how treatments are evolving, and dietary alternatives are becoming easier to find.
D
airy products are a staple of many households’ weekly shop and, despite the rise of competing products and a consequent decline in sales, they are widely consumed, particularly in Europe and the US. There are many people, however, who cannot enjoy them because of an increasingly common and physically taxing ailment – lactose intolerance. This digestive disorder is caused by the body’s inability to produce sufficient levels of lactase, which is the enzyme required to digest the main carbohydrate present in dairy products – lactose. While it is common around the world, the number of people who suffer with it is rising, even in regions with relatively low prevalence.
For some, the condition starts at birth if there is a mutation of the LCT gene, which causes a lifelong inability to produce lactase. For others, onset is later, as this gene becomes less active, and most sufferers see the condition develop over time. In some cases, it can be brought on by an external factor, such as a virus or infection that causes temporary damage to the small intestine, though often it recedes once the gut is healed. Demographic trends mean that lactose malabsorption and intolerance are growing problems as the global population continues to increase and the average lifespan in many economies becomes longer. An ageing population leads to more people dealing with a less active LCT gene as they grow older.
Ingredients Insight /
www.ingredients-insight.com
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