Lactose intolerance: Difference between revisions
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While the American dairy industry holds that the frequency of lactose intolerance is overestimated, recent research in gastrointestinal problems shows that it is likely underdiagnosed in the United States. It has also been argued that despite its depiction as a "perfect food" by the dairy industry and government funded health organizations, milk is in fact bad for the health of all adults due to added hormones and biological defects in many farmed dairy cows. <ref | While the American dairy industry holds that the frequency of lactose intolerance is overestimated, recent research in gastrointestinal problems shows that it is likely underdiagnosed in the United States. It has also been argued that despite its depiction as a "perfect food" by the dairy industry and government funded health organizations, milk is in fact bad for the health of all adults due to added hormones and biological defects in many farmed dairy cows. <ref name=Cohen1997>Still, government supported medical associations advocate the consumption of 2 to 3 servings of dairy daily as a source of calcium. Also, it is typically recommended that those who experience symptoms of lactose intolerance test the amount of dairy they can consume without experiencing negative effects. This is funded and widely accepted information despite the high incidence of lactose intolerance (as it is the dominant and more common expression of genes worldwide) and the many foods that contain calcium without lactose (for example, leafy greens).<ref>{{Cite journal | ||
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Revision as of 21:39, 15 April 2008
Lactose intolerance is due to a decreased production of the enzyme lactase in the cells lining the small intestine, resulting in an inability to break down or metabolize lactose, the sugar in milk. In order to be digested, the disaccharide lactose must be broken down to the simpler sugars, glucose and galactose. Excess lactose causes enteral bacteria to adapt and lead to fermentation in the intestines. [1] Due to this, lactose intolerance is often called lactase nonpersistence or lactase restriction, although it is the normal genetic adaptation for most populations in the world. [2]
Symptoms
Nausea, bloating, cramps, diarrhea, and gas are symptoms commonly included with lactose intolerance. They typically occur 30 to 120 minutes after consuming lactose. [3]
Types of Lactose Intolerance
Lactose intolerance is not the same as a milk allergy, a negative immune response to milk proteins.
Primary Lactose Intolerance
Primary lactose intolerance caused by genetic and environmental factors and occurs in adulthood. It occurs in populations where dairy products are not commonly available or consumed. The allele that codes for lactose intolerance (as the decline in the ability to produce lactase) is dominant.
Secondary Lactose Intolerance
Secondary lactose intolerance is also caused by environmental factors. It is often temporary and is a result of many gastrointestinal diseases from parasites or other causes. It can be caused by infant coelic, which damages the vili that produce lactase in the small intestine.
Congenital Lactase Deficiency
Congenital Lactase Deficiency is present at birth. It is an autosomal recessive genetic disorder that prohibits the production of lactase. [4]
Related Foods
Dairy Products
Dairy products tend to contain higher levels of lactose in the liquid components than in the fat components. Therefore, lower fat dairy products and those that have not been processed as much, such as milk and butter, tend to have more lactose. Fermented dairy products tend to have more fat and lactose, such as yogurt or sourcream. Consumption of dairy products is recommended for the calcium they contain
Nondairy Products
Lactose is often added into medications or foods like bread, margarine, and processed meat. There are some lactose-free nondairy products that contain high levels of calcium, such as green leafy vegetables, fish, and legumes. Also, there are many dairy substitutes made with rice or soy.[5]
Geographic Variance
Lactose intolerance is possibly an example of biocultural evolution, human variation through multiple generations due to both biological and cultural forces. Lactose intolerance is inherited as the expression of the dominant gene. However, expression of the trait is also environmentally determined. Enteral bacteria can often buffer the effects of lactose intolerance and can be increased with previous exposure, leading to acquired tolerance even in individuals are genetically lactose intolerant.
Varience throughout populations is most likely due to a history of an economic reliance on pastoralism and, therefore, consumption of large quantities of milk after childhood. Historically, the availabiliy of milk disappeared after weaning. This rendered lactase useless and perhaps problematic for digestion of other foods in humans. Therefore, there was a possible genetic advantage to ceasing production of lactase. This would change the allele frequency making the expression of lactose intolerance genetically dominant. In populations with a history of pastoralism, however, there was a likely genetic advantage or allele shift toward lactose tolerance. The descendants of these populations, most European groups, tend to retain lactose tolerance. Distribution of lactose intolerance in Africa seems to be due to the same variation in economic history. Most populations of Africa exhibit lactose intolerance. However, individuals in groups that historically relied on pastoralism, such as the Fulani and Tutsi, tend to show lactose tolerance. [6]
Another theory about the ability of people of Northern European descent has to do with vitamin D. Because the allele that codes for lactose tolerance or continued lactase production in adulthood is recessive, selective forces keep it in existence. One selective force is the necessity of lactose consumption in pastoral communities. Another in Northern Europe is the reduced production of vitamin D due to the infrequnent direct sunlight in the region. The lack of vitamin D would make the population more vulnerable to bone diseases like rickets because of the poor absorbtion of calcium. The advantage of lactase production is the ability to consume milk, which is a good source of calcium, and contains lactose, which allows for better calcium absorbtion. This theory has gained support because of its congruence with the theory that Northern European light skin color allows the most vitamin D production with little sunlight. [7] However, this theory is not relevant south of the equator, nor is it supported with archaeological or osteological evidence.
Lactose intolerance is sometimes seen in groups that frequently consume dairy because they usually consume it as cheese or yogurt, forms in which bacterial action has already broken down the lactose.
Frequency of Lactose Intolerance within Population Groups
| Population Group | Percent |
|---|---|
| United States Whites | 2-19 |
| Finnish | 18 |
| Swiss | 12 |
| Swedish | 4 |
| United States Blacks | 70-77 |
| Ibos | 99 |
| Bantu | 90 |
| Fulani | 22 |
| Tutsi | 7 |
| Thais | 99 |
| Asian Americans | 95-100 |
| North American Jews | 69 |
| Native Australians | 85 |
| Native Americans | 99
Cite error: Closing
References
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