Managing Lactose Intolerance: A Dietitian’s Approach: Trending Now Presentation
This presentation entitled “A Dietitian’s Approach to Managing Lactose Intolerance” was done as part of CDHF’s 10th educational summit, “#TrendingNow: Putting The Biggest Gut Health Trends Under the Microscope.” Watch the full presentation below!
- What is lactose intolerance, including the symptoms?
- Why do some people get lactose intolerance and others don’t?
- How is it different from a dairy allergy? Can I still eat dairy?
- How is it diagnosed?
- Can it be cured?
- Options for managing (including dietary management and supplements)
What is lactose intolerance?
Lactose intolerance is the inability to digest the sugar lactose. We find lactose in dairy products produced by animals. The most common symptoms include bloating, diarrhea, gas, and/or stomach cramps/pain. Timing of these symptoms typically occur between 1-2 hours after consuming lactose. Symptoms can vary in severity from person to person.
Levels of Lactose Intolerance
Primary Lactase deficiency
When people stop producing lactase enzymes from a genetic standpoint. Some people may experience this due to genetic and ethnic factors. Primary lactase deficiency is more common in certain ethnic groups including Asian and African due to the prevalence of gene for lactase persistence.
Secondary Lactase Deficiency
Lactase deficiency not because the person has stopped making the lactase enzyme, but because the enzyme gets diluted before somebody can digest the lactase. Can occur in those with Irritable Bowel Syndrome, Celiac Disease and Inflammatory Bowel Disease. This deficiency can often be corrected.
How is lactose intolerance different from a dairy allergy?
Lactose intolerance involves digestion (occurs in the digestive tract), while dairy allergies are an immune response to a protein in dairy. For most people, this intolerance allows for some dairy consumption. Dairy allergy symptoms include hives and throat swelling.
About the Speaker
Lisa is a Registered Dietitian and Co-Owner of NutriProCan, a company providing services by registered dietitians. Throughout her undergraduate and postgraduate studies at Western and The University of Guelph, Lisa studied nutrition, dietetics, biochemistry, genetics, and nutraceutical sciences. At the same time, she began her career in health and fitness, building a successful personal training business. She proceeded to work in clinics, gyms and biotechnology and teach nutrition sciences at Brescia University College.
This information was made possible due to an unrestricted educational grant from Lactantia.