Dairy and lactose-free dairy products

Dairy products are one of the basic food groups for a healthy diet. They provide us with quality protein, bioavailable micronutrients – calcium, potassium, magnesium and vitamins B and D. Both in ancient and modern times, the consumption of dairy products has been associated with health benefits. Dairy products reduce the risk of osteoporosis, benefit heart function and blood pressure, sour milk products promote overall gut microbiota balance and health. It is therefore necessary for the professional family of dietitians and nutritionists to inform and raise public awareness about the dietary intake of dairy products. This is especially important today, when consumers are misled about what is problematic in milk: milk fat, lactose, etc., thus making the unwise decision to exclude dairy products from their daily diet or to replace them with different plant-based milk alternatives.

The use of dairy products is sustainable in the context of people’s health and also in the environmental context.

However, nutritional specialists know cases when where patients have to limit or refrain from consuming dairy products because of the lactose-milk sugar they contain. Patients with intestinal diseases, people with so-called “sensitive bowels”, people with absorption disorders (difficulty in increasing body weight), etc.

Lactose intolerance is one of the most common types of food intolerance and results from a decrease in lactase activity in the small intestinal mucosa. Lactase is an enzyme that breaks down milk sugars into glucose and galactose, thus ensuring the successful absorption of these molecules in the small intestine. If this does not happen, the fermentation of unabsorbed lactose continues in the large intestine. This causes the gastrointestinal symptoms of nausea, bloating, diarrhoea and abdominal pain. These symptoms usually develop between 30 min and 120 min after consumption of lactose-containing food. The severity of the above symptoms may vary considerably between individuals.

One solution for lactose intolerance is to consume lactose-free dairy products. These products contain very little milk sugar (< 0.1 g/l). They are natural dairy products and the milk sugar they contain is fermented into glucose and galactose. The absorption of glucose and galactose in lactose-free milk in the small intestine is identical to that of lactose-containing or conventional milk. No difference in gastric emptying rate or glycaemic response was found between lactose-containing and lactose-free milk in the studies. The glycaemic response of diabetic patients was also identical after consumption of lactose-plain milk and lactose-free milk. Lactose-free milk has a sweeter taste and reduces the amount of added sugar in dairy products, thus reducing the addition of “unnecessary” calories to the product.

In cases of lactose intolerance, natural lactose-free dairy products are recommended over plant milk alternatives because they contain food additives and added minerals of inorganic origin. There are indications that many food additives (emulsifiers and thickeners (E407, E433, E466)) have an adverse effect on the intestinal mucosa, increasing inflammation, mucosal damage and permeability of the intestinal wall, as well as disturbing the balance of micro-organisms in the intestine. The quality, the biological value of plant proteins is lower compared to milk proteins, as they do not contain all essential amino acids. Inorganic added minerals have a lower bioavailability than the calcium, magnesium and potassium in milk.

Lactose intolerance may be a transient phenomenon. When lactose-containing products are eliminated, symptoms disappear within 2-4 weeks.

LACTOSE-FREE KEFIR WITH BIFIDOBACTERIA

The basic products of the gut health diet are acid milk products.
People with so-called “sensitive bowels”, who often complain of bloating and variable bowel movements, often develop lactose intolerance. It is transient. The inclusion of lactose-free kefir in the diet improves the balance of the gut microbiota (bacterial strains that ferment glucose better than lactose predominate in the large intestine), while lactase activity increases in the small intestine. Bifidobacteria are health-promoting bacteria that produce a variety of compounds essential for human health. This keeps the lining of the large intestine healthy and well-functioning (protecting against pathogens, producing vitamins (such as K and B9), regulating immune function, regulating appetite and influencing our mood).

LACTOSE-FREE WHEY PROTEIN DRINK “PIENA SPĒKS” ENRICHED WITH VITAMIN D3

Functional product with high biological value.

Lactose intolerance often develops in physically active people, athletes and patients with absorption disorders such as difficulty in gaining body weight, etc. This is associated with leaky gut syndrome – altered intestinal barrier. Nutrients are not fully absorbed but harmful factors can cross the intestinal barrier. Vitamin D and proteins help to restore the intestinal mucosa – the barrier to full health, even in case of physical exertion, when the body redistributes blood in favour of the muscles, while the digestive tract is shortchanged.

HEAVY CREAM LACTOSE-FREE 35%

Smiltenes piens’ lactose-free products contain a tiny amount of residual lactose < 0.001, ensuring that these products are absolutely safe for people with lactose intolerance. Consuming natural, nutritious lactose-free dairy products will ensure the long-term health of the population.

Author of the publication: GUNA HAVENSONE, RSU associate professor and science degree candidate, doctor, nutrition science specialist

SOURCES:
Lordan R, Tsoupras A, Mitra B, Zabetakis I. Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned? Foods. 2018;7(3):29. Published 2018 Mar 1. doi:10.3390/foods7030029
Dekker PJT, Koenders D, Bruins MJ. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits. Nutrients. 2019; 11(3):551. https://doi.org/10.3390/nu11030551
Leis R, de Castro MJ, de Lamas C, Picáns R, Couce ML. Effects of Prebiotic and Probiotic Supplementation on Lactase Deficiency and Lactose Intolerance: A Systematic Review of Controlled Trials. Nutrients. 2020 May 20;12(5):1487. doi: 10.3390/nu12051487. PMID: 32443748; PMCID: PMC7284493.