Nutritional management of lactose intolerance: the importance of diet and food labelling

Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Facioni, Maria Sole [verfasserIn] Raspini, Benedetta [verfasserIn] Pivari, Francesca [verfasserIn] Dogliotti, Elena [verfasserIn] Cena, Hellas [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Lactose intolerance Nutritional approach Lactose-free labelling Nutritional deficiency Food hidden lactose Lactose food content Lactose intolerance management

Übergeordnetes Werk:	Enthalten in: Journal of translational medicine - London : BioMed Central, 2003, 18(2020), 1 vom: 26. Juni
Übergeordnetes Werk:	volume:18 ; year:2020 ; number:1 ; day:26 ; month:06

Links:	Volltext

DOI / URN:	10.1186/s12967-020-02429-2

Katalog-ID:	SPR040163725

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allfields	10.1186/s12967-020-02429-2 doi (DE-627)SPR040163725 (SPR)s12967-020-02429-2-e DE-627 ger DE-627 rakwb eng 610 ASE Facioni, Maria Sole verfasserin aut Nutritional management of lactose intolerance: the importance of diet and food labelling 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market. Lactose intolerance (dpeaa)DE-He213 Nutritional approach (dpeaa)DE-He213 Lactose-free labelling (dpeaa)DE-He213 Nutritional deficiency (dpeaa)DE-He213 Food hidden lactose (dpeaa)DE-He213 Lactose food content (dpeaa)DE-He213 Lactose intolerance management (dpeaa)DE-He213 Raspini, Benedetta verfasserin aut Pivari, Francesca verfasserin aut Dogliotti, Elena verfasserin aut Cena, Hellas verfasserin aut Enthalten in Journal of translational medicine London : BioMed Central, 2003 18(2020), 1 vom: 26. Juni (DE-627)369084136 (DE-600)2118570-0 1479-5876 nnns volume:18 year:2020 number:1 day:26 month:06 https://dx.doi.org/10.1186/s12967-020-02429-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 1 26 06
spelling	10.1186/s12967-020-02429-2 doi (DE-627)SPR040163725 (SPR)s12967-020-02429-2-e DE-627 ger DE-627 rakwb eng 610 ASE Facioni, Maria Sole verfasserin aut Nutritional management of lactose intolerance: the importance of diet and food labelling 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market. Lactose intolerance (dpeaa)DE-He213 Nutritional approach (dpeaa)DE-He213 Lactose-free labelling (dpeaa)DE-He213 Nutritional deficiency (dpeaa)DE-He213 Food hidden lactose (dpeaa)DE-He213 Lactose food content (dpeaa)DE-He213 Lactose intolerance management (dpeaa)DE-He213 Raspini, Benedetta verfasserin aut Pivari, Francesca verfasserin aut Dogliotti, Elena verfasserin aut Cena, Hellas verfasserin aut Enthalten in Journal of translational medicine London : BioMed Central, 2003 18(2020), 1 vom: 26. Juni (DE-627)369084136 (DE-600)2118570-0 1479-5876 nnns volume:18 year:2020 number:1 day:26 month:06 https://dx.doi.org/10.1186/s12967-020-02429-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 1 26 06
allfields_unstemmed	10.1186/s12967-020-02429-2 doi (DE-627)SPR040163725 (SPR)s12967-020-02429-2-e DE-627 ger DE-627 rakwb eng 610 ASE Facioni, Maria Sole verfasserin aut Nutritional management of lactose intolerance: the importance of diet and food labelling 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market. Lactose intolerance (dpeaa)DE-He213 Nutritional approach (dpeaa)DE-He213 Lactose-free labelling (dpeaa)DE-He213 Nutritional deficiency (dpeaa)DE-He213 Food hidden lactose (dpeaa)DE-He213 Lactose food content (dpeaa)DE-He213 Lactose intolerance management (dpeaa)DE-He213 Raspini, Benedetta verfasserin aut Pivari, Francesca verfasserin aut Dogliotti, Elena verfasserin aut Cena, Hellas verfasserin aut Enthalten in Journal of translational medicine London : BioMed Central, 2003 18(2020), 1 vom: 26. Juni (DE-627)369084136 (DE-600)2118570-0 1479-5876 nnns volume:18 year:2020 number:1 day:26 month:06 https://dx.doi.org/10.1186/s12967-020-02429-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 1 26 06
allfieldsGer	10.1186/s12967-020-02429-2 doi (DE-627)SPR040163725 (SPR)s12967-020-02429-2-e DE-627 ger DE-627 rakwb eng 610 ASE Facioni, Maria Sole verfasserin aut Nutritional management of lactose intolerance: the importance of diet and food labelling 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market. Lactose intolerance (dpeaa)DE-He213 Nutritional approach (dpeaa)DE-He213 Lactose-free labelling (dpeaa)DE-He213 Nutritional deficiency (dpeaa)DE-He213 Food hidden lactose (dpeaa)DE-He213 Lactose food content (dpeaa)DE-He213 Lactose intolerance management (dpeaa)DE-He213 Raspini, Benedetta verfasserin aut Pivari, Francesca verfasserin aut Dogliotti, Elena verfasserin aut Cena, Hellas verfasserin aut Enthalten in Journal of translational medicine London : BioMed Central, 2003 18(2020), 1 vom: 26. Juni (DE-627)369084136 (DE-600)2118570-0 1479-5876 nnns volume:18 year:2020 number:1 day:26 month:06 https://dx.doi.org/10.1186/s12967-020-02429-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 1 26 06
allfieldsSound	10.1186/s12967-020-02429-2 doi (DE-627)SPR040163725 (SPR)s12967-020-02429-2-e DE-627 ger DE-627 rakwb eng 610 ASE Facioni, Maria Sole verfasserin aut Nutritional management of lactose intolerance: the importance of diet and food labelling 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market. Lactose intolerance (dpeaa)DE-He213 Nutritional approach (dpeaa)DE-He213 Lactose-free labelling (dpeaa)DE-He213 Nutritional deficiency (dpeaa)DE-He213 Food hidden lactose (dpeaa)DE-He213 Lactose food content (dpeaa)DE-He213 Lactose intolerance management (dpeaa)DE-He213 Raspini, Benedetta verfasserin aut Pivari, Francesca verfasserin aut Dogliotti, Elena verfasserin aut Cena, Hellas verfasserin aut Enthalten in Journal of translational medicine London : BioMed Central, 2003 18(2020), 1 vom: 26. Juni (DE-627)369084136 (DE-600)2118570-0 1479-5876 nnns volume:18 year:2020 number:1 day:26 month:06 https://dx.doi.org/10.1186/s12967-020-02429-2 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 18 2020 1 26 06
language	English
source	Enthalten in Journal of translational medicine 18(2020), 1 vom: 26. Juni volume:18 year:2020 number:1 day:26 month:06
sourceStr	Enthalten in Journal of translational medicine 18(2020), 1 vom: 26. Juni volume:18 year:2020 number:1 day:26 month:06
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topic_facet	Lactose intolerance Nutritional approach Lactose-free labelling Nutritional deficiency Food hidden lactose Lactose food content Lactose intolerance management
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author	Facioni, Maria Sole
spellingShingle	Facioni, Maria Sole ddc 610 misc Lactose intolerance misc Nutritional approach misc Lactose-free labelling misc Nutritional deficiency misc Food hidden lactose misc Lactose food content misc Lactose intolerance management Nutritional management of lactose intolerance: the importance of diet and food labelling
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topic_title	610 ASE Nutritional management of lactose intolerance: the importance of diet and food labelling Lactose intolerance (dpeaa)DE-He213 Nutritional approach (dpeaa)DE-He213 Lactose-free labelling (dpeaa)DE-He213 Nutritional deficiency (dpeaa)DE-He213 Food hidden lactose (dpeaa)DE-He213 Lactose food content (dpeaa)DE-He213 Lactose intolerance management (dpeaa)DE-He213
topic	ddc 610 misc Lactose intolerance misc Nutritional approach misc Lactose-free labelling misc Nutritional deficiency misc Food hidden lactose misc Lactose food content misc Lactose intolerance management
topic_unstemmed	ddc 610 misc Lactose intolerance misc Nutritional approach misc Lactose-free labelling misc Nutritional deficiency misc Food hidden lactose misc Lactose food content misc Lactose intolerance management
topic_browse	ddc 610 misc Lactose intolerance misc Nutritional approach misc Lactose-free labelling misc Nutritional deficiency misc Food hidden lactose misc Lactose food content misc Lactose intolerance management
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title	Nutritional management of lactose intolerance: the importance of diet and food labelling
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title_full	Nutritional management of lactose intolerance: the importance of diet and food labelling
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journal	Journal of translational medicine
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author_browse	Facioni, Maria Sole Raspini, Benedetta Pivari, Francesca Dogliotti, Elena Cena, Hellas
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title_sort	nutritional management of lactose intolerance: the importance of diet and food labelling
title_auth	Nutritional management of lactose intolerance: the importance of diet and food labelling
abstract	Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.
abstractGer	Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.
abstract_unstemmed	Abstract Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI). Depending both on the amount of lactose ingested and on the lactase activity, people who suffer from lactose malabsorption might experience numerous gastrointestinal and extra-intestinal symptoms and manifestations. Treatment of LI mainly consists of reducing or eliminating lactose from the diet until the symptoms disappear as well as supplementing lactase, and inducing colon microbiome adaptation by probiotics. Cow’s milk is one of the major source of calcium and several other vitamins and minerals. Thus, a complete exclusion of dairy products may favor the development of bone diseases such as osteopenia and osteoporosis. Therefore, the dietetic approach has a crucial role in the management of LI patients. Additionally, the use of lactose and milk-derived products in non-dairy products (e.g., baked goods, breakfast cereals, drinks, and processed meat) has become widespread in the modern industry (the so-called “hidden lactose”). In this regard, a strict adherence to the lactose-free diet becomes challenging for LI patients, forced to continuous check of all products and food labels. In fact, lactose-free product labeling is still controversial. Considering that nowadays a specific cut-off value establishing “lactose-free” labeling policy is lacking and that there is no universal law regulating the production and commercialization of “delactosed” products, identification of specific safe and suitable products with a well-recognized lactose-free logo might help consumers. This narrative review aims to identify the dietary management for lactose intolerant people, avoiding symptoms and nutrients deficiencies, helped by the use of specific labelling to guide them to choose the safer product on the market.
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title_short	Nutritional management of lactose intolerance: the importance of diet and food labelling
url	https://dx.doi.org/10.1186/s12967-020-02429-2
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author2	Raspini, Benedetta Pivari, Francesca Dogliotti, Elena Cena, Hellas
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