Lactose Intolerance refers to the body’s inability to digest lactose, a sugar naturally found in milk. Sugars are broken down in the gut by proteins called enzymes. When the enzyme for breaking down lactose is not produced by the body (or is not produced in sufficient amounts), the lactose passes into the intestines and can cause flatulence, abdominal bloating, cramps and in severe cases diarrhea.

The degree of severity for symptoms of lactose intolerance varies from person to person and can vary in the same person at different times in their life. Many people with lactose intolerance unnecessarily eliminate milk products from their diet completely which can lead to nutrient deficiencies and other health problems. Milk products are an excellent source of calcium and vitamin D and play crucial roles in bone and overall health. Fortunately, most individuals with lactose intolerance are able to consume milk products if they consume small portions with other food. For instance, an individual may experience symptoms after drinking a big glass of milk by itself but they could comfortably consume a small glass with lunch or dinner. In addition, hard cheese, yogurt, buttermilk and acidophilus milk have lower levels of lactose and are often better tolerated than regular milk.^1,2

Other products are available that ease digestion of lactose, such as reduced-lactose milks and lactase enzyme pills. Every individual with lactose intolerance can experiment with how much and what type of milk and milk products they can comfortably consume, and plan their daily eating pattern accordingly.

Milk Protein Allergy refers to the body’s response to one or more proteins in milk. True allergies to milk affect only a small percentage of the population and should be diagnosed by a physician. If an individual is allergic to milk, the body produces antibodies in response to milk proteins. Allergic reactions can cause skin, gastrointestinal tract and respiratory tract problems. Severe reactions may lead to anaphylaxis, which causes swelling of the airways and may make it hard to breathe.³

Individuals suffering from a milk allergy need to carefully watch their food intake to make sure they are not consuming milk proteins from other foods AND to get enough nutrients. It is especially important to get adequate calcium and vitamin D intake through fortified foods and supplements to prevent osteoporosis, high blood pressure and other diseases related to low calcium intake.⁴ It is also important to get adequate protein. Milk substitutes are not the same as milk and can be devoid of important nutrients. Be sure to read food labels carefully.

Children with milk allergy often outgrow the allergy later in childhood. Since milk and dairy foods are the best sources of calcium in the diet and also provide 8 other essential nutrients, it is important to re-try dairy foods periodically to determine if the allergy has been outgrown, preferably under the guidance of an allergist.

Many studies have been published concerning the role of exposure to allergens during pregnancy, lactation and early childhood development and their effect on the development of food allergies. A study by the American Academy of Pediatrics concluded that no link has been shown between prenatal diet and the development of allergies in children. The study also notes that it is not currently possible to determine the effects of breastfeeding on the development of specific food allergies. However, it is suggested that children of families having at least one close relative with food allergies be exclusively breastfed for at least 4 months after birth.⁵