Lactose intolerance is the inability to fully digest lactose, the sugar found naturally in dairy products such as milk, cheese, yogurt, and ice cream. Although often mistakenly regarded as a disease, lactose intolerance is estimated to affect more than 50 million Americans, and is more the norm than the exception in the adult population worldwide.1
The signs and symptoms of lactose intolerance include digestive problems such as abdominal cramps, nausea, diarrhea, and bloating, which typically appear 30 minutes to two hours after consuming lactose. The severity of these symptoms varies greatly among those with lactose intolerance.
Lactose intolerance is more than just an inconvenience. Many individuals may be avoiding dairy products to manage their symptoms, which can make it difficult to consume adequate amounts of several key nutrients commonly found in dairy foods, including calcium and vitamin D. Since inadequate intake of calcium and vitamin D may increase the risk for osteoporosis, hypertension, and other chronic diseases,2,3 optimal management of lactose intolerance requires special attention to these nutrients.
Calcium-fortified soymilk provides an excellent source of both calcium and vitamin D. Most fortified soymilks are made with calcium carbonate—a form of calcium that has been shown to be absorbed by the body just as readily as dairy calcium.4
Similar to dairy milk in flavor profile and texture, soymilk is a convenient and easy-to-adopt alternative that allows patients to eliminate cow’s milk with minimal inconvenience. Leading health authorities agree that fortified soymilk is an appropriate substitution for dairy milk for both children and adults who do not regularly consume dairy products.5
Soymilk is suitable for use as a beverage and in any recipe that calls for dairy milk. Soy yogurt, soy ice cream, and soy-based cheeses are also sensible choices for those avoiding dairy due to lactose intolerance.
References:
1. NIH Consensus Development Statement: Lactose Intolerance & Health. NIH Consensus State Sci Statements, 2010 Feb 22-24, 27(2):1-27.
2. Bone Health and Osteoporosis: A Report of the Surgeon General. DHHS (PHS), 2004.
3. Heaney RP. Calcium Intake and Disease Prevention. Arq Bras Endocrinal Metabol. 2006 Aug; 50(4):685-93.
4. Zhao Y, Martin BR, Weaver CM. Calcium Bioavailability of Calcium Carbonate Fortified Soymilk Is Equivalent to Cow’s Milk in Young Women. J Nutr. 2005;135(10):2379-82.
5. USDA Dietary Guidelines for Americans,6th Edition, Washington, D.C. US Goverrnment Printing Office, January 2005.
LACTOSE INTOLERANCE
Lactose Intolerance
Lactose intolerance is the inability to fully digest lactose, the sugar found naturally in dairy products such as milk, cheese, yogurt, and ice cream. Although often mistakenly regarded as a disease, lactose intolerance is estimated to affect more than 50 million Americans, and is more the norm than the exception in the adult population worldwide.1
The signs and symptoms of lactose intolerance include digestive problems such as abdominal cramps, nausea, diarrhea, and bloating, which typically appear 30 minutes to two hours after consuming lactose. The severity of these symptoms varies greatly among those with lactose intolerance.
Lactose intolerance is more than just an inconvenience. Many individuals may be avoiding dairy products to manage their symptoms, which can make it difficult to consume adequate amounts of several key nutrients commonly found in dairy foods, including calcium and vitamin D. Since inadequate intake of calcium and vitamin D may increase the risk for osteoporosis, hypertension, and other chronic diseases,2,3 optimal management of lactose intolerance requires special attention to these nutrients.
Calcium-fortified soymilk provides an excellent source of both calcium and vitamin D. Most fortified soymilks are made with calcium carbonate—a form of calcium that has been shown to be absorbed by the body just as readily as dairy calcium.4
Similar to dairy milk in flavor profile and texture, soymilk is a convenient and easy-to-adopt alternative that allows patients to eliminate cow’s milk with minimal inconvenience. Leading health authorities agree that fortified soymilk is an appropriate substitution for dairy milk for both children and adults who do not regularly consume dairy products.5
Soymilk is suitable for use as a beverage and in any recipe that calls for dairy milk. Soy yogurt, soy ice cream, and soy-based cheeses are also sensible choices for those avoiding dairy due to lactose intolerance.
References:
1. NIH Consensus Development Statement: Lactose Intolerance & Health. NIH Consensus State Sci Statements, 2010 Feb 22-24, 27(2):1-27.
2. Bone Health and Osteoporosis: A Report of the Surgeon General. DHHS (PHS), 2004.
3. Heaney RP. Calcium Intake and Disease Prevention. Arq Bras Endocrinal Metabol. 2006 Aug; 50(4):685-93.
4. Zhao Y, Martin BR, Weaver CM. Calcium Bioavailability of Calcium Carbonate Fortified Soymilk Is Equivalent to Cow’s Milk in Young Women. J Nutr. 2005;135(10):2379-82.
5. USDA Dietary Guidelines for Americans,6th Edition, Washington, D.C. US Goverrnment Printing Office, January 2005.