Lactose intolerance

Citation

Wells, D. (2002), "Lactose intolerance", Nutrition & Food Science, Vol. 32 No. 3. https://doi.org/10.1108/nfs.2002.01732cab.001

Lactose intolerance

Lactose intolerance

The number of people who cannot digest lactose looks set to rise as numbers in ethnic minority groups increase. Lactose intolerance individuals suffer from bloating and flatulence when they drink milk or eat dishes made with milk. Some have diarrhoea and they feel generally unwell and uncomfortable. Some people suffer from migraines or eczema. Around 10 to 15g of lactose a day is usually cited for most people and this equates to an intake of 200 to 300ml of cows' milk according to Oatly, who manufactures an organic milk made from oats.

Lactose intolerance looks set to increase as numbers in ethnic minority groups grow. Oatly claims that lactose intolerance affects around 1 per cent of the adult population and 2 per cent of children between birth and four years of age. Vegans may also be interested in the product. Oatly is made in Sweden but is now available in selected Waitrose, Tesco, Morrisons and independent health food shops. It costs £1.39 for a one litre carton and can be kept in the fridge for five days after opening.

Research has shown that this substitute for cows' milk gives a near perfect balance between saturated and unsaturated fatty acids, proteins and carbohydrates. Milk substitutes made from rice are often too low in fat and protein. Oatly also contains beta-glucans which also help to reduce cholesterol and has more fermentable fibre than cows' milk, correcting the low fibre intake many people living in industrialised countries have.

Gluten intolerance is a problem for coeliacs but the protein in oats does not contain gluten. Anyone diagnosed as a coeliac should consult their doctor or dietitian to see whether Oatly is suitable for them. For further information on Oatly call its consumer information line on 0845 6012297 or visit the company' s Web site at www.oatly.com.

Soya milk alternatives have also been investigated by researchers. One study, commissioned by Arthur D. Little, found that soya milks often lack the flavour, texture, mouthfeel and aftertaste of cows' milk and that repeat sales were disappointing. Soya milk is also darker than cows' milk, making the product less desirable to consumers who expect "milk" to be white. Soya milk was also found to have a chalky mouthfeel, more of an after-taste and more viscous than dairy milk.

Soya milk is made from soya beans with added sugar and micronutrients to improve the taste, storage and nutritional qualities of the product. Milks fortified with calcium contain between 80 and 500mg of calcium, however, the bioavailability of the added calcium has yet to be established. Work by Heaney reported in the American Journal of Clinical Nutrition Vol. 71, pp. 1166-9 found that the absorption of calcium from the fortified soya milk was 23 per cent less when compared with the calcium absorbed from cows' milk.