Lactose intolerance: The most significant nutritional recommendations of lactose free diet

Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University in Mosonmagyaróvár, Department of Water Management and Natural Ecosystems, Vár Square 2, H-9200 Mosonmagyaróvár, Hungary

^* Corresponding author: molnar.judit@sze.hu

Abstract

Background: Milk and dairy products play a key role in healthy diet. In case of lactose intolerance, the digestion of these products becomes difficult. It is associated with stomach and intestinal complaints. Purpose: The purpose of the manuscript is to summarize the literature on lactose, lactose intolerance, lactose-free diet and lactose-free products development opportunities. We hope that we can contribute to a more accurate understanding of the lactose-free diet and reveal connections between consumer expectations and consumption. Methods: Electronic searches were conducted in Google Scholar, Medline, PubMed and Science Direct databases. We used 34 specialist literature and 3 URL to write our conference publication. Results: We summarized the most important characteristics of lactose, the symptoms and treatment options of lactose intolerance, the importance of lactose-free diet and calcium supplementation in the therapy of lactose intolerance and the latest and most informative publications on the development of lactose-free functional foods. Conclusion: Today, the consumption of lactose-free products is an outstanding way to treat the growing number of people with lactose intolerance. The food industry also pays special attention to the application of new technologies and product development. We hope to contribute to a wider understanding of lactose, lactose intolerance, the lactose-free diet and lactose-free product development opportunities with our conference manuscript.