Lactose intolerance, also known as lactose sensitivity, is a condition in which the body is unable to digest lactose in the diet in the absence of the enzyme that breaks down lactose.
Lactose is a complex sugar that requires the enzyme lactase produced in the small intestine to break down the lactose molecule into simple sugars that the body can utilize.
Lactose intolerance is not really a disease, but an evolutionary state, as adult mammals no longer need to digest lactose. As a result, in humans, the production of the enzyme that breaks down lactose decreases significantly with age after the breastfeeding period, it is a result of a gene variant that it persists in some people.
A larger part of the Hungarian population can digest lactose, among the Hungarian population approx. 60-65% are lactose tolerant and 35-40% are lactose sensitive.
It is important to highlight that lactose sensitivity is not the same as food intolerance caused by lactalbumin. A separate laboratory package is available to investigate complaints after consuming milk, including lactalbumin allergy and food intolerance. However, complaints require a gastroenterological examination in all cases, you should avoid self-diagnosis because the symptoms can be caused by several diseases.