Structural Biochemistry/Lactose Intolerance

Lactose Intolerance, commonly known as milk intolerance or dairy product intolerance, is an inability to digest lactose in small intestines. Lactose, a type of disaccharides sugar consisting of galactose bound to glucose, is commonly found in milk and other dairy products. The absorption necessitates the hydrolysis of lactose to it's components by the enzyme lactase. This is the enzyme not present or the absorption does not occur correctly in those with lactose intolerance. [1]

Lactose structure

Cause Lactose intolerance is very common among people. The cause is the deficiency of lactase and it is because of both genetic and environmental induced factors


  • Diarrhea
  • Flatulence
  • Abdominal bloating
  • Abdominal cramps
  • Nausea


Dairy products If one has diagnose with lactose intolerance, it is better to not eat dairy food. Here is a list of common dairy food that should be avoided:

  • Milk
  • Butter
  • Cheese
  • Casein
  • Yogurt
  • Gelato
  • Ice Cream

Management The main strategy employed by those with lactose intolerance is to restrict their diet by not consuming products containing dairy. This can be harmful for it can lead to a diet without the recommended daily dose of calcium, though this can be easily supplemented. Symptoms can be slightly reduced when dairy is taken in with other nutrients. [1]


  1. a b Timothy J. Wilt, et al. "Systematic Review: Effective Management Strategies For Lactose Intolerance." Annals Of Internal Medicine 152.12 (2010): 797-803.