Food Sensitivities and Reactions: Understanding Their Impact on Dietary Choices
In a world where food allergies are relatively uncommon, affecting only 1-2% of the global population, food intolerances such as lactose intolerance are more prevalent, albeit not life-threatening. It is crucial to diagnose food intolerances to prevent long-term health problems.
Lactose intolerance, a condition characterised by the inability to properly digest lactose, is linked to the *LCT* gene, which encodes the lactase enzyme responsible for breaking down lactose in the small intestine.
There are three main types of lactose intolerance: congenital, adult-onset (primary), and secondary. Congenital lactose intolerance is caused by rare mutations in the *LCT* gene, leading to a severe and lifelong deficiency in lactase from birth. Adult-onset lactose intolerance, on the other hand, is more common and results from a genetically programmed decline in lactase production after weaning. Secondary lactose intolerance occurs due to intestinal injury from infections, diseases, or treatments affecting the lining of the small intestine, temporarily reducing lactase production.
The prevalence of lactose intolerance varies widely among populations due to genetic differences in the *LCT* gene and evolutionary adaptations. For instance, Northern and Central Europeans have a high frequency of lactase persistence genes, resulting in a lower prevalence of lactose intolerance, while Native Americans, Blacks, Latinos, Asians, Mediterraneans, and Jews have a lower frequency, leading to a higher prevalence of lactose intolerance.
Diagnosing lactose intolerance can be done through various methods, including the lactose tolerance test, hydrogen breath test, and genetic testing. If diagnosed with lactose intolerance, the best course of treatment is to remove or reduce lactose from the diet.
It is important to note that food intolerance and food allergies have different causes but share similar symptoms. Food intolerance is an inability to properly digest certain types of foods, while food allergies are an immune system reaction to eating a particular food. Common food allergens include milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Symptoms of food allergy can range from mild to serious, with anaphylaxis being life-threatening.
Lactose intolerance is the most common food intolerance, affecting about 65% of the world's population. Other common food intolerances include yeast, gluten, and sugar. However, distinguishing between food intolerance and food allergy can be challenging due to similar symptoms.
In the realm of biotechnology, novel ways to treat lactose intolerance are being explored. These advancements offer hope for those who struggle with lactose intolerance, enabling them to enjoy dairy products without discomfort.
In conclusion, understanding the genetic basis of lactose intolerance helps us appreciate its prevalence in different populations and the importance of diagnosing and managing this condition. By being aware of lactose intolerance and other food intolerances, we can make informed dietary choices and promote better health for all.
Science has led to the exploration of novel ways to treat lactose intolerance, a common food intolerance affecting approximately 65% of the global population, in the realm of biotechnology. On the other hand, health-and-wellness practices can help manage lactose intolerance through dietary modifications, such as limiting or eliminating lactose-containing foods and beverages, thereby promoting nutrition and fitness-and-exercise routines that cater to individuals with such intolerances.
