Peter Minárik, Jozef Golian, Peter Chlebo
Summary:Milk and dairy products are a rich source of nutrients and energy and as part of a rich and varied eating
contribute to healthy diet. The only source of lactose for people is, in addition to breast milk, only milk of domesticated
mammals, further milk products and all other foods to which milk or its components have been added. The
ability to digest lactose in the small intestine primarily affects the amount and activity of intestinal β-galactosidase
(lactase). The prevalence of primary lactase deficiency is estimated to be about 70% throughout the world population,
but in Europe, it is on average only about 30% of the population. In the northern European countries, the prevalence
of lactase deficiency is the lowest – only 5%. The actual occurrence of primary lactose intolerance in Slovakia
is not exactly known, but it is estimated that its prevalence in the Slovak population will be similar to that described
in the surrounding countries of Central Europe (15-20%). Secondary lactose intolerance is a manifestation of other
diseases of the gastrointestinal tract, and it has often only a temporary nature. Congenital lactose intolerance is an
autosomal recessive heritable disease and is extremely rare. The diagnosis of lactose intolerance can be made by
several, mostly non-invasive methods. Most people with lactose intolerance do not have to exclude milk and dairy
products from the diet completely. Lactose intolerance should not be a barrier to healthy and full-fledged nutrition.
In dietary solutions, concerning a similar amount of well-utilized calcium as common milk and dairy products, free
milk and lactose-free dairy products play the dominant role. Patients with lactose intolerance should be educated
by healthcare professionals on appropriate dietary practices to ensure adequate nutritional intake.