European Lactose-Free Market Report 2017/2018 Report

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THE EUROPEAN LACTOSE-FREE MARKET 2017/2018 § Lactose intolerance here usually occurs in late childhood, when an infant becomes less dependent on milk products. This intolerance may not emerge until early adulthood. § This form of lactose intolerance tends to be permanent. 1.1.2 SECONDARY LACTASE DEFICIENCY § Lactose intolerance can also be caused by damage to the gut, which decreases the production of lactase. § This can be caused by surgery, a medical condition or certain medications. Lactase production often decreases with age, so lactose intolerance sometimes occurs later in life. § This form of lactose intolerance can be temporary until the gut heals, but can be long-term if cause by an ongoing condition. 1.1.3 CONGENITAL LACTASE DEFICIENCY § This is an uncommon genetic condition which means newborn infants cannot digest lactose. Lactose-free infant formulas are available in these circumstances. 1.2 MILK ALLERGIES AND LACTOSE INTOLERANCE Lactose intolerance is sometimes confused with a cows’ milk allergy. A milk allergy occurs when the immune system reacts negatively to proteins found in cows’ milk, creating antibodies. This can be a serious condition, with symptoms ranging from digestive issues much like lactose intolerance, to anaphylactic shock. People suffering from a cow’s milk allergy are advised to avoid all foods containing dairy. However, those suffering from lactose-intolerance can still consume dairy as long as it is lactose-free, or contains very low levels of lactose. All rights reserved, ©Teepee Ltd, t/a HRA Food & Drink: 2017 5
1.3 MANAGING LACTOSE INTOLERANCE THE EUROPEAN LACTOSE-FREE MARKET 2017/2018 The recommended way to manage lactose intolerance is to avoid lactose containing foods. Lactose is the main carbohydrate in milk derived from mammals including cows, sheep & goats (see below). Human breast-milk also contains lactose. Foods containing lactose: Ø Milk Ø Yoghurt Ø Cheeses Ø Butter Ø Cream Ø Ice cream Other products may contain whey or curds derived from dairy, including biscuits, bread, sauces and meats. To view, please download FULL Report 1.3.1 LACTOSE CONTENT OF DIFFERENT DAIRY PRODUCTS Grams lactose per 100g 5 4 3 2 1 0 4.5 2.5 2.3 0.7 Whole milk Yoghurt Soft cheese Hard cheese Dairy product Figure 1.1: Lactose content in different dairy products 3 § Different dairy products contain varying levels of lactose. Whole milk contains the highest concentrations of lactose, whilst hard cheeses contain the least. § Cheeses such as parmesan, contain virtually no lactose, so can be eaten by some people with from lactose intolerance. This is because the enzymes used in the production of such cheeses convert lactose into lactic acid prior to human consumption. All rights reserved, ©Teepee Ltd, t/a HRA Food & Drink: 2017 6
Page 1 and 2: Lactose Free European Market Report
Page 3 and 4: CONTENTS THE EUROPEAN LACTOSE-FREE
Page 5: 1. LACTOSE INTOLERANCE AND HEALTH T
Page 9 and 10: THE EUROPEAN LACTOSE-FREE MARKET 20
Page 25 and 26: 5.2.3 PLANT-BASED MILKS AND HEALTH
Page 31 and 32: 5.3.1 A2 PROTEINS AND HUMAN HEALTH
Page 35 and 36: 8. CONCLUSIONS THE EUROPEAN LACTOSE
Page 37 and 38: REFERENCES THE EUROPEAN LACTOSE-FRE

European Lactose-Free Market Report 2017/2018 Report

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