Questions: Lactose intolerance and sensitivity appear to be a growing phenomenon in this country. Even though many people limit or avoid dairy products in their diets, they seem to still suffer from symptoms. What would account for this fact? What characteristics may predispose individuals to become lactose intolerant and/or sensitive? What dietary options would be feasible for lactose intolerant/sensitive individuals to meet critical nutrient needs such as calcium, riboflavin, and vitamin D? Respond to at least two of your classmates Word Count: 250 minimum

Lactose intolerance and sensitivity are indeed becoming more recognized, possibly due to increased awareness and diagnosis. Lactose intolerance occurs when the body lacks sufficient lactase, the enzyme needed to digest lactose, a sugar found in milk and dairy products. This can lead to symptoms such as bloating, diarrhea, and abdominal pain. Sensitivity, on the other hand, may involve a milder reaction or different digestive issues not directly related to lactase deficiency.

Several factors can predispose individuals to lactose intolerance. Genetics play a significant role; many people of East Asian, West African, Arab, Jewish, Greek, and Italian descent are more likely to be lactose intolerant. Age is another factor, as lactase production typically decreases after childhood. Additionally, certain gastrointestinal diseases or injuries to the small intestine can reduce lactase production.

For those who are lactose intolerant or sensitive, there are several dietary options to ensure they meet their nutritional needs. Calcium, riboflavin, and vitamin D are critical nutrients often obtained from dairy. Non-dairy sources of calcium include leafy green vegetables like kale and broccoli, almonds, and fortified foods such as plant-based milks (soy, almond, oat) and orange juice. Riboflavin can be found in eggs, lean meats, nuts, and green vegetables. Vitamin D can be obtained from exposure to sunlight, fortified foods, and supplements if necessary.

In summary, lactose intolerance and sensitivity are influenced by genetic, age-related, and health factors. Individuals can manage their condition by choosing non-dairy sources of essential nutrients, ensuring they maintain a balanced and nutritious diet.