The Interrelationships between Lactose Intolerance and the Modern Dairy Industry: Global Perspectives in Evolutional and Historical Backgrounds

Abstract

Humans learned to exploit ruminants as a source of milk about 10,000 years ago. Since then, the use of domesticated ruminants as a source of milk and dairy products has expanded until today when the dairy industry has become one of the largest sectors in the modern food industry, including the spread at the present time to countries such as China and Japan. This review analyzes the reasons for this expansion and flourishing. As reviewed in detail, milk has numerous nutritional advantages, most important being almost an irreplaceable source of dietary calcium, hence justifying the effort required to increase its consumption. On the other hand, widespread lactose intolerance among the adult population is a considerable drawback to dairy-based foods consumption. Over the centuries, three factors allowed humans to overcome limitations imposed by lactose intolerance: (i) mutations, which occurred in particular populations, most notably in the north European Celtic societies and African nomads, in which carriers of the lactose intolerance gene converted from being lactose intolerant to lactose tolerant; (ii) the ability to develop low-lactose products such as cheese and yogurt; and (iii) colon microbiome adaptation, which allow lactose intolerant individuals to overcome its intolerance. However, in a few examples in the last decade, modern dairy products, such as the popular and widespread bio-cultured yogurts, were suspected to be unsuitable for lactose intolerant peoples. In addition, the use of lactose and milk-derived products containing lactose in non-dairy products has become widespread. For these reasons, it is concluded that it might be important and helpful to label food that may contain lactose because such information will allow lactose intolerant groups to control lactose intake within the physiological limitations of ~12 g per a single meal.

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

“…The market for nondairy‐fermented food has developed for health‐related and economic reasons (Panghal et al., 2018). Due to health problems such as lactose intolerance, high cholesterol levels, or milk protein allergy, consumers are increasingly interested in alternatives to dairy products (Kumar, Venkata, & Vijayendra, 2015; Prado, Parada, Pandey, & Soccol, 2008; Silanikove, Leitner, & Merin, 2015). Moreover, new nutritional trends, consumers’ concern for healthy lifestyle, growing numbers of vegetarians, and vegans in developed and developing countries, as well as the low cost of obtaining plant materials also contribute to greater demand for nondairy‐fermented products (Kandylis, Pissaridi, Bekatorou, Kanellaki, & Koutinas, 2016; Kumar et al., 2015; Panghal et al., 2018).…”

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

“…LAB are vital microbes involved in various fermentation processes of traditional foods and most commonly associated with milk products; however, LAB are initially isolated from plants (Song et al, 2017). Notably, 70% of the people worldwide suffer from lactose intolerance (Silanikove et al, 2015), and thus, developing non-dairy probiotic products is necessary. Fermentation is associated with preserving foods and can increase health benefits, such as B vitamins and bioactive peptides, by complicated biochemical processes (Giacometti & Buretic-Tomljanovic, 2017).…”

Perceptions towards a healthy diet among a sample of university people in Portugal

“…252 However, the association was weak (V = 0.143). According to the evidences, approximately 75% of 253 the world's human population is lactose intolerant (Silanikove et al, 2015). 254…”