The Role of Lactose-Free Diet in the Treatment of Lactose Intolerance Using Gastronomy

Abstract

Lactose is a water-soluble disaccharide (sugar component) of milk or dairy products and that is broken down by the enzyme β-galactosidase (lactase). In the case of lactose intolerance, there is a complete or partial deficiency of the lactase enzyme in the human body. Lactose intolerance is the most common food intolerance worldwide. A special lactose-free diet plays a prominent role in its treatment. Firstly, the manuscript makes suggestions for a lactose-free diet. Furthermore, we prepare dishes that can be well integrated into the diet with the practical application of gastronomic science (pancakes with a plant-based drink, jam; home-made pizza with lactose-free cheese; lactose-free sandwich variations; bolognese spaghetti with lactose-free cheese; pudding with lactose-free milk and fruit; chicken with vegetable garnish and lactose-free mozzarella). We also explore a significant and gap-filling study with the practical application of the manuscript for the global scientific community. We hope to contribute to the health of researchers, scientists, and thinkers globally.

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

“…The entire or partial deficit in the lactase enzyme is known as lactose intolerance. The care and treatment of lactose intolerance rely extensively on controlled diets (Pal & Molnár, 2021), and lactose-free products could be utilised as alternatives.…”