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| |  NIH Consensus Panel: Avoiding Dairy Due to Lactose Intolerance Unnecessary, Unhealthy NEW YORK -- February 25, 2010 -- People may avoid milk and other dairy products due to concerns about lactose intolerance, but eliminating these nutrient-rich foods may not only be unnecessary to manage the condition -- it could impact diet and health, concluded a panel of experts assembled by the National Institutes of Health (NIH). The NIH Consensus Development Conference on Lactose Intolerance and Health was convened to examine the latest research on lactose intolerance, strategies to manage the condition and the health outcomes of diets that exclude dairy foods. After a thorough review of the scientific evidence, the Consensus Development Conference panel completed a draft consensus statement that is intended to correct some of the common misperceptions about lactose intolerance, including the belief that dairy foods need to be excluded from the diet. Without lowfat and fat free milk and milk products in the diet, it’s hard to meet nutrient needs, and available research suggests people with lactose intolerance can tolerate at least 12 grams of lactose (the amount in about 1 cup of milk) with no or minor symptoms. Plus, gradually re-introducing dairy into the diet can help manage symptoms and help those diagnosed benefit from dairy’s unique nutrient package, including calcium, vitamin D, protein, potassium, and other nutrients that are critical for bone health and beyond. Experts also suggest drinking lowfat or fat free milk (regular or flavoured) with meals or a snack instead of an empty stomach, trying small, frequent portions or buying lactose-free or lactose-reduced milk -- which contain all the same nutrients as regular milk. Yogurt and hard cheeses (the panel suggests cheddar, provolone, and mozzarella) may also be more easily digested. Conducted by the National Institutes of Health since 1977, the Consensus Development Program is an unbiased, independent, evidence-based assessment of complex medical issues. The purpose is to evaluate the available scientific evidence on a medical topic and develop a statement that will advance the understanding of the issue and help guide the advice given by health professionals and directed to the public. Lactose intolerance is a topic that is frequently misunderstood, according to Robert P. Heaney, MD, Creighton University, Omaha, Nebraska, who presented findings to the panel on the health outcomes of dairy exclusion diets. “With modern diets, eliminating dairy from the diet -- for any reason whatsoever -- will result in poor nutrition with long-term consequences for health,” said Dr. Heaney. Beyond the recommendations of the NIH panel, several major health authorities agree that it is critical for people with lactose intolerance to consume dairy products every day to benefit from the unique nutrient profile of these foods. The Dietary Guidelines for Americans encourage people with lactose intolerance to try lower-lactose dairy options (such as lactose-free milk, yogurt and hard cheeses) to ensure they get the important nutrients found in dairy. The American Academy of Pediatrics recommends children with lactose intolerance still consume dairy foods to help meet calcium, vitamin D, protein, and other nutrient needs that are essential for bone health and overall growth. The group cautions that lactose intolerance usually does not require avoidance of dairy foods. The Special Supplemental Nutrition Program for Women, Infants and Children supports lactose-reduced or lactose-free milk as a first choice before non-dairy options for those with lactose intolerance.
SOURCE: Weber Shandwick Worldwide
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