Lactose and gluten: what are they?<\/h2>\n
On one side, lactose<\/a> refers to sugar<\/strong> naturally present in milk and dairy products. It is made up of two molecules, glucose and galactose, which must be separated to be properly absorbed by the small intestine. This separation is achieved by the enzyme lactase<\/strong><\/a>. In people with lactose intolerance, the lack of lactase prevents the digestion of lactose and causes digestive problems of varying degrees of discomfort.<\/p>\n On the other, gluten is a protein<\/strong> naturally contained in certain cereals, such as wheat, rye, oats and barley. A distinction is made between non-celiac sensitivity to gluten and celiac disease, which is an autoimmune disease. In people with gluten intolerance, consumption of this protein is likely to trigger a variety of physical disorders.<\/p>\n Lactose intolerance<\/strong> is due to an enzyme deficiency that occurs naturally with age in most adults. This physiological process can take several forms:<\/p>\n In the event of lactose intolerance, the people concerned may experience some or all of the following digestive problems: bloating, abdominal pain, constipation, diarrhoea, nausea, etc.<\/p>\n Gluten intolerance<\/strong>Celiac disease is caused by the ingestion of gluten and takes the form of inflammation of the small intestine. Non-celiac sensitivity to gluten, on the other hand, causes no visible intestinal damage. It does, however, cause similar discomforts, such as bloating, constipation, headaches and joint pain.<\/p>\n Bloating, abdominal pain and a general feeling of tiredness<\/strong> generally occur in the context of lactose or gluten intolerance. However, these two food intolerances can be differentiated by the timing of their manifestations.\u00a0<\/strong><\/p>\n While digestive problems often appear between 30 minutes and 2 hours<\/strong> after lactose ingestion<\/strong> in the case of alactasia, they may manifest themselves as up to 72 hours after eating gluten<\/strong> in cases of intolerance to this protein.<\/p>\n While lactose intolerance is very common in the adult population (6 to 10% of the French population<\/a>), gluten intolerance is fairly rare<\/strong> in the form of coeliac disease. It represents 1% of the world's population.<\/strong>However, many cases remain undiagnosed, and this autoimmune disease is on the increase.<\/p>\n Managing alactasia<\/strong> is to eat lactose-free or lactose-reduced products, which are now available in most supermarkets. Lactase supplementation<\/strong> helps to facilitate lactose digestion, while the consumption of sources calcium alternatives<\/a> (green vegetables, almonds, calcium-rich mineral water, etc.) provides a concrete response to the nutritional needs of lactose-intolerant people.<\/p>\n Managing gluten intolerance involves adopting a gluten-free diet<\/strong>We pay particular attention to cross-contamination in the kitchen and when buying certified gluten-free products. Regular medical supervision is necessary for the treatment of coeliac disease.<\/p>\n <\/p>\nWhat are the biological mechanisms behind lactose and gluten intolerance?<\/h2>\n
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What are the similarities and differences between lactose- and gluten-related disorders?<\/h2>\n
How is lactose or gluten intolerance treated?<\/h2>\n
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