Laktózová tolerance versus laktózová intolerance - I. část
| Title in English | Lactose intolerance versus lactose tolerance |
|---|---|
| Authors | |
| Year of publication | 2011 |
| Type | Article in Periodical |
| Magazine / Source | Sestra v diabetologii |
| MU Faculty or unit | |
| Citation | |
| Field | Endocrinology, diabetology, metabolism, nutrition |
| Keywords | lactose intolerance; milk |
| Description | Milk and dairy products are among the most discussed components of food. In addition to foods containing gluten and egg proteins are also often excluded from the diet. The reasons may be different - except for legitimate allergy to milk protein, also lay in the preamble of the "milk into your diet is not an adult, for any mammal milk consumed in adulthood" or concern "zahleňuje milk and thus cause many diseases." Cause problems with the consumption of milk and milk products, and therefore frequent these food intolerance is more rooted in different tolerance (tolerance) or intolerance (intolerance s) of milk sugar (lactose), which is related to individual genetic makeup. People from around the world at a glance different skin color, eyes, hair, nose shape, natural or physical constitution - as well as the traditional diet composition. For some, it is advantageous to have darker skin because it protects against strong sunlight - for the other dark skin was due to a lower intensity of solar radiation in its geographical location disadvantage (for example, would have failed in the skin to create the necessary amount of vitamin D). Similarly, even in eating habits. The first part deals with general characteristics of lactose intolerance causes of its origin and context of explaining the different incidence in different populations. The second part (in preparation for the next issue of the magazine) is dedicated to the diagnosis and nutritional advice for lactose intolerance. |