Alternative Dairy Products in Lactose Intolerance Management: The Efficacy of Plant-Based Beverages, Lactose-Free Milk and Probiotic Yogurts
DOI:
https://doi.org/10.24925/turjaf.v14i7.5068-5077.8580Keywords:
Lactose Intolerance, Alternative Dairy Products, Lactose-Free Milk, Probiotic Yogurt, Plant-based beveragesAbstract
Lactose intolerance is a common digestive disorder characterized by gastrointestinal symptoms following the consumption of lactose-containing foods due to insufficient or absent lactase enzyme activity. Although the primary approach in the management of lactose intolerance is the elimination of lactose from the diet, this strategy may lead to various nutritional deficiencies. This narrative review was conducted through a literature search of electronic databases including PubMed, Scopus, and Google Scholar to evaluate current evidence on this topic. To achieve adequate symptom control, alternative dairy products may be incorporated into the diet. Evidence from the literature indicates that probiotic bacteria found in yogurt particularly Lactobacillus acidophilus exhibit lactase-like activity and contribute to the digestion of lactose, while lactose-free dairy products minimize symptom occurrence as a result of exogenous enzyme treatment that hydrolyzes lactose during production. This review summarizes current evidence regarding the efficacy of alternative dairy products, probiotic yogurts, plant-based beverages and lactose-free milk in the management of lactose intolerance, and highlights their clinical potential as evidence-based strategies within personalized nutrition approaches for lactose-intolerant individuals.
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