There are a great number of distinct varieties of sugar. Some are monosaccharides, which are single sugar units and are frequently referred to as “simple” sugars because of their relatively straightforward structure. The remaining types of sugar are called disaccharides, and they are constructed from connected pairs of monosaccharides.
Fructose, galactose, and glucose are the three most common types of monosaccharides that humans take in.
Lactose, maltose, and sucrose are the three disaccharides that result from their combination in different pairs to create. These disaccharides are the most vital to human nutrition.
In each of these disaccharides, glucose serves as the connecting component: sucrose is made up of glucose and fructose, maltose is made up of two glucose units that are connected together, and lactose is made up of glucose and galactose.
Lactose Provenience
Because it is naturally exclusive to the milk of mammals, such as cows, goats, and humans, lactose is also referred to as “milk sugar.” This is because it is the only natural source of lactose. Cheese and yogurt are made from milk derived from cows and goats respectively; however, not all items derived from milk have the same quantity of lactose.
For instance, hard cheeses like cheddar, parmesan, and Swiss contain relatively little or no lactose, but dairy products like milk, ice cream, and yogurt contain significantly more lactose than hard cheeses.
Due to the removal of whey during the manufacturing process of hard cheeses (which is a liquid solution of fat, lactose, and protein), as well as the ongoing breakdown of lactose by bacteria during the aging process, hard cheeses contain less lactose than soft cheeses do.
The sugar that we consume is often described as either natural sugar or added sugar. Like many other types of sugars, lactose can be considered both a natural sugar and an added sugar, depending on its source.
Lactose is inherent to the milk of mammals and can also be isolated from this original source and crystallized for use as an ingredient in foods such as baked goods, caramels, frozen desserts, fudge, meat products, sauces and soups.
The lactose found in plain milk and plain milk products is considered a natural sugar, whereas the lactose that is added to packaged foods and beverages as an ingredient during manufacturing is considered an added sugar.
Lactose Digestion
The enzyme known as lactase is responsible for the digestion of lactose, which takes place in the small intestine. Lactase is an enzyme that is responsible for breaking down lactose into the monosaccharides galactose and glucose.
This process makes these monosaccharides available for absorption. Glucose ultimately gets taken up by our cells with the help of insulin. Galactose is taken to the liver, where it is converted into glucose and used in the manufacture of glucose for use in the generation of energy.
Lactose, which is found in breast milk, is an essential source of nutrition for infants, which is why we are born with the ability to manufacture the enzyme that breaks down lactose. Lactase deficiency, also known as congenital alactasia, is extremely uncommon in neonates and occurs only in extremely unusual cases. The amount of lactase produced is at its peak during the infant stage of development.
Lactase production, on the other hand, immediately and noticeably decreases after weaning and normally continues to decline as we get older. Because of this decline in lactase production, some people find that they are unable to digest lactose as they get older. In point of fact, studies have found that around two-thirds of the world’s population does not produce enough lactase to adequately digest lactose. This condition is known as lactose intolerance.
Lactose Intolerance
People who have trouble digesting lactose do not always all have the same symptoms, nor are all of these people regarded to have lactose intolerance. Lactose intolerance is a disorder that leads in the manifestation of physical symptoms such as abdominal bloating and cramps, diarrhea, and gas. It is caused by the body’s inability to produce enough lactase, which is an enzyme that breaks down lactose.
The process of producing lactase is a biological one, and its outcome is dictated by our DNA. People of Northern European heritage have the lowest prevalence of lactose intolerance compared to people of East Asian descent, who have the greatest frequency of lactose intolerance.
Being allergic to milk and having a lactose intolerance are two very different conditions. The immune system’s response to the proteins in milk (such as whey and casein), which can cause allergic reactions, is known as a milk allergy. Insufficient production of the enzyme lactase is the root cause of lactose intolerance, which causes the digestive system to react in a physical way.
If you or your child are having symptoms that are consistent with either a food allergy or a food intolerance, you should consult with a qualified dietitian or your primary healthcare practitioner. It is crucial to understand the distinction between a food allergy and a food intolerance.
