When we are or have in the family someone who suffers food allergy or intolerance it's complicated because they need keep away from your diet the substance that your body does not tolerate. In the case of lactose special care must be taken as products of all kinds such as breads, sausages, snacks such as simple fries and medicines may contain this disaccharide.
Those who suffer from it, we know that it is not the same to be intolerant of a food than allergic. The allergies they are mediated by antigens, they are usually protein allergies, and their presentation is abrupt. The reaction can be serious, may appear swelling and difficulty breathing and even lead to suffocation. Instead, in the intolerances the response is slower and the more vague symptoms, abdominal pain, slow digestions, diarrhea. The problem is that these cases are not seen in allergy tests, nutrition experts say.
What brings allergy or intolerant people upside down is that the lactose, for its biochemical properties, It is used as an emulsifier, stabilizer and preservative in many foods. He problem is allergic to milk proteins since lactose is difficult to isolate from milk protein, so many of these people when they drink something that does not have milk but lactose can develop an allergic reaction, since that product contains traces of the protein.
The main difficulty shows up when we do the shop in the supermarket or we they prescribe a medication. It is assumed that since the change of legislation that obliges manufacturers to include in their labels any allergen ingredient This is true, but this is not the case. On many occasions, the manufacturer himself cannot clarify whether or not he carries lactose or milk with the product for which we ask for what is left to call you again because they have to consult it in the laboratory with what They usually call you, if they do, a day later, it may be too late. It should never be taken in case of doubt.
This also happens if he goes out to eat out, the waiters do not know whether or not they carry certain allergies when asked, and they do not have to know it either, although the chef also does not know it and it is complicated to know what it takes or not lactose that is usually used for almost everything.
Together with manufacturer awareness, There are Associations like ADILAC that has created a logo that offers companies to warn that their product is lactose free.
From here, we ask manufacturers of food products and of course medicines that specify with great care and detail if there are allergens in their products, since they must be aware that the intake of any of them can cause anaphylaxis in the most serious cases and take the affected person to a hospital.
