Lactose intolerance occurs when the body does not produce enough lactose, the enzyme necessary for the breakdown of lactose. Its most common form is genetically determined, with enzyme production decreasing with age. This is especially common among the population of Asia, Africa, and South America.
The second type is secondary intolerance, which occurs as a result of inflammation of the intestine, various infections, or surgical interventions. In some cases, it can be observed temporarily, for example, during flu or intestinal diseases.
Signs of lactose intolerance usually appear within 30 minutes after consuming milk or dairy products. These include: abdominal pain and spasms, swelling and gas formation, diarrhea, or in some cases, constipation. Nausea, headache, fatigue, drowsiness, and muscle and joint pain can also be observed.
Although lactose intolerance may seem normal, it can seriously affect oral and intestinal health. Therefore, it is important to consider the characteristics of the individual's body when consuming dairy products.
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