Lactose intolerance - definition

The importance of milk can not be doubted. In addition to providing energy, it is the only source of dietary galactose, needed for macromolecule synthesis (oligosaccharides, glycoproteins, and glycolipids). Moreover, it promotes the absorption and retention of calcium, magnesium, and zinc. However, 35% of the adult population has lactase persistence globally. “Intolerance” is characterized by symptoms caused by a poor digestion and malabsorption of lactose. Complaints usually develop between 30 minutes and 2 hours after intake, and include diarrhea caused by increased osmotic pressure in intestinal lumen, which attracts water. Fermentation causes gases, which in turn cause abdominal distention and pain, cramps, fullness, and nausea.

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