Lactose intolerance: Dietary recommendations for dairy consumption

Approximately 15 to 20 percent of people in Germany are affected by lactose intolerance, according to the German Nutrition Society (DGE). This condition occurs when the body lacks sufficient lactase, the enzyme required to break down milk sugar (lactose) in the small intestine. When undigested lactose reaches the large intestine, bacteria decompose it, leading to symptoms such as bloating and abdominal pain.

Experts suggest that a complete avoidance of dairy products is often unnecessary. Many individuals can tolerate up to 12 grams of lactose at once, which is roughly the amount found in a 250-milliliter glass of milk.

To manage symptoms, it is often recommended to choose fermented or aged dairy products, as they typically contain lower levels of lactose. For example, cheeses such as Gouda and Parmesan are generally well-tolerated. Individuals are encouraged to consult doctors or nutrition specialists to determine their specific tolerance levels.