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Lactose intolerance is a frequent digestive problem where the body does not make enough of an enzyme called "lactase" to digest lactose, a sugar found in milk and dairy products. When lactose is not broken down, it ferments in the colon, releasing gases and causing symptoms such as bloating, stomach cramps, diarrhoea, and nausea.

It might be primary, occurring naturally with ageing as the ability to produce lactase decreases. Or it can be secondary, where damage to the intestines from infections, coeliac disease, or inflammatory bowel disorders creates the condition. Genetics also plays a role, with some groups being more likely to be lactose intolerant, particularly in Asia, Africa, and South America.

Management comprises dietary modifications, including the restriction or avoidance of dairy products, the use of lactose-free substitutes, or the administration of lactase enzyme preparations. Most people tolerate small amounts of dairy, especially fermented dairy products like yoghurt and aged cheese that are lower in lactose.

Lactose intolerance is not fatal, but it can disrupt your life if not managed. With awareness and good preparation, most people will be able to eat a balanced diet without problems ensuring they get enough calcium and vitamin D from non-dairy sources.