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Lactose intolerance occurs when the small intestine produces insufficient lactase, the enzyme needed to break down lactose—the natural sugar in milk and dairy foods.

Common symptoms include tummy pain, bloating, flatulence, a rumbling abdomen, diarrhea or constipation, and nausea. These typically begin 30 minutes to 2 hours after consuming dairy. Some people also experience headaches, tiredness, or joint pain. Children may show foamy diarrhea, diaper rash, or slowed growth.

Around 68% of the global population has lactose malabsorption, though only those with symptoms are considered intolerant. The condition can start at any age and is often genetically determined.

Management focuses on diet adjustment. Many people can tolerate small dairy portions or choose naturally lower-lactose options like yogurt, aged cheeses (Swiss, cheddar, Parmesan), cream cheese, and kefir. Lactose-free or lactose-reduced milk is also available. Over-the-counter lactase tablets or drops taken before dairy consumption can help digest lactose. Those avoiding dairy long-term should ensure adequate calcium and vitamin D through fortified non-dairy milks, leafy greens, broccoli, shrimp, or supplements.