Lactose is the natural carbohydrate in milk.
Some people have low levels or none of the enzyme ‘lactase’, which is required to break down lactose. It can result in symptoms of discomfort. This does not mean you have to cut dairy foods out of your diet completely! Most people with reduced lactase can consume at least some lactose-containing foods without experiencing symptoms. Some studies suggest people can tolerate up to two glasses of milk a day without symptoms if consumed across the day with other foods.
- Most cheeses contain virtually no lactose and the good bacteria in yogurt help to digest lactose.
- Consuming dairy foods with a meal not on an empty stomach, slows the passage of food through the gut.
- Regular fat dairy products are usually better tolerated than low fat products.
Don’t forget that dairy foods are an important source of calcium and you can supplement your calcium intake with calcium-enriched soymilk, which is naturally lactose free.
The nutrition information on foods labels is designed to give information to our consumers. The layout of the panel must conform to food regulations which advise on what needs to be on the label.
An example of a food label is:
|A||Includes useful information about the product for the consumer.|
|B||Statement of ingredients. This is mandatory information to tell the consumers about what ingredients go into the product. The ingredient in the largest amount appears first and the smallest amount last.|
|C||The Nutritional Information Panel provides information about the various nutrients in the product. A minimum of 7 nutrients must be listed: energy, protein, total fat, saturated fat, total carbohydrate, sugars and sodium.|
|D||Identifies the manufacturing company. This is also mandatory information.|
|E||National Foods Ltd provides a toll free line for consumer enquiries, 1800 677 852|