son is determined to be lactose intolerant, the level of LI can be determined through careful evaluation of lactose intake in various foods. By finding the threshold of lactose susceptibility, lactose intolerant people can tailor their diets to match that threshold. These people can then consume milk products up to their threshold with little or no lactose related problems. Although dairy products are the predominant source of lactose in our diet, there are many other non-dairy sources. Lactose is a sugar and is sometimes used as a sweetener in foods. Milk products containing lactose are also used as food enhancing agents. Foods such as canned fruit, lunch meats and cereals may contain lactose (Englert and Guillory 906). Regardless of the source of lactose in a person's diet, the effects are the same on a lactose intolerant individual. While most dairy products containing significant percentages of lactose cause LI, some high lactose dairy foods seem not to. Products such as sweet acidophilus milk and buttermilk may help digest lactose, but yogurt seems to be unique in greatly aiding lactose digestion.1 Even though some yogurts have a significant effect on lactose digestion, others have little or none. Factors such as the brand of yogurt or its preparation can affect the digestion of lactose (Wytock and DiPalma 454). Cheese products vary widely in their acceptability to lactose intolerant people. Like milk and yogurt products, the preparation and manufacturing processes used on cheese can drastically affect the ability of lactose intolerant people to consume these products. The variation among yogurts alone shows the difficulty for the food industry in preparing and manufacturing foods for lactose intolerant people as well as for the individual in choosing appropriate foods. Lactose intolerant people have options available besides the reduction of or complete abstinence from products containing lactose. Specially prepared products are b...
