Low-lactose dairy: a necessity for people with lactose maldigestion and a niche market

Lactose is the main carbohydrate in milk, containing in nutrients food to health maintenance. Lactose intolerance is the term commonly used to describe the symptoms reported by people with lactose maldigestion after eating dairy products, being a very important topic for food professionals, consumers and health professionals. It is estimated that 65% of the world adult population manifesting symptoms of lactose maldigestion. Haven misconceptions about its manifestation and development, inducing the belief that milk and its derivatives should be excluded from the diet of people who have symptoms of lactose intolerance. This article aims to review the main concepts related to lactose comprising: their properties nutritional and industrial importance, the distinction between poor digestion, allergies and lactose intolerance, labeling, methods of diagnosis and treatment, as well as the diversity of products with low levels of lactose as alternatives for individuals with lactose maldigestion.