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LactoScan®Experts estimate, that approx. 15 - 20% of all humans worldwide - 12 Million person solely in Germany - can not metabolise succesfully milk sugar. Mainly, the so called primary lactose intolerance occurs, which has as recently discovered, a genetic cause. As a result of this genetic cause, affected person have reduced amounts of the enzyme lactase (only very rarely, the enzyme is completely missing). Due to the fact that beginning with between the 6. to the 20. year of age, the existing amount of lactase is continously decreasing in all persons, the needed amount is inevitably falling short of at a specific time point during this time frame – and so the described symptoms of disease begin. Until now, no diagnostic test was worldwide available, that would allow the easy, fast and 100% specific detection of lactose intolerance. For this reason, LactoScan® was developed. |
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Laktose
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Persons with lactose-intolerance can not digest lactose and so they get diarrhea, flatulences, nausea and stomach pain upon consumption of certain comestibles. Their alimentary system has not the ability to process the disaccaride lactose. To be able to catabolise disaccarides, enzymes are released into the alimentary system, that degrade the molecules into smaller, for the body utilizable, molecules. The enzyme that splits milk sugar is named lactase (_ -galactosidase). It splits lactose into glucose and galactose. If this enzyme is missing, or if to less amounts are available, lactose can not or can only inadequate be degraded and ingested. The result is an incorporation of water and the degradation of lactose by enteric bacteria, what leads to aerosis (flatulences), diarrhea, unspecific pain in the intestines, nausea and vomitus or further unspecific disorders.
The most common cause is a genetical, hereditary deficiency of the enzyme lactase, that is responsible for the degradation of milk sugar. Lactose intolerance arises typically first at the age of about 20; during childhood milk products are mostly tolerated. A secondary form is not inherited but emerges as epiphenomenon to intestinal diseases and disappears after curation of the primary disease. With the lactose intolerance test the inherited form is unambigously detected.
In the case of longer lasting digestion disorders with unknown cause or in the case of bad tolerance of milk products. .
For Germany the proportion lies between 15%-25% of the population, according to newest appraisals. Thus, many unidentified general health disorders could be due to this disease. It is important to adapt the nutrition accordantly, to avoid further implications (e.g. oseoporosis).
The diagnosis of milk sugar intolerance was performed until recently with laborious and cumbering tests (e.g. glucose test or hydrogen breath test). As larger amounts of milk sugar have to be ingested for longer time periods, these tests are very awkward for the affected persons. The LactoScan® saliva test is very comfortable and easy and gives unambigous results.
Your practitioner will arrange, with your agreement, the genetic diagnosis. The sampling is very easy, as for the saliva test only a swab of your buccal mucosa with a cotton bud is needed.
The samples are sent to a certified laboratory, that performs also other medical tests under national authorities control. In that way an 100% data security is assured. The send sample material is used only for this determination and then professionally destroyed. Following, a human geneticist is analysing the result and delivers the diagnostic finding to your practitioner. .
A prevention of lactose containing foods (e.g. milk products, chocolate, bakery products) leads in most cases to a clearly advancing of the disorders. However, medical and dietary support is implicitly required to exclude risks of malnourishment and implicational diseases. Please contact your practitioner.
Very good information about lactose containing foods and lactose free alternatives can be found at below attached links or directly on the web pages of several manufacturers. Principally it is advisable to avoid unsoured milk products as they contain higher contents of lactose then soured (e.g. yogurt, cheese). Lactose is also contained in many foods and convenience products. Many companies offer meanwhile lactose free products, that are specially designated.
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