Osteoporosis and Lactose intolerance

Osteoporosis and Lactose intolerance

Lactose intolerants are those who cannot digest milk sugar lactose from dairy products. So the calcium requirements are not fulfilled hence they are at higher risks of developing osteoporosis. On several surveys it has been noted that there are thinner bones visible in the scan of those who are lactose intolerant than those who are not.

Many of the lactose intolerant people have higher levels of Parathyroid hormone which can leach out calcium from the bones which are already thinner. This hormone helps to maintain the calcium balance in the bones and in the blood. Excess of this hormone weakens the bones and increasing the susceptibility to fractures.

Hence patients  with lactose intolerance should increase their calcium intake and also that of Vitamin D to prevent bone loss.

Include calcium rich food or calcium fortified food in every meal for healthy bones and for a stronger you.

Sanjana M Shenoy is a A dietitian from Mangalore, Karnataka, India. Having worked as a Dietitian for the Manipal Group of Hospitals namely KMC hospital Mangalore, India.She is also a consultant for corporate's like Infosys and others, conducting talks and presentations for various associations and local television shows.She consults at her Diet and Nutrition clinic "Nutrihealth" in Mangalore.Also is a visiting consultant to various hospitals in and around Mangalore and also runs an active online consultation.

One Reply to “Osteoporosis and Lactose intolerance”

  1. CALCIUM. A vital mineral.

    Calcium is the most abundant mineral in the body. Ninety percent of the body’s calcium is in the Bones and teeth. To absorb the calcium properly in the body, Vitamin D is also needed. The best source of vitamin D is sunlight.This vitamin D is available in oily fish and egge.

    Calcium’s most famous role in disease prevention is in building up strong bones to protect against Osteoporosis.

    Good sources of Calcium include the following:-

    Milk, especially skimmed milk.
    Dairy products, such as cheese and yoghurt.
    Soyabean products.
    All green leafy vegetables, such as spinach etc.
    Figs and dried fruits.
    Sea foods.
    Egg yolk.
    Rajmah and black gram dhal.

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