Understanding The Next Epidemic In North America: Lactose Intolerance

The two main animals that North Americans receive their milk from are either cows and goats, and yet, within the past five years, the rise of almond, soy, oat, and coconut milk have become the most popular versions of milk in our society. Most often, these alternatives are more expensive than cow’s milk and therefore raises suspicion as to why their popularity increases.

Although preference plays a role, the main reason has proven to be allergies, specifically the intolerance to lactose. Being educated on these topics will allow individuals to prevent the food allergy epidemic from rising. Therefore, investigating lactose intolerance studies may help save the next generation from having to drink their milk from expensive almonds and allows individuals not to worry about where they will be able to eat or not. The authenticity of food allergies, specially to cow’s milk, is a growing problem in North Americans because of the lack of proper exposure to infants, increasing number of external factors, and of course, an inevitable genetic disposition.

First, when in the infant stages of life, it is important to have the proper exposure to all food types in order to ensure that allergies do not arise. Age plays an important role knowing when to give one’s baby specific foods. For example, before the baby is four to six months old, it is important to feed s/he cow’s milk: “the introduction of complementary foods from 4 to 6 months of age, according to the standard local practices and the needs of the infant, irrespective of atopic heredity ” (du Toit, Tsakok, Lack & Lack, 2016, p. ).

This ensures that the baby is able to build up a tolerance to it while being breastfed for the majority of the time. By incorporating the cow’s milk in gradually and still mainly breastfeeding, the child will be able to build up a slow tolerance to it. However, if the baby is already genetically proven to be allergic, this practice is not advised as potential discomfort to the child arises. A controversial topic would be declaring how a mother’s diet does not need to be altered to accommodate to her baby as there is no data to conclude there are correlations. Exclusively breastfeeding mother are able to eat as they were prior to birth as it does not affect the child’s ability or inability to become allergic. Researchers du Toi, Tsakok, Lack, & Lack (2016) claim, “there is no data” to suggest otherwise (p. 1002).

However, they add, if the baby is non-exclusively breast fed then specific formulas have been proven to make a difference in building the immunity to cow’s milk. Specifically, hydrolyzed formula has increasingly shown to results to improve the babies digestive track if they are being non excessively breastfed. These researchers conclude that doctors have mentioned how “feeding with a hydrolyzed formula compared with cow’s milk formula reduced infant and childhood allergy and infant cow’s milk allergy” (du Toit, Tsakok, Lack & Lack, 2016, p. 1002).

In addition, researchers Allen & Koplin also note “that the use of extensively hydrolysed whey or casein formula in infants at high risk for the first 4 months may have benefits in preventing food allergy” (2016, p. 217). Needless to say, there are little differences that the parent can make for their child in order to prevent allergies. Whether if it is incorporating the allergenic food into the diet early on or simply changing their formula to hydrolyzed formula, there are many options.

On the other hand, the external factors are not as straightforward to avoid. For instance, vitamin D, sicknesses and the location an individual is raised collectively influencing the susceptibility of becoming allergic to cow’s dairy (Yu, Mallapaty, Miller, 2018, p. 119, 121, 128). Appearing to be overwhelming, this factor is often out of the parents’ control, but there are little lifestyle choices that can be made to accommodate to and contribute to the desired end result; having no allergies to induce stress every time an individual eats. For example, taking vitamin D pills regularly, playing outside in the sun regularly, and even having a UV lamp can all be preventative measures for becoming lactose intolerant. Simply put, researchers Yu, Mallapaty and Miller have discovered that vitamin D can induce immunologic tolerances.

Therefore, a lack thereof has shown to link with food allergies as the vitamin aids in the development of the immune system. Conversely, they also discovered, there are other factors that lead to allergies that are not as easy to prevent- infections. Infections often require the use of antibiotics in order to treat and demolish properly. However, the use of this medication has been linked with increased risks of becoming intolerant to cow’s milk. The antibiotics work to break down bacterial cells. They do so by identifying the human cells to not have cell walls and deem they safe to leave alone and head for the bacteria that do have cell walls. Here’s the catch, the lactase enzyme that the stomach uses to break down lactose has a cell wall and therefore is targeted alongside the bacteria.

Thus, why there is such a high risk of becoming intolerant after having taken that medication. By the same token, vaccines, promotion pump inhibitors and other therapeutic drugs have been linked to cause the same outcome because of the immune response it triggers. In all cases, Yu, Mallapaty and Miller note how the body will mistakenly attack the lactase enzyme as well as correctly attack the antigens present in order to regain homeostatic conditions. Not to mention the location individuals live in and how that plays a key role in the development of food allergies. Studies from Yu, Mallapaty and Miller have shown that those who live on farms are less likely to become intolerant to lactose.

The reason follows; unpasteurized milk is proven to be digested in the body more naturally. And consuming the milk before it has been cooked at high temperatures also allows for aided digestion. Both of which conditions are typically met on the cow farms before the product is exported. However, drinking raw milks can produce a risk of its own and it is advised to speak to your doctor before attempting to drink it (p. 119). Overall, the external factors are less within the control of the parent’s care, but still play an important role too in the process.

Finally, it is crucial to discuss the genetic disposition of individuals. This separates those that are genetically lactose intolerant and those that choose to be for personal reasons. Many individuals have personal convictions that lead to the choice of not consuming cow’s milk. Whether if it is preference, environmental reasons, or even social reasons individuals have abandoned the milk and lack authenticity when claiming to be allergic. However, this lifestyle tends to be more expensive and more of a burden when deciding on the limited factors of where they can eat. However, the burden seems to be lessened when the aspect of choice is permitted. Yet, for those who are genetically allergic, this choice seems like a luxury. The options when eating out lack abundance and freedom. Undoubtably, The symptoms of lactose intolerance may disrupt the quality of life (Parviainen, Elorinne, Vaisanen, & Rimpela, 2017, p.217) and the restrictions added to the individual’s life prohibit their ability to dine as some of their friends and family might and reduce the amount of experiences they encounter overall.

Unfortunately, at that point, it is out of their hands. Researchers Yu, Mallapaty and Miller found those who display both copies of a recessive lactose intolerant alleles have cytosine residue in their genes and no longer produce lactase enzymes. Thus, causing them to be lactose intolerant (p.119, 120). Evidently, family histories are a great way to predict the genetic disposition of their children (Parviainen, Elorinne, Vaisanen, & Rimpela, 2017, p. 215)

Another way to predict if children have the gene is by testing the skin’s microbiome layers with a patch test. The skin’s epithelial tissue has similar origins to the epithelial tissue that lines the digestive track. Both derive from mesenchymal cells. Thus, by applying the allergen to the skin, the skin’s reaction could be an indication of the allergy and it is suggested that individuals go see their doctor for a diagnosis if the skin is negatively affected. In other words, the DNA people acquire is uncontrollable. If the code for an allergy emerges, obstacles arise when attempting to avoid the ramifications of the diagnosis. It is best to adopt an attitude of adaptability and explore ways to accept the reality instead of avoiding it.

The authenticity of food allergies, specially to cow’s milk, is a growing problem in North America. There is a lack of proper exposure to infants, increasing number of external factors and an unavoidable genetic disposition that leads to the allergies. Although, for some being dairy free is a choice, genes dictated the final outcome for others. The lack of freedom in food choices and reduced options for a culinary experience is limited. Therefore, if individuals are able to attempt to prevent the intolerance and allergies they are encouraged to do so. Otherwise, the restrictions remain.