FoodGen® by Biosalud is a genetic test that analyzes 20 genes related to vitamin, mineral, and essential fatty acid requirements, including genetic intolerance to gluten and lactose.
Genes determine our nutritional requirements, and FoodGen® personalizes them.
Intolerance to milk and all dairy products is an increasingly common problem in Spain and the rest of Central Europe, affecting 30%–50% of the population. The symptoms we may experience are varied and can sometimes even go unnoticed. Some of the most common symptoms are: gas and flatulence, cramps, stomach bloating, feeling unwell, tiredness, skin problems, nervousness,etc. All these symptoms are caused by eating foods that contain lactose.
Lactose is a sugar found in mammalian milk and can be found in many of the foods we regularly consume. It is important to know that not only does milk contain lactose, but there are also many foods to which this sugar is added during preparation and which, therefore, can also cause the symptoms mentioned above. Foods such as cheese, yogurt, ice cream, etc. are some examples of products that contain it.
The small intestine in humans normally produces an enzyme that breaks down lactose. This enzyme is called lactase, and it plays a vital role in the proper absorption of lactose. To avoid any problems in our intestines, it is necessary to have the correct levels of this enzyme; otherwise, we will be unable to digest foods containing lactose and will suffer the consequences.
Lactose intolerance is becoming increasingly common in Spain, and the most common type of intolerance is known as primary or hereditary lactose intolerance. When we are born, our lactase levels are at their highest, which allows us to digest breast milk without any problems. However, lactase activity begins to decline as we age. This decline is regulated by our genes and is usually inherited from our parents. It is important to bear in mind that this is a hereditary symptom, meaning that if one member of the family is intolerant, it is very likely that one of their parents or children will also be intolerant.
At Biosalud®, thanks to our extensive experience of more than 30 years in biological medicine, we have developed the FOODGEN® genetic analysis, which uses a sample of cells from the mouth to determine within approximately three weeks whether we are intolerant to lactose and gluten. It is important to bear in mind that, as this is a genetic intolerance, it cannot be corrected and, therefore, we must take measures.
If you are lactose intolerant, we have several options available.
The main thing is to reduce your consumption of dairy products and products containing lactose. The most drastic option would be to stop consuming them altogether, but for people who can't live without the taste of a glass of milk or a piece of cheese, they can choose to take lactase tablets before eating these types of foods. This will help your intestines digest them better and thus avoid possible health problems.
Nowadays, milk intolerance is very common among the adult population. It is estimated that 58% of the Spanish population is intolerant, and worst of all, many of them are still unaware of it.
Lactose is the sugar found in milk, composed of glucose and galactose. Lactose is found in the milk of all mammals, such as cows, sheep, goats, etc.
Our bodies can only absorb simple sugars, so in order for the lactose in milk to be absorbed, it must be broken down into the two sugars it is composed of: galactose and glucose. In order for this breakdown to take place, and for the subsequent absorption in the small intestine, an enzyme called lactase must come into play.
The problem of lactose intolerance lies in a deficiency of this enzyme, which prevents the absorption of lactose. There are several types of milk intolerance. The first is genetic and incurable, appearing as people age, with individuals producing no lactase or less than the necessary amount.
Since lactose cannot be absorbed in the small intestine, it passes into the large intestine without being absorbed or partially absorbed. There, the bacteria present in the large intestine break down the lactose and produce a multitude of symptoms: nausea, gas, abdominal bloating, acidic diarrhea, abdominal pain, fatigue, skin problems, etc.
There is a type of intolerance that is not genetic and is temporary and curable, which occurs secondary to other conditions such as Crohn's disease, celiac disease, milk protein intolerance, antibiotic use, malnutrition, etc.
