Authors: Roberta-Doris Graef, Sorina-Iuliana Furnea, Teodora-Gabriela Muscalu, Rebeca-Eliza Șovea, Roxana Maria Martin-Hadmaș
Affiliation
Community Nutrition and Food Safety Department, “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Targu Mures, Romania
Abstract
Background. Lactose intolerance is a common condition among children, characterized by the inability to digest lactose from dairy products. This condition can have significant nutritional implications and can affect the quality of life of the affected children.
Aims. The purpose of this study is to analyze the impact of lactose intolerance on the nutritional status and quality of life of affected children, as well as to identify appropriate nutritional strategies for managing symptoms and minimizing long-term adverse effects on their health.
Methods. A study was conducted over a period of 9 months, using a questionnaire that was distributed online, but also in physical format to some schools and kindergartens in Mureș County. Children with intolerance and those without intolerance were invited to answer questions regarding their sources of information about this condition, to complete a food diary, to participate in anthropometric measurements, and to describe the symptoms experienced in the case of those with intolerance. For some children who were too young, the questionnaires were completed by their parents, thus ensuring the accuracy and relevance of the responses. The purpose of this study is to analyze the quality of life of children who have lactose intolerance.
Results. Compared to the group without intolerance, children with lactose intolerance exhibited a more variable and often insufficient caloric intake, indicating a more unbalanced diet. Their diet was more unstable compared to the healthy group, but positive trends were observed, such as an increase in fruit and vegetable consumption, and a reduction in processed meats. In contrast, children without intolerance had a decrease in the consumption of plant-based foods. The use of supplements was more frequent among those with intolerance, especially for vitamin D and fish oil, but magnesium and iron were rarely used in both groups, with possible nutritional risks. Children with intolerance were more often informed by medical sources, while those without intolerance relied more on social media and friends, which can negatively influence the quality of food.
Conclusions. The differences observed between children with lactose intolerance and those without it indicate that the NS group exhibits a more unstable dietary profile with tendencies towards nutritional imbalance, reflected both by the increased variability in caloric intake and by the frequent energy deficit and imbalance in supplement usage. Effective management of lactose intolerance requires not only the avoidance of lactose but also ensuring an adequate intake of essential nutrients (especially calcium and vitamin D).
Keywords: lactose, nutritional education, caloric intake, eating habits, dietary supplements.
