Factsheet of the IDF N°49/2026: Understanding lactose: From digestion to health outcomes

Publication description

Milk, cheese, yoghurt, and other fermented dairy products are nutrient-dense foods that provide a wide range of essential nutrients. As part of this nutrient-rich matrix, dairy products contain lactose, a carbohydrate and the natural, intrinsic and unique sugar in milk. Dairy products contribute significantly to intakes of key nutrients such as calcium, riboflavin, vitamin B12, and high-quality protein; however perceived or self-diagnosed lactose intolerance may act as a barrier to consumption. This may lead to unnecessary restriction or avoidance of dairy products in the diet, increasing the risk of nutrient inadequacies and reducing the protective/positive health benefits of dairy consumption. This factsheet helps clarify the science and supports evidence-based dietary guidance and informed consumer choices.