Tag: Digestion

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Abcess

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Definition
An abscess is an enclosed collection of liquefied tissue, known as pus, somewhere in the body. It is the result of the body’s defensive reaction to foreign material.

You may click to see the pictures

An abscess (Latin: abscessus) is a collection of pus (dead neutrophils) that has accumulated in a cavity formed by the tissue on the basis of an infectious process (usually caused by bacteria or parasites) or other foreign materials (e.g. splinters, bullet wounds, or injecting needles). It is a defensive reaction of the tissue to prevent the spread of infectious materials to other parts of the body.

The organisms or foreign materials kill the local cells, resulting in the release of toxins. The toxins trigger an inflammatory response, which draws large numbers of white blood cells to the area and increases the regional blood flow.

The final structure of the abscess is an abscess wall, or capsule, that is formed by the adjacent healthy cells in an attempt to keep the pus from infecting neighboring structures. However, such encapsulation tends to prevent immune cells from attacking bacteria in the pus, or from reaching the causative organism or foreign object.

Abscesses must be differentiated from empyemas, which are accumulations of pus in a preexisting rather than a newly formed anatomical cavity.

Description
There are two types of abscesses, septic and sterile. Most abscesses are septic, which means that they are the result of an infection. Septic abscesses can occur anywhere in the body. Only a germ and the body’s immune response are required. In response to the invading germ, white blood cells gather at the infected site and begin producing chemicals called enzymes that attack the germ by digesting it. These enzymes act like acid, killing the germs and breaking them down into small pieces that can be picked up by the circulation and eliminated from the body. Unfortunately, these chemicals also digest body tissues. In most cases, the germ produces similar chemicals. The result is a thick, yellow liquid—pus—containing digested germs, digested tissue, white blood cells, and enzymes.

An abscess is the last stage of a tissue infection that begins with a process called inflammation. Initially, as the invading germ activates the body’s immune system, several events occur:

*Blood flow to the area increases.
*The temperature of the area increases due to the increased blood supply.
*The area swells due to the accumulation of water, blood, and other liquids.
*It turns red.
*It hurts, because of the irritation from the swelling and the chemical activity.

These four signs—heat, swelling, redness, and pain— characterize inflammation.

As the process progresses, the tissue begins to turn to liquid, and an abscess forms. It is the nature of an abscess to spread as the chemical digestion liquefies more and more tissue. Furthermore, the spreading follows the path of least resistance—the tissues most easily digested. A good example is an abscess just beneath the skin. It most easily continues along beneath the skin rather than working its way through the skin where it could drain its toxic contents. The contents of the abscess also leak into the general circulation and produce symptoms just like any other infection. These include chills, fever, aching, and general discomfort.

Sterile abscesses are sometimes a milder form of the same process caused not by germs but by non-living irritants such as drugs. If an injected drug like penicillin is not absorbed, it stays where it was injected and may cause enough irritation to generate a sterile abscess— sterile because there is no infection involved. Sterile abscesses are quite likely to turn into hard, solid lumps as they scar, rather than remaining pockets of pus.

Manifestations
The cardinal symptoms and signs of any kind of inflammatory process are redness, heat, swelling, pain and loss of function. Abscesses may occur in any kind of solid tissue but most frequently on skin surface (where they may be superficial pustules (boils) or deep skin abscesses), in the lungs, brain, teeth, kidneys and tonsils. Major complications are spreading of the abscess material to adjacent or remote tissues and extensive regional tissue death (gangrene). Abscesses in most parts of the body rarely heal themselves, so prompt medical attention is indicated at the first suspicion of an abscess.


Causes and symptoms
Many different agents cause abscesses. The most common are the pus-forming (pyogenic) bacteria like Staphylococcus aureus, which is nearly always the cause of abscesses under the skin. Abscesses near the large bowel, particularly around the anus, may be caused by any of the numerous bacteria found within the large bowel. Brain abscesses and liver abscesses can be caused by any organism that can travel there through the circulation. Bacteria, amoeba, and certain fungi can travel in this fashion. Abscesses in other parts of the body are caused by organisms that normally inhabit nearby structures or that infect them. Some common causes of specific abscesses are:

*skin abscesses by normal skin flora….CLICK & SEE
*dental and throat abscesses by mouth flora....CLICK & SEE
*lung abscesses by normal airway flora, pneumonia germs, or tuberculosis ...CLICK & SEE
*abdominal and anal abscesses by normal bowel flora…..…..CLICK & SEE


Specific types of abscesses

Listed below are some of the more common and important abscesses.

*Carbuncles and other boils. Skin oil glands (sebaceous glands) on the back or the back of the neck are the ones usually infected. The most common germ involved is Staphylococcus aureus. Acne is a similar condition of sebaceous glands on the face and back.
*Pilonidal abscess. Many people have as a birth defect a tiny opening in the skin just above the anus. Fecal bacteria can enter this opening, causing an infection and subsequent abscess.

*Retropharyngeal, parapharyngeal, peritonsillar abscess. As a result of throat infections like strep throat and tonsillitis, bacteria can invade the deeper tissues of the throat and cause an abscess. These abscesses can compromise swallowing and even breathing.

*Lung abscess. During or after pneumonia, whether it’s due to bacteria [common pneumonia], tuberculosis, fungi, parasites, or other germs, abscesses can develop as a complication.

*Liver abscess. Bacteria or amoeba from the intestines can spread through the blood to the liver and cause abscesses.

*Psoas abscess. Deep in the back of the abdomen on either side of the lumbar spine lie the psoas muscles. They flex the hips. An abscess can develop in one of these muscles, usually when it spreads from the appendix, the large bowel, or the fallopian tubes.
Tooth abscess
A tooth abscess or root abscess is pus enclosed in the tissues of the jaw bone at the tip of an infected tooth. Usually the abscess originates from a bacterial infection that has accumulated in the soft pulp of the tooth. This is usually, but not always, associated with a dull, throbbing, excruciating ache.

A tooth abscess typically originates from dead pulp tissue, usually caused by untreated tooth decay, cracked teeth or extensive periodontal disease. A failed root canal treatment may also create a similar abscess.

There are two types of denta
Diagnosis:
The common findings of inflammation—heat, redness, swelling, and pain—easily identify superficial abscesses. Abscesses in other places may produce only generalized symptoms such as fever and discomfort. If the patient’s symptoms and physical examination do not help, a physician may have to resort to a battery of tests to locate the site of an abscess, but usually something in the initial evaluation directs the search. Recent or chronic disease in an organ suggests it may be the site of an abscess. Dysfunction of an organ or system—for instance, seizures or altered bowel function—may provide the clue. Pain and tenderness on physical examination are common findings. Sometimes a deep abscess will eat a small channel (sinus) to the surface and begin leaking pus. A sterile abscess may cause only a painful lump deep in the buttock where a shot was given.

Treatment
Since skin is very resistant to the spread of infection, it acts as a barrier, often keeping the toxic chemicals of an abscess from escaping the body on their own. Thus, the pus must be drained from the abscess by a physician. The surgeon determines when the abscess is ready for drainage and opens a path to the outside, allowing the pus to escape. Ordinarily, the body handles the remaining infection, sometimes with the help of antibiotics or other drugs. The surgeon may leave a drain (a piece of cloth or rubber) in the abscess cavity to prevent it from closing before all the pus has drained out.

Alternative treatment
If an abscess is directly beneath the skin, it will be slowly working its way through the skin as it is more rapidly working its way elsewhere. Since chemicals work faster at higher temperatures, applications of hot compresses to the skin over the abscess will hasten the digestion of the skin and eventually result in its breaking down, releasing the pus spontaneously. This treatment is best reserved for smaller abscesses in relatively less dangerous areas of the body—limbs, trunk, back of the neck. It is also useful for all superficial abscesses in their very early stages. It will “ripen” them.

Contrast hydrotherapy, alternating hot and cold compresses, can also help assist the body in resorption of the abscess. There are two homeopathic remedies that work to rebalance the body in relation to abscess formation, Silica and Hepar sulphuris. In cases of septic abscesses, bentonite clay packs (bentonite clay and a small amount of Hydrastis powder) can be used to draw the infection from the area.

Prognosis
Once the abscess is properly drained, the prognosis is excellent for the condition itself. The reason for the abscess (other diseases the patient has) will determine the overall outcome. If, on the other hand, the abscess ruptures into neighboring areas or permits the infectious agent to spill into the bloodstream, serious or fatal consequences are likely. Abscesses in and around the nasal sinuses, face, ears, and scalp may work their way into the brain. Abscesses within an abdominal organ such as the liver may rupture into the abdominal cavity. In either case, the result is life threatening. Blood poisoning is a term commonly used to describe an infection that has spilled into the blood stream and spread throughout the body from a localized origin. Blood poisoning, known to physicians as septicemia, is also life threatening.

Of special note, abscesses in the hand are more serious than they might appear. Due to the intricate structure and the overriding importance of the hand, any hand infection must be treated promptly and competently.

Prevention
Infections that are treated early with heat (if superficial) or antibiotics will often resolve without the formation of an abscess. It is even better to avoid infections altogether by taking prompt care of open injuries, particularly puncture wounds. Bites are the most dangerous of all, even more so because they often occur on the hand.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Resources:http://www.healthline.com/galecontent/abscess-1
http://en.wikipedia.org/wiki/Tooth_abscess

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The Digestive System and How It Works

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The digestive system is a series of hollow organs joined in a long, twisting tube from the mouth to the anus(see the figure below) . Inside this tube is a lining called the mucosa. In the mouth, stomach, and small intestine, the mucosa contains tiny glands that produce juices to help digest food…..click & see

Two solid organs, the liver and the pancreas, produce digestive juices that reach the intestine through small tubes. In addition, parts of other organ systems (for instance, nerves and blood) play a major role in the digestive system.

Why is digestion important?

When we eat such things as bread, meat, and vegetables, they are not in a form that the body can use as nourishment. Our food and drink must be changed into smaller molecules of nutrients before they can be absorbed into the blood and carried to cells throughout the body. Digestion is the process by which food and drink are broken down into their smallest parts so that the body can use them to build and nourish cells and to provide energy.

How is food digested?

Digestion involves the mixing of food, its movement through the digestive tract, and the chemical breakdown of the large molecules of food into smaller molecules. Digestion begins in the mouth, when we chew and swallow, and is completed in the small intestine. The chemical process varies somewhat for different kinds of food.

Movement of Food Through the System

The large, hollow organs of the digestive system contain muscle that enables their walls to move. The movement of organ walls can propel food and liquid and also can mix the contents within each organ. Typical movement of the esophagus, stomach, and intestine is called peristalsis. The action of peristalsis looks like an ocean wave moving through the muscle. The muscle of the organ produces a narrowing and then propels the narrowed portion slowly down the length of the organ. These waves of narrowing push the food and fluid in front of them through each hollow organ.

click & see

The first major muscle movement occurs when food or liquid is swallowed. Although we are able to start swallowing by choice, once the swallow begins, it becomes involuntary and proceeds under the control of the nerves.

The esophagus is the organ into which the swallowed food is pushed. It connects the throat above with the stomach below. At the junction of the esophagus and stomach, there is a ringlike valve closing the passage between the two organs. However, as the food approaches the closed ring, the surrounding muscles relax and allow the food to pass.

The food then enters the stomach, which has three mechanical tasks to do. First, the stomach must store the swallowed food and liquid. This requires the muscle of the upper part of the stomach to relax and accept large volumes of swallowed material. The second job is to mix up the food, liquid, and digestive juice produced by the stomach. The lower part of the stomach mixes these materials by its muscle action. The third task of the stomach is to empty its contents slowly into the small intestine.

Several factors affect emptying of the stomach, including the nature of the food (mainly its fat and protein content) and the degree of muscle action of the emptying stomach and the next organ to receive the contents (the small intestine). As the food is digested in the small intestine and dissolved into the juices from the pancreas, liver, and intestine, the contents of the intestine are mixed and pushed forward to allow further digestion.

Finally, all of the digested nutrients are absorbed through the intestinal walls. The waste products of this process include undigested parts of the food, known as fiber, and older cells that have been shed from the mucosa. These materials are propelled into the colon, where they remain, usually for a day or two, until the feces are expelled by a bowel movement.

Production of Digestive Juices

The glands that act first are in the mouth—the salivary glands. Saliva produced by these glands contains an enzyme that begins to digest the starch from food into smaller molecules.

The next set of digestive glands is in the stomach lining. They produce stomach acid and an enzyme that digests protein. One of the unsolved puzzles of the digestive system is why the acid juice of the stomach does not dissolve the tissue of the stomach itself. In most people, the stomach mucosa is able to resist the juice, although food and other tissues of the body cannot.

After the stomach empties the food and juice mixture into the small intestine, the juices of two other digestive organs mix with the food to continue the process of digestion. One of these organs is the pancreas. It produces a juice that contains a wide array of enzymes to break down the carbohydrate, fat, and protein in food. Other enzymes that are active in the process come from glands in the wall of the intestine or even a part of that wall.

The liver produces yet another digestive juice—bile. The bile is stored between meals in the gallbladder. At mealtime, it is squeezed out of the gallbladder into the bile ducts to reach the intestine and mix with the fat in our food. The bile acids dissolve the fat into the watery contents of the intestine, much like detergents that dissolve grease from a frying pan. After the fat is dissolved, it is digested by enzymes from the pancreas and the lining of the intestine.

Absorption and Transport of Nutrients

Digested molecules of food, as well as water and minerals from the diet, are absorbed from the cavity of the upper small intestine. Most absorbed materials cross the mucosa into the blood and are carried off in the bloodstream to other parts of the body for storage or further chemical change. As already noted, this part of the process varies with different types of nutrients.

Carbohydrates. It is recommended that about 55 to 60 percent of total daily calories be from carbohydrates. Some of our most common foods contain mostly carbohydrates. Examples are bread, potatoes, legumes, rice, spaghetti, fruits, and vegetables. Many of these foods contain both starch and fiber.

The digestible carbohydrates are broken into simpler molecules by enzymes in the saliva, in juice produced by the pancreas, and in the lining of the small intestine. Starch is digested in two steps: First, an enzyme in the saliva and pancreatic juice breaks the starch into molecules called maltose; then an enzyme in the lining of the small intestine (maltase) splits the maltose into glucose molecules that can be absorbed into the blood. Glucose is carried through the bloodstream to the liver, where it is stored or used to provide energy for the work of the body.

Table sugar is another carbohydrate that must be digested to be useful. An enzyme in the lining of the small intestine digests table sugar into glucose and fructose, each of which can be absorbed from the intestinal cavity into the blood. Milk contains yet another type of sugar, lactose, which is changed into absorbable molecules by an enzyme called lactase, also found in the intestinal lining.

Protein. Foods such as meat, eggs, and beans consist of giant molecules of protein that must be digested by enzymes before they can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion of swallowed protein. Further digestion of the protein is completed in the small intestine. Here, several enzymes from the pancreatic juice and the lining of the intestine carry out the breakdown of huge protein molecules into small molecules called amino acids. These small molecules can be absorbed from the hollow of the small intestine into the blood and then be carried to all parts of the body to build the walls and other parts of cells.

Fats. Fat molecules are a rich source of energy for the body. The first step in digestion of a fat such as butter is to dissolve it into the watery content of the intestinal cavity. The bile acids produced by the liver act as natural detergents to dissolve fat in water and allow the enzymes to break the large fat molecules into smaller molecules, some of which are fatty acids and cholesterol. The bile acids combine with the fatty acids and cholesterol and help these molecules to move into the cells of the mucosa. In these cells the small molecules are formed back into large molecules, most of which pass into vessels (called lymphatics) near the intestine. These small vessels carry the reformed fat to the veins of the chest, and the blood carries the fat to storage depots in different parts of the body.

Vitamins. Another vital part of our food that is absorbed from the small intestine is the class of chemicals we call vitamins. The two different types of vitamins are classified by the fluid in which they can be dissolved: water-soluble vitamins (all the B vitamins and vitamin C) and fat-soluble vitamins (vitamins A, D, and K).

Water and salt. Most of the material absorbed from the cavity of the small intestine is water in which salt is dissolved. The salt and water come from the food and liquid we swallow and the juices secreted by the many digestive glands.

How is the digestive process controlled?

Hormone Regulators

A fascinating feature of the digestive system is that it contains its own regulators. The major hormones that control the functions of the digestive system are produced and released by cells in the mucosa of the stomach and small intestine. These hormones are released into the blood of the digestive tract, travel back to the heart and through the arteries, and return to the digestive system, where they stimulate digestive juices and cause organ movement.

The hormones that control digestion are gastrin, secretin, and cholecystokinin (CCK):

  • Gastrin causes the stomach to produce an acid for dissolving and digesting some foods. It is also necessary for the normal growth of the lining of the stomach, small intestine, and colon.
  • Secretin causes the pancreas to send out a digestive juice that is rich in bicarbonate. It stimulates the stomach to produce pepsin, an enzyme that digests protein, and it also stimulates the liver to produce bile.
  • CCK causes the pancreas to grow and to produce the enzymes of pancreatic juice, and it causes the gallbladder to empty.

Additional hormones in the digestive system regulate appetite:

  • Ghrelin is produced in the stomach and upper intestine in the absence of food in the digestive system and stimulates appetite.
  • Peptide YY is produced in the GI tract in response to a meal in the system and inhibits appetite.

Both of these hormones work on the brain to help regulate the intake of food for energy.

Nerve Regulators

Two types of nerves help to control the action of the digestive system. Extrinsic (outside) nerves come to the digestive organs from the unconscious part of the brain or from the spinal cord. They release a chemical called acetylcholine and another called adrenaline. Acetylcholine causes the muscle of the digestive organs to squeeze with more force and increase the “push” of food and juice through the digestive tract. Acetylcholine also causes the stomach and pancreas to produce more digestive juice. Adrenaline relaxes the muscle of the stomach and intestine and decreases the flow of blood to these organs.

Even more important, though, are the intrinsic (inside) nerves, which make up a very dense network embedded in the walls of the esophagus, stomach, small intestine, and colon. The intrinsic nerves are triggered to act when the walls of the hollow organs are stretched by food. They release many different substances that speed up or delay the movement of food and the production of juices by the digestive organs.

National Digestive Diseases Information Clearinghouse

2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
Fax: 703–738–4929
Email: nddic@info.niddk.nih.gov
Internet: www.digestive.niddk.nih.gov

Sources:http://digestive.niddk.nih.gov/ddiseases/pubs/yrdd/index.htm#fig

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Gas And Flatulence After Meals

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Avoid high-fat meals :
Eating a high-fat meal can generate a large amount of carbon dioxide, some of which is released as gas. That’s because carbon dioxide is produced in the small intestine when bicarbonate is released to neutralise stomach acid and fat during meals.
Eat smaller, more frequent meals instead of three large meals

1. Eat smaller, more frequent meals instead of three large meals.
2. Avoid high-fat meals.
3. Consult your doctor to rule out the possibility of fat malabsorption. Signs of fat malabsorption include loose and light-coloured stools.

Odorous Flatulence and Gas :
Gas that has a strong odour usually results from the metabolism of sulfur-containing proteins and amino acids in the intestines.
1. Chew meat and other protein foods carefully. Avoid excessive protein in your diet.
2. Taking activated charcoal tablets can help to remove the odour.

Eating Foods that Produce Gas:
Certain foods are inherently gas-producing. Gas-producing foods include beans, cabbage, onions, brussels sprouts, cauliflower, broccoli, fluffy wheat products such as bread, apples, peaches, pears, prunes, corn, oats, potatoes, milk, ice cream, and soft cheese.

Foods that produce minimal gas include rice, bananas, citrus, grapes, hard cheese, meat, eggs, peanut butter, non-carbonated beverages, and yogurt made with live bacteria.

When someone has persisting bloating and flatulence, lab tests and x-rays are first conducted to exclude the presence of medical disease. Colorectal cancer often presents with the symptoms of abdomen discomfort and bloating. Celiac disease and inflammatory bowel disease may have similar symptoms.
It’s important to remember that gas and bloating are vague symptoms that can be associated with many medical diseases, so consultation with your primary care provider should always be the first step.

Source: The Times Of India

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Healthy Tips

Don’t let your diet ruin the big occasion

What you eat and drink plays a critical role in helping you to look and feel your best when you walk down the red carpet.

Although most of us will only ever experience LA’s Kodak Theatre from the comfort of our sitting rooms, we can all relate to the desire to slip effortlessly into our favourite dress to create a special entrance. If the event is just days away, you don’t have time to lose any significant amount of weight, but you can help yourself to feel and appear slimmer by overcoming the dreaded bloat. Scientific studies establishing the best “antibloat” plans are virtually nonexistent, but we are lucky enough to have a few enlightened doctors and medical herbalists to give us some assistance.

Go salt free. As Graham MacGregor, a Professor of Medicine at St Georges Hospital, southwest London, explains:   When we eat excess salt, our bodies hold on to extra water to dilute its presence. Such retention of salt causes us to hang on to as much as 1.5 litres (two and a half pints) of fluid, causing weight gains of around 1kg (2-3lb). Switching to a low salt intake can cause losses of this fluid.  Bloating and swollen ankles can  deflate   within days.  Exactly the same principles apply to the menstrual cycle, where many women swell up. A reduced salt intake can often relieve symptoms dramatically,  he says.

The best way to do this is to cut out all processed foods, since 75 per cent of our salt comes from these. Stick with sugar-free muesli or eggs for breakfast and lean meat and fish with lots of salads and vegetables at other meals, with fruit for snacks.

Eat slowly. Dr John Hunter, a consultant physician at Ad-denbrooke’s Hospital, Cambridge, and an authority on food in relation to the gut, advises:  Treat your gut with respect. Eating very quickly and drinking fluids at the same time makes it more likely that you will swallow a lot of air, leading to bloating. Avoid chewing gum, too, since it to can cause you to swallow extra air.

Destress. It is worth taking it easy and trying to relax before a big night out.  It is not uncommon for people to hyperventilate without being aware that they are doing so,  Dr Hunter says.  During the day large volumes of air can be swallowed in this way, resulting in bloating.  Chamomile tea is certainly worth trying, to help you to calm down. As medical herbalists such as Dr Ann Walker, of Reading University, tell us, its active volatile oils contain the compound apigenin, which acts on the same parts of the brain and nervous system as those affected by antianxiety drugs and can calm both our minds and our digestive tracts.

Swap to soya milk. Lactose is the sugar in milk and if not digested properly by the enzyme lactase in the small intestine, it passes into the colon to be fermented by bacteria that produce gases and cause bloating. Lactose intolerance can be absolute and for life, yet some of us can experience transient symptoms. Swapping to soya milk for a few days may just help to relieve a bout of bloating. Avoid vegetables with gassy notoriety.Burbulence, the various windy symptoms that arise from gas in the gut, is said to be encouraged by peas, broccoli, Brussels sprouts and cabbage. Avoiding these is probably a good idea on your   Oscar  day.

Beans, too, can notoriously cause bloating, as Dr W. Grant Thompson, professor emeritus at the University of Ottawa, explains in his book Gut Reactions:   Beans contain a   wind factor’ consisting of the complex saccharides stachyose and raffinose. These cannot be absorbed by the intestine because the enzymes necessary for their digestion do not exist in humans. Certain colon bacteria are capable of metabolising these substances, thereby releasing hydrogen, methane, and carbon dioxide.

Avoid fizzy drinks. Both Dr Hunter and Dr Thompson also suggest the elimination of carbonated drinks to avoid abdominal distension. This is well worth doing both the day before your big event and on the evening itself to help to maintain your smooth and elegant lines, although personally I do not think a glass of champagne will hurt.

From:Times on line

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Lactose Intolerance

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Definition
Lactose intolerance is the inability to digest significant quantities of lactose. Lactose is a sugar found in milk and other dairy products like ice cream,milk shake,chocolate,cheese etc.

People sometimes confuse lactose intolerance with cow  as milk intolerance because the symptoms are often the same. However, lactose intolerance and cow’s milk intolerance are not related. Being intolerant to cow  as milk is an allergic reaction triggered by the immune system. Lactose intolerance is a problem caused by the digestive system.

CLICK & SEE
Causes
Lactose intolerance is caused by an inadequate amount of the digestive enzyme lactase. Lactase breaks down the sugar lactose into sugars the blood stream can more easily absorb. Without enough lactase to digest the lactose eaten, lactose ferments in the colon (large intestine) and causes symptoms.Lactose intolerance is caused by a shortage of the enzyme lactase, which is produced by the cells that line the small intestine. Lactase breaks down milk sugar into two simpler forms of sugar called glucose and galactose, which are then absorbed into the bloodstream. Not all people deficient in lactase have the symptoms commonly associated with lactose intolerance, but those who do are said to have lactose intolerance.

Some people are born with the inability to make the enzyme lactase. Others develop the intolerance over time.

Causes of lactose intolerance include:
Some causes of lactose intolerance are well known. Primary lactase deficiency is a condition that develops over time. After about age 2 the body begins to produce less lactase, though most people will not notice symptoms until they are much older.

Secondary lactase deficiency occurs when injury to the small intestine or certain digestive diseases reduce the amount of lactase a person produces. These diseases include celiac disease, inflammatory bowel disease, and Crohn’s disease.

Researchers have identified a genetic link for lactose intolerance. Some people are born with a likelihood of developing primary lactase deficiency because it has been passed to them genetically (inherited from their parents). This discovery may be useful in developing a diagnostic test to identify people with the condition.

Other common causes are:
Aging (lactase decreases as people age)
Gastroenteritis (or infection in the intestinal tract)
Nontropical and tropical sprue
Cystic fibrosis
Ulcerative colitis
Immunoglobulin deficiencies

Risk Factors
A risk factor is something that increases your chance of getting a disease or condition.

Race: Black, Asian, or Native American
Ethnicity: Mediterranean or Jewish

Symptoms:
Symptoms of lactose intolerance generally begin within two hours of consuming milk or other dairy products. The severity of symptoms depends on how much lactase your body produces and how much lactose you eat.
People who do not have enough lactase to digest the amount of lactose they consume may feel very uncomfortable when they digest milk products. Common symptoms, which range from mild to severe, include nausea, cramps, bloating, gas, and diarrhea.. The severity of symptoms depends on many factors, including the amount of lactose a person can tolerate and a person’s age, ethnicity, and digestion rate.

.
Symptoms include:
Nausea
Cramping
Bloating
Abdominal rumbling sounds
Gas
Diarrhea
Loose stools

Diagnosis:
Lactose intolerance can be hard to diagnose based on symptoms alone. People sometimes think they suffer from lactose intolerance because they have the symptoms associated with the disorder, not knowing other conditions such as irritable bowel syndrome can cause similar symptoms. A doctor can use tests to diagnose lactose intolerance but may first recommend eliminating cow’s milk from the diet to see if the symptoms go away.

The doctor will ask about your symptoms and medical history and perform a physical exam. Often the doctor will recommend a two-week trial period of eating no milk or milk products. If symptoms subside, you will be asked to consume milk products again. If milk causes symptoms to recur, you will be diagnosed with lactose intolerance.

Your doctor may also order some tests, which may include:
Lactose Tolerance Test   measures the amount of glucose (simple sugar that is created from lactose) absorbed two hours after drinking a high-lactose liquid. This tells how well the body is digesting lactose.

Hydrogen Breath Test   measures how much hydrogen is exhaled after drinking a high-lactose liquid

Stool Acidity Test (for infants and small children)   measures lactic acid in the stool

Biopsy of the Small Intestine   removing and testing a sample of tissue to confirm lactase deficiency (only performed in rare cases)

Treatment:
Lactose intolerance is easy to treat. No treatment can improve the body’s ability to produce lactase, but symptoms can be controlled through diet.
Young children and infants with lactase deficiency should not consume lactose-containing formulas or foods until they are able to tolerate lactose digestion. Most older children and adults do not have to avoid lactose completely, but people differ in the amounts and types of foods they can handle. For example, one person may have symptoms after drinking a small glass of milk, while another can drink one glass but not two. Others may be able to manage ice cream and aged cheeses, such as cheddar and Swiss, but not other dairy products. People can also tolerate more lactose by having smaller amounts of it at one time. The level of dietary control needed with lactose intolerance depends on how much lactose a person’s body can handle.

For those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain it, the lactase enzyme is available without a prescription to help people digest foods that contain lactose. The tablets are taken with the first bite of dairy food. Lactase enzyme is also available as a liquid. Adding a few drops of the enzyme makes lactose more digestible for people with lactose intolerance.

Lactose-reduced milk and other products are available at most supermarkets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time, or longer if it is super-pasteurized.


Currently there is no way to increase the body’s production of lactase, so treatment focuses on managing symptoms.

Treatments include:

Dietary Changes And Dietary changes include:
Keep a food diary of what you eat and what the reaction is. Discuss the findings with your doctor or a dietitian.
Make gradual changes to your diet and record the results.
Try eating a smaller portion before giving up on a dairy product. Dairy products made from milk include:
Ice cream
Sherbet
Cream
Butter
Cheese
Yogurt
Aged cheese and yogurt may be easier to tolerate than other dairy products.
Try milk that is modified so it contains less lactose.
Ask a dietitian for help choosing substitutes for dairy products or recommending supplements to ensure that you eat enough calcium.
Non-dairy foods rich in calcium include:
Salmon
Sardines
Oysters
Collard greens
Broccoli
Read product labels because other foods containing lactose include:
Breads
Baked goods
Processed cereals
Instant potatoes and soups
Margarine
Non-kosher lunchmeats
Salad dressings
Candies
Pancake mixes
Frozen dinners
Other words that indicate lactose are:
Whey
Curds
Dry milk solids
Nonfat dry milk
Milk by-products

.
Be aware that some medications may contain small amounts of lactose.

Medications
The doctor may recommend lactase enzymes if you can tolerate only small quantities of lactose. The enzyme supplements come in liquid and chewable form. A few drops of the liquid added to milk allowed to sit overnight can decrease the amount of lactose in the milk by 70-90%. Tablets are chewed or swallowed prior to eating foods that contain lactose.

Ayurvedic answers to lactose intolerance

Can Homeopathy cure lactose intolerance

Prevention
There are no guidelines for preventing lactose intolerance.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.

RESOURCES:
http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/index.htm and
http://www.beliefnet.com/healthandhealing/getcontent.aspx?cid=11717

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