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Lactose Content in Food

Aka: Lactose Content in Food, Lactose-Free Diet, Lactose Containing Foods
  1. Indications
    1. Lactose Intolerance
  2. General
    1. Read food contents labels
    2. Avoid foods containing:
      1. Milk or dry milk solids
      2. Lactose
      3. Curds
      4. Whey
    3. Do not completely eliminate dairy products
      1. Risk of Vitamin Deficiency
      2. Ensure adequate Vitamin intake
        1. Calcium Supplementation
        2. Vitamin A
        3. Vitamin D
        4. Riboflavin
        5. Phosphorus intake
  3. Milk Products
    1. Avoid
      1. Milk
        1. May tolerate <250-375 ml or 8-12 oz per day
      2. Cheese
        1. Swiss, Jarlsberg, Edam, Sharp cheddar are tolerated
      3. Yogurt
        1. May be tolerated due to live cultures
      4. Milk Admixtures (Chocolate milk, Ice cream, Sherbet)
        1. Admixtures may be tolerated
      5. Butter
      6. Cream cheese
      7. Custard or pudding
    2. Alternative agents tolerated in Lactose Intolerance
      1. Non-dairy synthetics (e.g. Coffee-Mate)
      2. Soy Milk
      3. Rice Milk
      4. Lactaid Milk
        1. Lactose Digestion may be incomplete
        2. May not be tolerated
      5. Nutramigen (infant formula)
  4. Prepared foods with Lactose (avoid)
    1. Creamed or breaded meat, fish or poultry
    2. Some Sausages and sliced deli meats
      1. Kosher meats do not have lactose
    3. Creamed, breaded or buttered vegetables or potatoes
    4. Some instant potatoes
    5. Prepared muffin, biscuit, pancakes or their mixes
    6. Prepared cakes and cookies or their mixes
    7. Some hot cereals (e.g. cream of wheat)
    8. Some margarines and dressings prepared with milk
    9. Cream soups
    10. Some canned or frozen fruits
    11. Molasses or caramels
    12. Instant coffee (Folgers is lactose-free)
    13. Some powdered drinks (Tang is lactose-free)
    14. Some Sugar Substitutes
  5. References
    1. Schuster in Barker (1995) Ambulatory Medicine, p. 496
    2. Swagerty (2002) Am Fam Physician 65(9):1845-50 [PubMed]

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