What Advice Is Given By Nutritional Therapists When Recommending Milk And Milk Products To Clients With Lactose Intolerance? A Qualitative Study

By Lisa McPherson - Nutrition Science and Practice

Abstract

Background

There is a growing trend towards veganism and a decline in the consumption of milk and milk products. Dairy can be difficult to digest for some individuals and contributes to unpleasant digestive symptoms. However, dairy products also provide a valuable source of nutrients to meet daily nutritional requirements. This research investigates whether nutritional therapists (NTs) advise elimination or inclusion of milk and milk products when advising those clients with lactose intolerance.

Aim

The aim of this study was to explore therapeutic strategies used by nutritional therapists working with clients with diagnosed or self-reported lactose intolerance.

Methodology

This was a small-scale qualitative study to investigate the advice given by BANT-registered NTs to clients with lactose intolerance in relation to milk and milk products. Purposive and snowball sampling identified five participants who completed online semi-structured interviews conducted via Microsoft Teams. Interviews were recorded and transcribed, after which thematic analysis was carried out.

Findings

The study found that the advice given to clients with lactose intolerance is based on individual diet and lifestyle factors. NTs reported that elimination of milk and milk products was used as a therapeutic strategy for managing lactose intolerance, although the length of elimination varied. Fermented milk and milk products were deemed by NTs to be beneficial and better tolerated by clients with lactose intolerance.

Conclusion

The advice that NTs give to clients with lactose intolerance is based on individual diet and lifestyle factors, and elimination was the main strategy with fermented milk/products being better tolerated.

There is a lack of qualitative research in this topic area. This indicates a research gap that needs to be addressed and represents a strength of this study.