The doctor dispelled popular myths about the dangers of dairy products

There are many persistent beliefs around dairy products, from the idea that they "cause inflammation" to the belief that the body stops absorbing them after the age of 40. However, not all popular theses have a scientific basis, Vera Serezhina, a preventologist at the LabQuest medical company, told Izvestia on March 6.

Sometimes a person may have an intolerance to certain foods or their protein components. In such cases, the immune system reacts to the product as an irritant and the body can trigger an immune system reaction with the production of G immunoglobulins. This mechanism underlies the allergic reaction of the third type and does not appear immediately. However, this is not a universal property of dairy products — a similar reaction occurs only in some people. Therefore, there are no general rules that would suit everyone without exception regarding dairy products.

"The widespread claim that after 40 years of age milk "stops being digested" is also not true. Problems with milk consumption are more often associated not with age, but with lactose intolerance — milk sugar. It occurs when there is a lack of the enzyme lactase, which is responsible for its breakdown. If not enough lactase is produced, lactose is not fully digested and can cause skin reactions, bloating, discomfort, or other digestive disorders. At the same time, this condition can manifest itself at any age — both in childhood and in adults," the expert said.

Sometimes dairy products are even "accused" of interfering with weight loss due to their effect on insulin levels. Indeed, milk protein is able to stimulate the production of insulin, but this does not mean that dairy products automatically prevent weight loss. Their effect depends on the overall diet, the amount of product and the lifestyle of a person. When consumed in moderation, dairy products can be part of a balanced diet.

According to the doctor, the popular fear that industrial milk necessarily contains antibiotics or hormones is also untrue. The milk that goes on sale undergoes technological processing — pasteurization or sterilization, which ensure the safety of the product and increase the shelf life. During prolonged sterilization, some of the useful biologically active components may decrease their activity.

In many cases, people tolerate fermented dairy products more easily, Seryozhina added. These include kefir, yogurt, natural yogurt, and cottage cheese, which are familiar to Russian cuisine. During fermentation, part of the lactose is broken down, so such products often turn out to be more comfortable for digestion. In addition, fermented dairy products are natural sources of probiotics, beneficial microorganisms that are involved in maintaining the balance of the intestinal microflora. Such products also include drinks such as tan, ayran or koumiss.

If bloating, abdominal pain, or other digestive problems regularly appear after dairy products, it is better to discuss the situation with your doctor. A specialist will help determine the possible cause of the reaction by analyzing feces for carbohydrates and a genetic test for lactose intolerance and, if detected, adjust the diet.

The South China Morning Post (SCMP) newspaper reported on the importance of fats for the body on February 9. According to a study, the consumption of fatty dairy products is associated with a lower risk of dementia.

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