{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T00:39:05Z","timestamp":1787704745759,"version":"build-2784847793"},"reference-count":98,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,3,29]],"date-time":"2024-03-29T00:00:00Z","timestamp":1711670400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"BUILD Dairy"},{"name":"Oregon Dairy Nutrition Council"},{"name":"USDA Multistate Workgroup W4002"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Lactose intolerance, which affects about 65\u201375% of the world\u2019s population, is caused by a genetic post-weaning deficiency of lactase, the enzyme required to digest the milk sugar lactose, called lactase non-persistence. Symptoms of lactose intolerance include abdominal pain, bloating and diarrhea. Genetic variations, namely lactase persistence, allow some individuals to metabolize lactose effectively post-weaning, a trait thought to be an evolutionary adaptation to dairy consumption. Although lactase non-persistence cannot be altered by diet, prebiotic strategies, including the consumption of galactooligosaccharides (GOSs) and possibly low levels of lactose itself, may shift the microbiome and mitigate symptoms of lactose consumption. This review discusses the etiology of lactose intolerance and the efficacy of prebiotic approaches like GOSs and low-dose lactose in symptom management.<\/jats:p>","DOI":"10.3390\/nu16071002","type":"journal-article","created":{"date-parts":[[2024,3,29]],"date-time":"2024-03-29T06:33:16Z","timestamp":1711693996000},"page":"1002","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Prebiotic Strategies to Manage Lactose Intolerance Symptoms"],"prefix":"10.3390","volume":"16","author":[{"given":"Gloria","family":"Angima","sequence":"first","affiliation":[{"name":"Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunyao","family":"Qu","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA"},{"name":"Nutrition Program, School of Nutrition and Public Health, College of Health, Oregon State University, Corvallis, OR 97331, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Si Hong","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9696-0967","authenticated-orcid":false,"given":"David C.","family":"Dallas","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA"},{"name":"Nutrition Program, School of Nutrition and Public Health, College of Health, Oregon State University, Corvallis, OR 97331, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"400S","DOI":"10.1080\/07315724.2011.10719983","article-title":"Milk and Dairy Products: A Unique Micronutrient Combination","volume":"30","author":"Gaucheron","year":"2011","journal-title":"J. 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