Lactase (lactase) is a necessary digestive enzyme for the breakdown of the main carbohydrate of milk Lactose (lactose).
Lactase is produced by the body in the small intestine.
In cases of reduced or zero production of lactase from the small intestine, the unbroken lactose is transported to the large intestine where it is fermented.
This leads to the production of hydrogen, carbon dioxide, and organic acids resulting in gas production, contraction of the muscles of the intestinal wall, and diarrhea.
The severity of the clinical manifestations depends on the degree of enzyme deficiency.
Lactose intolerance is not life-threatening, but it leads to disturbances in its quality, as the avoidance of dairy products can lead to dietary restrictions.
The potency of enzyme activity is measured in Food Chemical Codex (FCC) units.