Probl Hig Epidemiol 2017, 98(4): 367-370pl

Assessment of knowledge level on lactose intolerance in a selected group of Tri-City students

Jadwiga Stankiewicz, Magdalena Rodak

Katedra Towaroznawstwa i Zarządzania Jakością, Akademia Morska w Gdyni

Summary
Introduction. Lactose is responsible for important sensory and nutritional characteristics of milk and can pose a problem for people whose body does not produce the enzyme which hydrolyzes this sugar. Medicine distinguishes three types of lactase deficiency: congenital, primary, and acquired (secondary), with many complex, underlying causes of such deficiency. It is important that the consumer with this gastrointestinal dysfunction should be aware of suitable product choices while knowledge of this subject ought to allow for an implementation of the proper diet.
Aim. To assess the level of knowledge of lactose intolerance among a selected group of university students from Tri-City.
Material & method. The direct questionnaire and an online questionnaire were used, while an author´s survey questionnaire of varied structure served as a research tool. The study comprised a total of 189 current university students from the Tri-City metropolitan area and was conducted between September 2016 and March 2017.
Results. The study group was characterized by a high awareness of the existence of lactose intolerance, although most of the respondents did not have that problem. The respondents showed an adequate level of knowledge by specifying sources of lactose in dairy products. However, low awareness of the presence of lactose in products ambiguously associated with this carbohydrate should be noted. Correct matching of the concept to the definition of allergy and intolerance was not a problem for a large proportion of the surveyed students.
Conclusions. The studied group of Tri-City students was characterized by sufficient knowledge of lactose intolerance. Most study participants correctly indicated lactose-containing products, but only half of the respondents could explain the concept of ´hidden lactose´

Key words:  intolerance, lactose, knowledge level, students