Why Is Lactose Intolerance So Common Among Asians? IPB University Researcher Reveals the Reasons

Studies show that around 68–70 percent, or five billion adults worldwide, experience lactose intolerance. In East Asian countries such as China, Japan, Korea, and Vietnam, the prevalence of lactose intolerance reaches 90–95 percent.

Prof Ronny Rachman Noor, an Ecological Genetics Expert at IPB University, explained that lactose intolerance is more common among non-Caucasian populations, including Asians. This is because they generally do not possess the “lactase persistence” gene mutation that allows the production of the lactase enzyme to continue into adulthood.

“The lactase persistence gene mutation, which emerged around 7.500 years ago in Northern Europe, enabled adults there to digest lactose efficiently. As a result, Caucasian populations tend to have relatively low rates of lactose intolerance, ranging from only 5–15 percent,” he explained.

However, Prof Ronny added that in Asia, Africa, and the Americas, milk consumption became widespread relatively recently, so this genetic mutation has not spread extensively.

What About Indonesia?
In Southeast Asia, the prevalence of lactose intolerance is also very high, reaching 85–98 percent. In Indonesia, lactose intolerance affects 21,3 percent of children aged 3–5 years and increases with age. The prevalence rises to 57,8 percent among children aged 6–11 years, while among adolescents aged 12–14 years and older adults, the rates are even higher.

“The high prevalence indicates low fresh milk consumption, which may contribute to deficiencies in calcium, vitamin D, and protein among children and older adults,” said Prof Ronny.

He explained that lactase non-persistence is actually a normal condition after the breastfeeding period, when the body’s production of the lactase enzyme naturally declines. Lactose intolerance is generally characterized by symptoms such as bloating, diarrhea, abdominal pain, and significant discomfort after consuming milk or dairy products.

Although it is usually not dangerous and differs from milk allergy, which can trigger anaphylaxis, the condition can still interfere with comfort and quality of life by making daily activities more difficult.

As a solution, Prof Ronny recommends avoiding foods high in lactose, such as fresh milk, cream, ice cream, and soft cheeses. Instead, people can choose low lactose or lactose-free products, including lactose free milk, A2 milk, yogurt, and hard cheeses such as cheddar or parmesan, allowing them to enjoy their favorite foods without worrying about digestive problems.

“We can also take lactase enzyme supplements before consuming milk and seek alternative sources of calcium that are both delicious and nutritious, such as anchovies, tempeh, tofu, green vegetables, legumes, and fortified soy milk. This way, calcium and protein requirements can still be met without having to worry about lactose intolerance,” he explained. (*/Rz)(IAAS/PRP)