Several health authorities have addressed ways that those with lactose intolerance can benefit from dairy's unique nutrient package of nine essential nutrients including calcium, potassium, magnesium and vitamin A, identified as "nutrients of concern" by the current Dietary Guidelines for Americans. The Dietary Guidelines encourages people with lactose intolerance to try lower-lactose dairy food options to ensure they get the essential nutrients found in dairy. In a supplement to the October issue of the Journal of the National Medical Association (JNMA), the National Medical Association states that dairy milk alone provides a key package of essential nutrients, and that African Americans should use dietary strategies to increase the amount of dairy foods they consume. And in a 2006 report, the American Academy of Pediatrics (AAP) recommends children with lactose intolerance still consume dairy foods to help meet calcium, vitamin D, protein and other nutrient needs essential for bone health and overall growth. The report cautions that lactose intolerance should not require avoidance of dairy foods.

The National Dairy Council has identified some strategies to help people with lactose intolerance enjoy the taste and nutrition of dairy:

The good news is lactose-free milk is regular milk, just without the lactose. It provides the same unique package of nine essential nutrients as found in the equivalent form of regular milk (reduced-fat, fat-free etc.) - calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin and niacin (niacin equivalents). Try drinking small amounts of milk with meals. Consuming milk with other foods or a meal can make it easier to digest, so try milk on cereal, in smoothies or licuados, and enjoy a glass of milk with lunch or dinner.Try cooking with milk. Make oatmeal with milk instead of water and add milk to soups, sauces, casseroles, etc. Try eating yogurt. Yogurts that contain live and active cultures can make it easier for the digestive system to digest lactose.Try aged cheeses. Aged cheeses like Swiss, Parmesan, Gouda, Colby, provolone, Cheddar, Edam, Fontina, Gruyere, Muenster and Monterey Jack have very little lactose.

SOURCE National Dairy Council