Randy Chandler
Many people experience stomach issues after consuming melted cheese. While the exact cause of this is not known, it is suspected to be related to lactose intolerance, a condition affecting up to 70% of people worldwide, which causes symptoms such as stomach pain, bloating, gas, and diarrhea. Some people with lactose intolerance find that they can tolerate small amounts of certain cheeses, such as aged, hard, goat, or sheep cheeses, which have lower levels of lactose. However, others find that melted cheese consistently causes stomach upset, regardless of the type of cheese. It is important to note that stomach issues can also be caused by other factors, such as food allergies, and it is always recommended to consult a healthcare professional for personalized advice.
| Characteristics | Values |
|---|---|
| Type of intolerance | Bile Acid Malabsorption, Lactose intolerance |
| Symptoms | Stomach pain, bloating, gas, diarrhea, nausea, vomiting, constipation, violent diarrhoea, itchy nose, asthma attacks, hives, runny nose |
| Causes | Bacteria in the colon, fermentation of lactose, undigested lactose, large fat globules in cow's milk, individual sensitivity |
| Treatment | Lactaid, avoiding high-lactose foods, aged cheeses, goat or sheep cheeses, small amounts of hard cheese |
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What You'll Learn
Lactose intolerance
People with lactose intolerance experience a range of digestive symptoms, including bloating, diarrhea, gas, abdominal pain, and nausea. These symptoms typically occur within 30 minutes to 2 hours after consuming lactose-containing foods or drinks. The severity of symptoms can vary from person to person, and some individuals may be able to tolerate small amounts of lactose without experiencing any issues.
There is currently no cure for lactose intolerance, but symptoms can be effectively managed through dietary modifications. Individuals with lactose intolerance may need to reduce their lactose intake or avoid lactose altogether, depending on their tolerance level. Lactose-free or lactose-reduced dairy products are available, and calcium and vitamin D supplements can be taken to ensure adequate nutrient intake.
It is important to note that lactose intolerance is different from a milk allergy. While lactose intolerance affects the digestive system, a milk allergy is an immune response that can affect multiple organ systems. If you suspect you have lactose intolerance, it is advisable to consult a healthcare professional for proper diagnosis and guidance on managing the condition.
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Bile acid malabsorption
BAM was first recognised in patients with ileal disease. When other causes were identified, and an idiopathic, primary form was described, a classification into three types was proposed:
- Type 1: Bile acid malabsorption, secondary to ileal resection or ileal inflammation (e.g. in Crohn's disease). This type is caused by reduced expression of specialised transporters that facilitate bile acid reabsorption.
- Type 2: Idiopathic bile acid malabsorption, also known as primary bile acid diarrhoea. This type may be caused by an overproduction of bile acids due to lower levels of the ileal hormone fibroblast growth factor 19 (FGF19), which negatively regulates the synthesis of bile acids in the liver.
- Type 3: Secondary to various gastrointestinal diseases, including cholecystectomy, vagotomy, small intestinal bacterial overgrowth, radiation enteropathy, celiac disease, and chronic pancreatitis. This type can occur when intestinal motility is affected by gastrointestinal surgery or when bile acids are deconjugated by small intestinal bacterial overgrowth, resulting in reduced absorption.
Several methods have been developed to identify BAM, including the SeHCAT test, a nuclear medicine test involving two scans a week apart to measure bile acid excretion and reabsorption. Treatment with bile acid sequestrants, such as cholestyramine and colestipol, is often effective, although some patients may find them difficult to tolerate.
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Dairy allergy
Dairy products, including cheese, are a well-known source of allergy-causing milk proteins. Milk allergy is an atypical immune system response to milk and products containing milk. The allergy is caused when the immune system reacts to milk and dairy products as though they are dangerous invaders. This can lead to allergic reactions, which can range from mild to severe.
The usual cause of milk allergy is cow's milk, but milk from sheep, goats, buffalo, and other mammals can also cause a reaction. Milk proteins are found in many foods, including all dairy products, and in many places where they might not be expected. For example, some canned tuna, sausage, meats, and other non-dairy products may contain casein, one of the two main types of milk protein. Casein comprises about 80% of milk protein and is found in the solid part of milk, while the other 20% is made up of whey proteins, found in the liquid part of milk.
The symptoms of a milk allergy reaction can be mild, such as hives, wheezing, vomiting, and an upset stomach, or severe, such as anaphylaxis, a rare, potentially life-threatening reaction that impairs breathing and can send the body into shock. If you are at risk of a severe allergic reaction, it is recommended to carry and know how to use emergency epinephrine (adrenaline). Additionally, wearing a medical alert bracelet or necklace can help inform others of your allergy in case of an emergency.
It is important to note that milk or dairy allergies and lactose intolerance are not related. Lactose intolerance is caused by a deficiency of lactase, an enzyme required to metabolize lactose, the sugar in milk. Symptoms of lactose intolerance include abdominal gas, diarrhea, and abdominal cramps.
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Fat globules in cheese
Milk fat globules are composed of a core of triglycerides, cholesterol, and retinol esters. They are coated by a biological membrane, also known as the milk fat globule membrane (MFGM). This membrane is structured as a trilayer of polar lipids (phospholipids, sphingolipids), cholesterol, and proteins (glycoproteins and enzymes). The MFGM plays a crucial role in preventing the coalescence of milk fat globules and protecting them from the action of milk and bacterial lipases.
The size of milk fat globules can significantly impact the properties of cheese, particularly Cheddar cheese. Research has shown that Cheddar cheese prepared with milk containing smaller fat globules tends to have a softer texture and higher moisture content. It also undergoes greater proteolysis during ripening compared to cheese made from milk with larger fat globules. This difference in ripening rate may be attributed to the higher rate of free fatty acid liberation observed in cheese made with larger milk fat globules.
In terms of sensory attributes, cheese made with smaller milk fat globules may exhibit differences in appearance, aroma, flavor, taste, and texture. For example, it tends to be less firm, less cohesive, less chewy, and less springy during maturation. It also tends to have a more intense cultured odor and flavor, including salty, rancid, and metallic notes.
The fat globules in milk serve as a delivery system, releasing fatty acids and contributing to gut health. The digestion of milk fat globules is influenced by their size, as well as the quality and structure of the interface. While some digestion occurs in the gastric phase, most lipids are digested in the duodenum, where they mix with bile salts and pancreatic secretions.
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Aged vs. fresh cheeses
If you're experiencing an upset stomach after consuming melted cheese, it may be due to the type of cheese you're eating, the amount you're consuming, or a combination of both.
Cheese, in general, is known to cause stomach issues, especially for those who are lactose intolerant. Harder, aged cheeses tend to be lower in lactose and may be better tolerated by those with lactose sensitivity. These include cheeses such as:
- Parmesan
- Asiago
- Sharp Cheddar
- Colby
On the other hand, fresh cheeses that are milder and softer tend to have higher lactose content and may be more likely to cause digestive issues for those with lactose intolerance. Some examples of fresh cheeses include:
- Mild Cheddar
- Ricotta
- Cottage Cheese
- American Cheese
- Mozzarella
Additionally, it's worth noting that the amount of cheese consumed can also contribute to stomach problems. Eating large quantities of any type of cheese, regardless of its age, can lead to an upset stomach or constipation due to its high-fat content and lack of fiber.
To summarize, if you find that melted cheese upsets your stomach, you may want to experiment with different types of cheese to see if you tolerate some varieties better than others. Opting for harder, aged cheeses in moderation may help alleviate stomach issues associated with melted cheese consumption.
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Frequently asked questions
It could be that you have a lactose intolerance or a dairy allergy. Lactose intolerance is very common, affecting up to 70% of people worldwide, and those affected often find that they can tolerate fermented milk products such as yoghurt and certain cheeses.
Common symptoms include stomach pain, bloating, gas and diarrhoea.
Aged cheeses, such as Parmesan, cheddars, and Swiss-style cheeses, are generally better tolerated as they have lower levels of lactose.
