In an interview with RBC-Ukraine, geneticist Dmytro Mykytenko explained why lactose intolerance in adulthood is not a pathology for a significant portion of Ukrainians, but rather a natural genetic trait, whereas most cases of gluten sensitivity, conversely, are not of hereditary origin. The expert emphasized that understanding these differences is critically important for forming a rational approach to nutrition and for avoiding either underestimating or overestimating one's own dietary restrictions.
The genetics of lactose intolerance: why it is the "norm" for the region
According to Mykytenko, the loss of the ability to digest lactose with age is a common phenomenon among Ukrainians. "Milk intolerance is the norm for Ukrainians. Most elderly people switch from whole milk to fermented dairy products because they lose the ability to digest lactose," the geneticist explained. He added that such a problem is practically unheard of in children: "If the mother breastfeeds, the child has no genetic intolerance." Thus, lactose intolerance in adults is not a disease, but a predictable change in the enzymatic system that is laid down at the genetic level.
Historical roots: why milk did not become a staple of the diet
Mykytenko drew attention to the historical context in which the region's food traditions formed. For Ukrainians, he noted, pig farming was historically more characteristic than dairy cattle farming. Due to raids by nomadic peoples, pigs were easier to keep, since they were not taken away as often as cattle. This is why the tradition of milk consumption in this region developed over a shorter period, which, in the geneticist's view, affected the local population's genetic adaptation to lactose.
When does genetic intolerance manifest: at 20, 30, or 50?
It is important to understand that genetic variants of intolerance may be present from birth, yet it is impossible to predict exactly when they will manifest. As Mykytenko noted, this can happen at 20, 30, or 50 years of age. This means that a person who has consumed dairy products without problems all their life may suddenly encounter intolerance in middle age — and this is not a cause for panic, but the unfolding of a genetically programmed scenario.
Gluten: heredity or a consequence of the modern diet
Unlike lactose, most cases of gluten sensitivity, according to the expert, are not directly linked to heredity. "Most forms of gluten intolerance are secondary in nature," Mykytenko stated. He explained that modern foods contain substantially more gluten than a few decades ago, and the human enzymatic system does not have time to adapt so quickly to the changed food landscape. In this regard, the geneticist advises consciously limiting excess gluten in the diet. At the same time, he emphasized that primary genetic gluten intolerance is a rare phenomenon that requires a lifelong gluten-free diet.
Practical takeaways for everyday eating
The totality of Mykytenko's statements allows us to draw several practical conclusions. First, switching to fermented dairy products in middle age is a logical and genetically grounded strategy. Second, sudden gluten sensitivity most often signals not a genetic defect, but an overload of the enzymatic system caused by excess of this protein in the modern diet. Third, if primary genetic intolerance of any kind is suspected, a consultation with a qualified specialist is necessary for accurate diagnosis. This material is for general educational purposes and does not constitute medical advice.
