J Food Sci Nutr Res 2020; 3 (2): 121-135 DOI: 10.26502/jfsnr.2642-11000043 Journal of Food Science and Nutrition Research 121 Research Article The Relationship Between Consumptions of Dairy and Fermented Dairy Products in Lactose Intolerance Among Students of A Foundation University In Istanbul Hulya Demir 1* , Elif N Savcı 1 , Can Ergun 2 1 Yeditepe University, Health Science Faculty, Nutrition and Dietetic Departmant, Istanbul, Turkey 2 Bahcesehir University, Health Science Faculty, Nutrition and Dietetic Departmant, Istanbul, Turkey * Corresponding Author: Hulya Demir, Yeditepe University, Health Science Faculty, Nutrition and Dietetic Departmant, 34755, Istanbul, Turkey, Tel: +90 533 280 95 20; E-mail: hdemir40@gmail.com Received: 20 April 2020; Accepted: 06 May 2020; Published: 08 May 2020 Citation: Hulya Demir, Elif N Savcı, Can Ergun. The Relationship Between Consumptions of Dairy and Fermented Dairy Products in Lactose Intolerance Among Students of A Foundation University In Istanbul. Journal of Food Science and Nutrition Research 3 (2020): 121-135. Abstract This study was conduct to determine the gastrointestinal symptoms after the consumption of milk and dairy products, lactose intolerance status and knowledge with Pre-school Teacher Education departments students at a Foundation University. The study was carried out with 200 female students on a voluntary basis. A data information form with 22 questions was applied to the participants. NCSS (Number Cruncher Statistical System) 2007 (Kaysville, Utah, USA) program was used for statistical analysis. General information, milk, milk products and foods that may contain lactose consumption frequencies, gastrointestinal symptoms such as abdominal pain, diarrhea, gas, bloating in the stomach, stomach cramping, vomiting and nausea after consumption of milk and fermented milk products like yoghurt, kefir, cheese were obtained via data information form. Monthly consumption of milk and dairy products of the participants, total energy, calcium, lactose amounts were calculated. . It was observed that the students consumed cheese and yoghurt more. Among those participating in the study, the rate of those who were diagnosed with a health care provider and had lactose intolerance was found to be 1%, while those who are suspected of lactose intolerance were 36%. It was found that 76.3% of the students who thought that they had lactose intolerance started to feel the symptoms later. The rate of lactose intolerance in patients with chronic disease compared to patients without chronic