Can a product with "0g sugar" contain lactose?

Original Article ↗ Hacker News Discussion ↗

Serving sizes, rounding, and “0g” claims

  • FDA “serving size” is defined as what people “customarily consume,” but commenters note manufacturers can choose unrealistically small servings, with little penalty.
  • In the US, nutrients are per serving and values under 0.5 g can be rounded to 0 g.
  • This allows products like cooking spray (pure fat) or Tic Tacs (mostly sugar) to show “0 g fat/sugar” per serving by making the serving tiny.
  • One comment calls the FDA effectively “legalized rounding,” noting attempts to chain rounding steps to hit regulatory thresholds.

US vs EU/other-region labeling

  • EU: mandatory per-100 g / 100 ml values “as sold”; per-portion is optional. This makes product comparison easier.
  • There is an exception: labels may give values “after preparation” if instructions are detailed, which some see as a loophole for dilution/serving-size games.
  • Some countries (e.g., Australia, much of Europe) routinely show both per 100 g and per serving; North America typically shows only per serving, which calorie trackers find frustrating.

“0g sugar” and lactose

  • “0 g sugar” in the US means <0.5 g sugar per serving; products can contain measurable lactose yet still claim 0 g.
  • In Europe, lactose counts as “sugar”; still, there can be small amounts and trace caloric content (e.g. “zero sugar” energy drinks with ~2 kcal/100 ml).
  • People with strong intolerance often assume up to ~0.5 g lactose may be present unless a product is explicitly labeled lactose-free.

Managing lactose intolerance and dairy alternatives

  • Intolerance is described as a spectrum; some tolerate small amounts or hard cheese, others react strongly to minimal lactose.
  • Many rely on lactase pills before eating dairy; others prefer lactose-free milk, arguing added lactase in the milk works better than pills.
  • Discussion on processing: standard lactose-free milk uses lactase to split lactose into glucose + galactose (tastes sweeter); some brands also remove part of the lactose via (ultra)filtration.
  • Question raised about diabetics: splitting lactose produces more “fast sugars,” so blood sugar impact must be considered.

Plant milks, additives, and nutrition

  • Plant-based “milks” are criticized by some as “pure chemistry” due to stabilizers, phosphates, and thickeners; others argue these are standard food-tech ingredients and can be used at home.
  • Concerns about phosphate load, particularly for people with kidney or vascular issues.
  • Environmental concerns mentioned, especially high water use for almonds, but not deeply resolved.
  • On vegan diets, participants debate supplement needs (B12, D, iron); consensus that B12/D often require attention but can be cheap and/or fortified.

Hidden lactose in foods

  • Examples cited: some dry sausages, certain beers (milk sugar for sweetness), instant dashi powders, and any product using whey powder.
  • Travelers note that lactose is usually listed in EU ingredients but only in the local language, making it easy to miss.

Food allergies, coeliac, and trust in labels

  • Several describe severe dairy protein allergy (distinct from lactose intolerance) and coeliac disease.
  • They emphasize strict avoidance, mistrust of restaurant assurances, and the need for household-level control (e.g., fully gluten-free homes).
  • Frustration with lax allergen labeling and enforcement is common; people feel they must assume some risk or damage when eating out.
  • A tragic anecdote about a fatal allergy reaction is used to argue for extreme caution and not outsourcing safety to under-incentivized staff.

Health experiences and US food system critique

  • Personal stories describe years of misdiagnosed pain/bowel issues resolved by eliminating lactose, with notable mental-health benefits.
  • Some newcomers to the US suspect differences between cow milk vs buffalo milk or fat vs lactose content but remain unsure.
  • Broader criticism of the US food system: heavy use of sugar substitutes, sodium, preservatives, and marketing-driven labels makes it hard to eat “real food” or rely on claims like “0 g sugar.”

Miscellaneous tangents

  • Clarification that “energy drinks” with zero calories provide stimulation mainly via caffeine and other compounds, not caloric energy; placebo-like effects are mentioned.
  • Side discussion on buffalo mozzarella vs cow-milk mozzarella, mostly about taste and cost, largely unrelated to labeling or lactose.