Cow’s milk is the most frequently encountered food allergen in infancy, and milk allergy is often the earliest indicator that a baby is atopic. Precise figures of the incidence of cow’s milk allergy are hard to find because of the difficulties in obtaining an accurate diagnosis, differences in the populations used for research studies, and disagreement about allergy symptoms (clinical criteria) for the condition. All studies agree, however, that cow’s milk allergy is most prevalent in early childhood with an incidence of 2 to 7.5 percent being reported. (more…)
Cow’s milk allergy results when antibodies against milk allergens are produced by the immune system.
Milk allergens are proteins; more than 25 distinct milk proteins have been identified in the various fractions of milk. The fractions include casein, whey, serum, and certain additional ingredients. (more…)
Terms Indicating the Presence of Cow’s Milk Components
Butter, Butter fat, Butter-flavored oil, Butter solids, Whipped butter, Artificial butter flavor, Natural butter flavor, Buttermilk, Buttermilk solids, Cheese, Cottage cheese, Processed cheese, Cream cheese, Feta, Ricotta, Quark, Curd, Homogenized; 1%; 2%; skim; whole;lowfat; nonfat milk, Acidophilus milk, Lactaid® milk, Lacteeze® milk, Condensed milk, Evaporated milk, Cultured milk, Milk solids, Malted milk, Milk powder, Cream, Whipped cream, Half-and-half, Light cream, Ice cream, Ice milk, Sherbet, Yogurt, Casein, Casein hydrolysate, Hydrolyzed casein, Ammonium caseinate, Calcium caseinate, Potassium caseinate, Sodium caseinate, Rennet casein, Whey, Whey protein, Whey powder, Sweet dairy whey, Whey hydrolysate, Hydrolyzed whey, Delactosed whey, Demineralized whey, Lactose, Lactulose, Lactoglobulin, Lactalbumin
Ingredients That May Contain Milk Proteins
Brown sugar flavoring,Margarine, Natural flavor,Caramel flavor, Chocolate, Simplesse®
High protein flour.
Note:
Lactic acid, lactate, and lactylate do not contain milk and need not
be avoided.
It is common to find anti-food IgG antibodies circulating in blood, even in people who have no signs or history of adverse reactions to foods. In fact, some authorities think that an increase in anti-food IgG in some cases might be indicative of successful resolution of an IgE-mediated allergy. The subject of IgG-mediated food allergy is extremely complicated because of the nature of the antibody and the immunological reactions associated with it. The present knowledge about food allergy-associated IgG may be summarized as follows: (more…)
