A milk allergy is a food allergy, a negativ immune reaction to one or more of the protein components of milk in any animal (most commonly alpha S1-casein, a protein in cow’s milk). The body manifests either an antibody-based immune reaction or a cell-based immune reaction to such allergens. Antibody responses are often rapid and may entail anaphylaxis, a potentially life-threatening illness. Cell-mediated answers take hours to days to appear.
A vast array of foods may cause allergic reactions, however at the United States 90 percent of allergic reactions to foods are caused by cow’s milk, eggs, wheat, peanuts, tree nuts, shellfish, soy and fish. The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 requires that the label of a food which includes a component which contains or is protein from those eight big food allergens announce the existence of the allergen in the way described by the law.
Milk allergy, one of the most common food allergies in children, is an abnormal response by the body’s immune system to milk and products containing milk. Cow’s milk is the usual cause, but milk from sheep, goats, buffalo and other mammals also can cause a reaction.
An allergic reaction usually occurs minutes to hours after consuming milk. Signs and symptoms of milk allergy range from mild to severe and can include wheezing, vomiting, hives and digestive problems. Sometimes, milk allergy can cause anaphylaxis — a severe, life-threatening reaction.
Symptoms of Milk Allergy
Milk allergy symptoms, which vary from person to person, take place a couple of minutes to a couple hours after drinking milk or eating milk products.
Immediately after swallowing milk, symptoms and signs of a milk allergy may contain:
- Hives
- Wheezing
- Vomiting
Signs and symptoms that may take more time to develop include:
- Loose stools, which may contain blood
- Diarrhea
- Abdominal cramps
- Coughing or wheezing
- Runny nose
- Watery eyes
- Itchy skin rash, often around the mouth
- Colic, in babies
Causes of Milk Allergy
All real food allergies are caused by an immune system malfunction. Your immune system identifies certain milk proteins as damaging, triggering the generation of immunoglobulin E (IgE) antibodies to neutralize the protein (allergen). Next time you come in touch with all these proteins, IgE antibodies recognize them and indicate that your immune system to release histamine and other compounds, causing a variety of allergic symptoms and signs.
There are two main proteins in cow’s milk that can cause an allergic reaction:
- Casein, found in the solid part (curd) of milk that curdles
- Whey, found in the liquid part of milk that remains after milk curdles
You or your child may be allergic to only one milk protein or both. These proteins may be hard to avoid because they’re also in some processed foods. And, most people who react to cow’s milk will react to sheep’s, goat’s and buffalo’s milk. Less commonly, people allergic to cow’s milk are also allergic to soy milk.
Prevention of Milk Allergy
There is no certain way to avoid a food allergy, however, you can prevent responses by preventing the food which triggers them. If you understand you or your child is allergic to milk, avoid milk and dairy products.
Read food labels carefully. Search for casein, a milk derivative, which may be located in some surprising places, including in certain canned tuna or nondairy products. Query ingredients when ordering in restaurants.
