What is a milk protein allergy
When a person has a milk allergy, they may exhibit the following signs and symptoms within a short period of consuming milk or dairy products:
- Hives (urticaria)
- Upset stomach or gastrointestinal discomfort
- Bloody stools—this is especially common with infants
- Anaphylaxis—a rare but potentially life-threatening reaction that affects breathing and can lead to shock, and eventually death in extreme cases.
If you or your kid experiences any of these symptoms, be certain to see an allergist.
If you or your kid suffers an anaphylactic reaction seek emergency medical care immediately. It is likely that the emergency room doctor will recommend you consult with an allergy specialist to prevent future reactions.
Allergists are the food allergy experts. So if you suspect you own a milk allergy you should make an appointment with an allergy specialist to discuss your concerns. At your appointment a detailed personal history will be taken, including the foods you typically eat, symptoms you experience, how endless the symptoms lasted and what, if anything, you did to alleviate the symptoms.
In most cases your allergies will be diagnosed by either skin-prick test or a simple blood test.
For the skin-prick test, a little spot on your forearm or upper back will be lightly pricked with a little toothpick-like device containing a tiny quantity of milk protein extract.
If you own a milk allergy you should develop a little hive where your skin was pricked—this generally happens within 10-15 minutes.
With the blood test, a blood sample taken and tested for the presence of Immunoglobulin E (IgE) antibodies. These are antibodies produced by your body in response to an allergen. The blood test results will be reported as a numerical worth. The higher the number, the more likely you are truly allergic to milk.
Treatment for Milk Allergy Reactions
Since food allergies are some of the most dangerous and one of most common causes of anaphylaxis, patients with milk allergies should carry an epinephrine auto-injector with them at every times—as this is the only immediate treatment for anaphylactic shock.
If your kid has the allergy, teachers or other caregivers should know of their condition and understand how to properly use the auto injector.
Milk Allergy Management
Avoidance of foods and drinks containing milk protein is the only sure-fire way to manage milk allergies.
People with milk allergies and parents of children with this allergy must carefully read every ingredient labels.
Luckily for allergy sufferers, milk is one of the allergens that own specific labeling requirements thanks to the Food Allergen Labeling and Consumer Protection Act of 2004. This law requires every food sold in the US to clearly identify and label whether milk or milk products (or other specific allergens) are included in their foods.
Some milk allergic people can tolerate foods containing milk that own been cooked or extensively heated.
Your allergy specialist can assist determine whether you or your kid can tolerate milk in baked goods or if every milk products should be avoided.
For infants with milk allergies, your pediatrician or pediatric allergy specialist can assist you determine the most effective baby formula to give your baby.
Most non-dairy milks are compared to cow’s milk, which has a strong nutritional package. Cow’s milk contains 8 g of protein — more than a hard boiled egg — along with 300 mg of bone-building calcium and 400 mg of potassium, a nutrient that’s lacking in most Americans’ diets.
It’s hard to argue with the spectrum of nutrients in milk, unless of course, you own lactose intolerance (which causes troubling symptoms, such as gas and bloating) or a milk protein allergy.
Speaking of lactose, the 12 g of sugar listed on a milk label are every from this natural sugar.
Milk itself comes in numerous varieties, from fat-free (skim) to whole, organic and lactose free. I generally recommend 1% milk since as the percentage goes up, so does that saturated fat. That said, if you’re otherwise healthy and consuming mostly excellent fats from foods love avocados, nuts, olives, and oily fish, I’m less concerned about 2% milk.
As far as organic goes, it’s a term that refers to the farm’s sustainability and management practices.
Though I select organic milk for my home, organic and conventional milk own the same nutrition and safety profile, so deciding between the two comes below to a personal choice.
Nutritional notes (per cup; based on 1% milk): 110 calories; 2.5g fat (1.5g sat fat); 8g protein; 12g carbohydrate; 12g sugar; 0g fiber
Tasting notes: Ranges from a little thin and watery (fat free) to luscious and wealthy (whole).
Milk Allergy vs Lactose Intolerance
A dairy allergy and lactose intolerance are not the same thing.
Milk allergies are a reaction from your immune system to a protein (casein) found in milk—your body treats this protein as a dangerous invader and mounts a response to the allergen leading to hives, stomach discomfort, vomiting and even anaphylactic shock.
This can be a serious medical emergency.
Individuals who are lactose intolerant own digestive systems that own trouble digesting (or cannot digest) the sugar in milk (also known as “lactose”).
Lactose intolerance is a result of a lack of the enzyme lactase, which is required by the body to metabolize lactose. A lack of this enzyme leads to stomach discomfort, gas, diarrhea, and sometimes vomiting, but it is not medically dangerous.
If you are suffering from stomach problems or are having reaction after eating dairy-containing foods, you should contact an allergy specialist to schedule an allergy test to determine if you own a milk allergy or if there is some other issue.
What is a food allergy?
Food allergies happen when the body’s immune system reacts to a protein in a specific food.
When exposed to the food, the body produces antibodies to the protein. Once enough antibodies build up, an exposure to the food will trigger allergic symptoms.
What is the difference between an adverse reaction to a food and a true food allergy?
With a food allergy, the body’s immune system mistakenly tries to defend against certain food proteins as if they were invading germs.
With an adverse reaction to a food, although symptoms may be similar to those of an allergy, the immune system is not involved.
In either case, it is generally recommended that the problem food be eliminated from the diet.
What are the most common food allergies and food intolerances?
The food allergies most common among young children are those to cow’s milk, soy, egg whites, wheat, and citrus.
Any food has the potential to trigger an allergy, though.
Lactose intolerance and gluten intolerance are 2 of the most common types of food intolerances. Children can also own intolerance to food additives, such as monosodium glutamate, nitrates, nitrites, sulphites, and dyes.
Will my kid own her food allergy or intolerance for life?
It depends. About half of every children who develop a food allergy before age 3 eventually outgrow it, generally by about age 7 years.
Children who develop an allergy after age 3 years are less likely to outgrow it.
Allergies to nuts and shellfish are more likely to persist for life.
Also, intolerances such as wheat sensitivity in celiac disease are lifelong conditions.
Can food allergies be prevented?
Delaying the introduction of highly allergenic foods may assist.
If a kid has a family history of allergies, it is best not to introduce cow’s milk, soy, wheat, corn, and citrus until after the first birthday.
How is an allergy diagnosed?
Generally, the suspect food is eliminated from the diet for 2 weeks to see if symptoms lessen.
If the cause of symptoms is not clear, skin or blood tests may be performed.
How dangerous is a food allergy?
Allergic reactions can be serious. Seek medical assistance immediately if your child
- Has trouble breathing or turns blue
- Develops swelling in the head and neck
- Has generalized hives (smooth red swellings that itch, burn, or sting)
- Has bloody diarrhoea
- Is extremely pale or weak
Even if your kid does not show any of these severe symptoms, you should consult your health care professional soon if you suspect that your kid has an allergy.
What is food intolerance?
Food intolerance is an abnormal but non-allergic reaction to a food.
With food intolerance, a person generally does not make enough of a certain enzyme needed to digest some part of a food.
What are the symptoms of a food allergy?
Diarrhoea and vomiting are the most common symptoms. Skin rashes, itching, runny nose, wheezing, tightness in the throat, and swelling of the lips, tongue, or mouth may also occur.
Symptoms may appear within a few minutes or take as endless as 48 hours to appear.
As a general law, if symptoms are triggered by an allergy, your kid won’t own a fever.
If I am allergic to a food, will my kid be allergic, too?
If a parent or sibling is allergic to a food, your kid may be more likely to develop an allergy.
However, you may increase the chances of preventing a food allergy if you eliminate the offending food from your toddler’s diet.
How prevalent are food allergies?
True food allergies are fairly rare. However, about one-third of children may own an adverse reaction to a food, which may be mistaken for a food allergy.
How can I tell whether my kid had outgrown her food allergy?
If you desire to test, a food challenge should only be performed under your doctor’s supervision in his office. Never attempt a food challenge yourself at home.
Allergy and Intolerance
What are they and what to do if you suspect your kid has one
The prevalence of allergies has increased greatly over the final two decades, although experts are still trying to discover exactly why
- Children are more at risk of developing an allergy if they own a parent or shut relative that has asthma, eczema, hay fever or food allergy
- Cows’ milk protein allergy is the most common food allergy in children, as cow’s milk is the major food that a bottle-fed kid is given.
Many mums worry about their children reacting to the foods they give them or developing an allergy.
Allergy and intolerance are two distinct conditions and should not be confused.
Recommendations for children considered at higher risk of developing food allergy
Children with a family history of allergy are at a higher risk of developing a food allergy, and there are certain recommendations that include:
- Exclusive breastfeeding for the first six months of life
- Weaning foods to be introduced one at a time with a period of at least one day between new foods so that symptoms can be monitored
- Food intolerance is any adverse response that happens each time a food is eaten
- A food intolerance is often a more delayed reaction, generally occurring hours or even days after eating certain foods
- Lactose intolerance is an example, where there is a lack of or a reduced quantity of the enzyme which is needed for lactose digestion
- Food intolerance symptoms often involve the digestive tract and include pain and colic, bloating, wind, diarrhoea and sometimes vomiting
If you suspect your kid has a food allergy or intolerance
It is really significant that if you suspect that your kid has had an adverse reaction to a food, you should seek professional medical advice.
If an allergy or intolerance is diagnosed you will then be given assist to formulate a suitable diet for your kid which ensures that their diet continues to meet their nutritional needs.
Taskforce Members: A. Muraro, The Referral Centre for Food Allergy Diagnosis and Treatment Veneto Region, Department of Mom and Kid Health, University of Padua, Padua, Italy; S. Halken, Hans Christian Andersen Children’s Hospital, Odense University Hospital, Odense, Denmark; S. H. Arshad, Clinical and Experimental Sciences Academic Unit, University of Southampton Faculty of Medicine, Southampton, David Hide Asthma and Allergy Research Centre, St Mary’s Hospital, Isle of Wight, NIHR Respiratory Biomedical Research Unit, University Hospital Southampton NHS Foundation Believe, Southampton, UK; K.
Beyer, Clinic for Pediatric Pneumology & Immunology, Charité Universitätsmedizin Berlin, Berlin, Germany; A. E. J. Dubois, Department of Pediatric Pulmonology and Paediatric Allergy, GRIAC Research Institute, University Medical Centre Groningen, University of Groningen, Groningen, the Netherlands; G. Du Toit, Department of Paediatric Allergy, Division of Asthma, Allergy and Lung Biology, MRC & Asthma UK Centre in Allergic Mechanisms of Asthma, King’s College London, Guy’s and St Thomas’ NHS Foundation Believe, London, UK; P. A.
Eigenmann, Department of Kid and Adolescent, Allergy Unit, University Hospitals of Geneva, Geneva; K. E. C. Grimshaw, Clinical and Experimental Sciences Academic Unit, University of Southampton Faculty of Medicine, Southampton; A. Hoest, Hans Christian Andersen Children’s Hospital, Odense University Hospital, Odense, Denmark; G. Lack, Department of Paediatric Allergy, Division of Asthma, Allergy and Lung Biology, MRC & Asthma UK Centre in Allergic Mechanisms of Asthma, King’s College London, Guy’s and St Thomas’ NHS Foundation Believe, London, UK; L.
O’Mahony, Swiss Institute of Allergy and Asthma Research, University of Zurich, Zurich, Switzerland; N. G. Papadopoulos, Institute of Human Development, University of Manchester, Manchester, UK, Allergy Department, 2nd Pediatric Clinic, University of Athens, Athens, Greece; S. Panesar, Evidence-Based Health Care Ltd, Edinburgh, UK; S.
Prescott, School of Paediatrics and Kid Health Research, University of Western Australia, Perth, WA, Australia; G. Roberts, Clinical and Experimental Sciences Academic Unit, University of Southampton Faculty of Medicine, Southampton, David Hide Asthma and Allergy Research Centre, St Mary’s Hospital, Isle of Wight, NIHR Respiratory Biomedical Research Unit, University Hospital Southampton NHS Foundation Believe, Southampton, UK; D. de Silva, Evidence-Based Health Care Ltd, Edinburgh, UK; C. Venter, David Hide Asthma and Allergy Research Centre, St Mary’s Hospital, Isle of Wight, School of Health Sciences and Social Work, University of Portsmouth, Portsmouth, UK; V.
Verhasselt, Hôpital de l’Archet, Université de Nice Sophia-Antipolis EA 6302 «Tolérance Immunitaire», Nice, France; A. C. Akdis, Swiss Institute of Allergy and Asthma Research (SIAF), University of Zurich, Davos, Switzerland; A. Sheikh, Allergy & Respiratory Research Group, Centre for Population Health Sciences, The University of Edinburgh, Scotland, UK, Division of General Internal Medicine and Primary Care, Brigham and Women’s Hospital/Harvard Medical School, Boston, MA, USA
Worldwide distribution and goat milk benefits was discussed, leading to the justifiable assumption that more people drink goat milk or eat their products than any other milk after weaning from human nursing.
Goats own had a superior growth rate in numbers compared to other milk-producing domestic animals, especially in the developing countries with large population increases and high rates of undernutrition and malnutrition.
Modern goat farming, especially with milking goats, can be fairly profitable regardless of country, if intensive types of management are practiced, leading to the prospect that for the increasing people populations there are increasing numbers of milk-producing goats available to fight undernutrition and malnutrition.
The choice for goat milk has at least three reasons,¹ they are more adapted to severe climate and geological conditions than any other domestic milk-producing mammal;2 they are easier and cheaper kept, especially by women and children than any other domestic milk-producing mammal;3 and their milk has superior nutritional and health qualities compared to the milk of the other domestic milk-producing mammals.
Thus it can seriously be asked why do goat milk benefits matter?
What then is the justification of producing goat milk, if goat milk vs. cow milk were the same for the nutrition of man? However, they are not in at least two major categories: proteins and lipids in goat milk are extremely diverse from those in cow milk. Milk proteins are of the same type in cow or goat milk, but their relative amounts differ greatly, which affects human digestion and cheese yield significantly.
Alpha-s-1 casein is the major protein in cow milk but is only found in extremely low levels or not at all in goat milk, where the polymorphic variant alpha-s-2 casein dominates, which is responsible for soft curd and easier digestion but also lower cheese yield.12 Efforts are under way in France and the U.S. to test goat bucks for the presence of the rare alpha-s-1 casein gene and breed selectively against it. Unfortunately, this would eliminate one of the superior values of goat milk for human nutrition, just because cheese yield would be higher.
Kappa casein has also been found to differ between cow and goat milk because of amino acid substitutions. Average amino acid composition of goat milk is higher in six of the 10 essential acids: cysteine, tyrosine, lysine, valine, threonine, and isoleucine. Due to these compositional differences, some physical properties of goat milk also differ, such as the size and form of the casein micelle, solubilization, mineral contents, and heat stability.
SCT and MCT own been used as medicaltreatments in cases of gastrointestinaland other disorders includingintestinal resection, coronary bypass,gallstones, premature baby feeding,malabsorption syndrome, and others,because of their unique ability toprovide energy directly in human metabolisminstead of being depositedin adipose tissue, while also lowering,limiting, and inhibiting cholesterol,13-16which is of significant benefit forcardiovascular health.
This biomedicalsuperiority of goat milk has not beenused in marketing and promotion, buthas grand potential.17In a study inMadagascar18with 30 hospitalizedchildren, those on goat milk outgainedthe cow milk children by 9 percent during thestudy period. In other studies in Spain,19similar results were obtained besidesa reduction of entire cholesterollevels and the LDL part, which wasdue to the higher provision of MCTfrom goat milk.
In an Algerian study20with 64 children with malabsorption syndromes, feeding goat milk causedsignificantly higher rates of fat absorption in the intestines.
Cow milk protein allergy in infants can be eight percent according to one study21 or as high as 20 percent according to another study,22 depending on country, but the use of goat milk is a cure in approximately at least 40 percent of every cow milk allergy cases23 or more.24 Many anecdotal reports25 support goat milk benefits for cases with cow milk allergy. A preliminary report26 of a nutritional study with 38 children drinking daily either 1 liter goat milk or 1 liter cow milk showed that 22 percent of the cow milk children were underweight.
The goat milk children were superior in skeletal mineralization, blood serum vitamin A, calcium, thiamin, riboflavin, niacin, and hemoglobin levels. A study with rats27 fed either goat or cow milk showed the goat milk rats grew also significantly better, had higher liver weights, greater hemoglobin iron acquire, and higher iron absorption. The wide genetic diversity of milk proteins makes it hard to identify which one is the responsible one in clinical cases of allergy, however studies with guinea pigs28 have shown that they had allergic reactions when fed alpha-s-1 casein and not if they were fed alpha-s-2 casein.
Since alpha-s-1 casein is the dominant protein in cow milk, this may now explain why goat milk is so often a cure for cow milk allergy, since the dominant protein in goat is not alpha-s-1 casein but alpha-s-2 casein and goat milk lacking alpha-s-1 casein is less allergenic.
Allergy or intolerance to cows’ milk
- Children can react to cows’ milk, baby formula based on cows’ milk, or even breast milk if cows’ milk or dairy products own been consumed by the mother
- If cows’ milk is causing symptoms in your kid, it is significant to determine whether it is the protein or the lactose (a milk sugar) which is causing the problem, as this will determine the type of dietary restrictions they will need
- Symptoms of the two can be similar and include eczema or rashes, diarrhoea, vomiting and stomach cramps.
Lactose intolerance will not produce hives or breathing difficulties
- A lactose intolerance will not show up in conventional allergy testing love a skin prick test or blood test
- A food allergy involves the immune system and often causes an immediate reaction after consumption of the food allergen (something in the food that causes an allergic reaction)
- The most common symptoms of a food allergy are irritation of the skin and eyes, swellings around the eyes, mouth and tongue, sneezing and blocked or runny noses, shortness of breath and coughing, abdominal pains, diarrhoea and vomiting
- Around 5-8 % of children will develop a true food allergy and up to 90% of children will grow out of these allergies, often by five years of age.
They may however go on to develop other allergy related conditions, such as asthma, eczema, hay fever or rhinitis, later in life
- The foods that most commonly cause food allergies are; eggs, cows’ milk, nuts, wheat, fish, shellfish, peanuts and soya
Try Our New Goat Milk Beverage
SUSU MELL – by PUPA
Though non-dairy milks own been around for a while, they’ve recently experienced soaring sales and huge popularity — due, in part, to environmental concerns, dairy issues (from allergies to lactose intolerance), and just general interest in dairy alternatives.
From the variety of base ingredients to the assortment of flavors, there own never been more knock-offs to select from.
But if the number of choices has left you udderly confused (see what I did there?), here’s a quick guide to assist you navigate the dairy and non-dairy aisle.