Milk allergy information

I really like this info I found. It is a very good explanation of the milk allergy. Clare expeiences all of the symptoms, but she has not experienced anaphylaxis, just coughing and wheezing.
Just food for thought, no pun intended....


Milk Allergy to cows’ milk is the most common food allergy in childhood, and affects 2-7% of babies under one year old. It’s more common in babies with atopic dermatitis. A reaction can be triggered by small amounts of milk, either passed to the baby through the mother’s breast milk from dairy products she has eaten, or from feeding cows’ milk to the baby.Children usually grow out of milk allergy by the age of three, but about a fifth of children who have an allergy to cows’ milk will still be allergic to it as adults. The symptoms of milk allergy are often mild and can affect any part of the body. They can include rashes, diarrhoea, vomiting, stomach cramps and difficulty in breathing. In a very few cases, milk allergy can cause anaphylaxis.Cows’ milk allergy is caused by a reaction to a number of allergens in cows’ milk, such as casein and whey. Casein is the curd that forms when milk sours, and whey is the watery part that is left when the curd is removed.People can be allergic to either whey or casein, or both, and an allergic reaction can be triggered by very small amounts of these allergens in people who are sensitive. Heat treatment, such as pasteurisation, changes whey, so people who are sensitive to whey might not react to pasteurised milk. But heat treatment doesn’t affect casein, so someone who is allergic to casein will probably react to all types of milk and milk products.Milk from other mammals (such as goats and sheep), and hydrolysed milk and soya formulas, are sometimes used as a substitute for babies who are at risk of developing cows’ milk allergy. However, the allergens in milk from goats and sheep are very similar to those in cows’ milk. This means that someone with a cows’ milk allergy might react to these other types of milk as well, so goat’s and sheep milk aren’t suitable alternatives for people who are sensitive to cows’ milk.Some highly hydrolysed milk formulas are suitable for babies with cows’ milk allergy, but other types of formula, such as partially hydrolysed milk and soya formulas, aren’t suitable, because many babies with cows’ milk allergy might react to them as well.
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Symptoms of
Unlike a food allergy (which is triggered by small amounts of food and causes immediate symptoms), food intolerance symptoms appear hours, or even days, after consuming your problem food.
Common symptoms include:
Irritable bowel syndrome
Joint problems
Migraines
Muscle and joint pain
Depression and anxiety
Fatigue
Nausea and vomiting
Ulcers and hyperactivity in children Most people are intolerant to more than one food. The commonest culprits are wheat, dairy products and yeast, eggs, beans, nuts, tea and coffee. Food intolerance can be caused by enzyme deficiencies, viral infections, allergic reactions and disturbances of the body's normal gut bacteria. Eating large amounts of a certain food, spicy or processed foods, drinking too much alcohol and exposure to toxic chemicals may increase the risk of developing food intolerance. The standard way of diagnosing food intolerance is eliminating suspect foods from the diet for several weeks. If the symptoms ease, foods are reintroduced individually and the effects assessed - a qualified dietician should supervise this. This process is called an elimination diet and can be hard going, but the results are well worth it. Many alternative therapists offer treatment for food intolerance. Although they may be helpful, none of these methods have been clinically validated - if in doubt ask for evidence of clinical trials.
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Risk Indicator
An intolerance to a foodstuff, such as dairy, is not life threatening. NB It is important to distinguish between an intolerance and an allergy, the latter will cause an almost immediate reaction and can be dangerous or life threatening.
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Triggers
Unless the sufferer of milk allergies/intolerances is aware of all the names that milk (or milk derivatives) can be disguised as on a label then it is difficult to totally avoid.
Please note that product ingredients with a * do not necessarily contain milk products. This depends on the manufacturer or type of product.
ammonium caseinate
artificial butter flavour
butter solids/fat
calcium caseinate
caramel colour*
caramel flavouring*
casein
caseinate
delactosed whey
demineralised whey
dried milk
dry milk solids
flavouring*
high protein flour*
hydrolysed casein
hydrolysed milk protein
lactalbumin
lactalbumin phosphate
lactate
lactoferrin
lactoglobulin
lactose
magnesium caseinate
milk derivative
milk fat
milk protein
milk solids
natural flavouring*
Opta (fat replacement)
potassium caseinate
rennet casein
Simplesse (fat replacement)
sodium caseinate
solids
sour cream solids
sour milk solids
whey
whey protein concentrate
Flavourings with Lactic Acid may sometimes contain derivatives of milk. So if someone is severely allergic to milk, what happens if it touches their skin?
If a certain product touches a sufferers skin, the reaction caused is likely to be an itchy rash, urticaria (nettle rash), sneezing, wheezing or shortness of breath. Occasionally, anaphylaxis has been reported as a result of skin contact with an allergen.
So what happens if the milk or it's derivatives are an ingredient of a cosmetic, toiletry or perfume that comes into contact with the skin? Depending on how allergic the sufferer is, they may get any of the reactions described above. This is true for all food allergens, not just milk.
Milk derivatives may be found in hair conditioners, body creams, soaps and face foundation creams. Casein, one of the main proteins in milk, is often present in the lubricant coating of condoms. Casein-Free "Condomi" condoms are available from the Vegan Society.
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What foods can I substitute?
Milk is rich in protein, calcium and Vitamins A and B and it is important to insure an adequate intake of these elements when on an dairy-free diet. Soya is rich in protein, and other foods of importance in a dairy-free diet are potatoes, vegetable oil and fish. Cod liver oil or fish oils are rich in vitamin A. Calcium is found in sardines, watercress, figs, rhubarb, almonds and other nuts. Fresh fruit and vegetables are a good source and vitamins and minerals (especially important for children for the formation of strong, healthy teeth and bones). There are a number of other milks that are available that may be substituted for cow's milk when baking or cooking. The type of substitute used will depend on the type of food it is used for. Rice milk is good for drinking and putting on cereal. It can also be used when baking or as a thickening agent. In some recipes water, broth, or juice can be substituted for the cow's milk. Sometimes, a milk allergic person can use goat's milk or soy milk. Both of these milks, however, are also very allergenic. In fact, most people allergic to cow's milk are also allergic to goat's milk. Persons with lactose intolerance should never use goat’s milk. Lactose is present in all animal's milk.