Dairy Allergy
A dairy allergy is one of the most common of all food allergies, especially among children. Many infants are allergic to cow’s milk from birth. Many grow out of it by the time they turn 2-3, some grow out of it by adulthood, and some never do.
Having a dairy allergy should not be confused with having a milk intolerance, which is an entirely different thing. Milk intolerance is also known as lactose intolerance and is the inability to digest lactose, the sugar in milk. Lactose intolerance people lack the enzyme lactase, which is produced in the lining of the small intestine A dairy allergy, on the other hand is an immune system problem, where the protein in milk is seen as a threat to the body, and your body releases antibodies to kill the intruder.
There are two milk proteins that can cause allergic reactions: casein, which is milk curd, the part of milk that curdles, while the other is whey, which is the liquid milk that remains after milk curdles. Some people are allergic to one or the other and some to both of these proteins.
Hives, vomiting and wheezing are the first symptoms of a dairy allergy and can occur soon after the milk or a milk product is ingested. Other signs that may develop later on are diarrhea, loose stools (containing blood or mucus) cramps, coughing, skin rashes or a runny nose. An unusually bad allergy could result in anaphylactic shock or death.
The symptoms of anaphylactic shock are swelling, especially of throat and limbs--it becomes difficult to breathe, blood pressure can drop, and there can be dizziness, and even loss of consciousness. This type of allergic reaction requires emergency room treatment or you can carry a small kit with you at all times which contains antihistamines and a syringe of epinephrine for self-injection.
Risk factors for a dairy allergy include having other allergies or a family history of allergies, such as asthma, hives, or eczema, and children who have atopic dermatitis are more likely to develop such an allergy. To diagnose, your doctor may order a skin test, where the skin is lightly punctured and milk protein is dribbled onto the site. If you develop a reaction to the skin at the site, a dairy allergy is confirmed. Sometimes a blood test is given after an allergic reaction to see if the immune system antibodies are present.
Treatment for an allergy to dairy products is to avoid all foods containing them. This is extremely difficult since so many foods have milk as an ingredient. Calcium or other supplements may need to be taken to replace some of the nutrients in milk. Some cheeses and milk that has been pasteurized with high heat may still be OK for some people.
If it is a baby or small child who has a dairy allergy, safe options include breast-feeding, formulas which have heat-processed or “hydrolyzed,” formulas made with soy products or even some meat-based formulas, which can be made at home. A dairy allergy is further complicated by the fact that many products labeled as non-dairy do, in fact, have ingredients that are milk-related and these can cause the same kind of allergic reaction. Some of these included anything labeled as “artificial and natural flavorings,” fat-replacement foods, chocolate and other kinds of candy, and ingredients with the preface of “lact”. Sometimes the proteins casein and whey themselves are present, especially in protein drinks used by athletes and bodybuilders or used as meal replacement drinks and bars.