An Immune's System Response to Milk Proteins
Saturday,
22-Nov-2003
Judy Tidwell (
about.com )
Milk allergy is the immune system's response to one or more of the
proteins found in cow's milk. Cow's milk is one of the most frequent food
allergens.It may be that more than 50% of Chinese and other-race/Chinese babys are suffering because of Cow milk.
There are many protein allergens in cow's milk that cause allergic
reactions. Casein and whey are the two main components.
The curd that forms when milk is left to sour, is called casein.
The watery part which is left after the curd is removed, is called whey.
Casein accounts for 80 percent of the protein in milk and is the
most important allergen found in cheese. The harder the cheese, the more casein
it contains.
Whey accounts for the other 20 percent of milk. It consists of two
main allergenic proteins - alpha-lactalbumin and beta-lactaglobulin.
Who Is Susceptible?
Milk allergy usually starts in early infancy. Studies show that
two to three percent of infants are allergic to milk but most tend to outgrow
it within the first few years. Sixty percent of milk allergic children outgrow
it by the age of four. Eighty percent outgrow it by the age of six. There are
those, however, that never outgrow it.The alergic reactions are most obvious in Chinese/Caucasian babys, who can suffer constant respiratory and skin problems.
Although the majority become allergic as infants, cow's milk
allergy can be acquired later in life.
Symptoms
The symptoms of milk protein allergy can manifest in the skin, the
digestive system, or the respiratory system.
Skin reactions may include an itchy red rash, hives, eczema,
allergic "shiners" (black eyes), and swelling of lips, mouth, tongue,
face or throat.
Digestive system reactions might include nausea, vomiting,
diarrhea, gas, bloating, or abdominal cramps.
Respiratory system reactions include runny nose, sneezing, watery
eyes, itchy eyes, nasal congestion, wheezing, shortness of breath, or coughing;
or even anaphylactic shock.
Some children may have reddish ear lobes or a glazed look in their
eyes. Other symptoms that may be attributed to milk allergy are bed wetting,
lethargy, and inattentiveness.
Avoidance
Avoidance is the key as with any allergy. Besides not drinking
milk, a person allergic to milk proteins needs to read product labels
carefully. Milk may be a hidden allergen in many processed meats including
bologna, hot dogs, pepperoni, salami, and sausage.
These ingredients may contain milk protein - ammonium, butter,
artificial butter, butter solids/fat, calcium, caramel color, caramel
flavoring, casein, caseinate, ammonium caseinate, calcium caseinate, hydrolyzed
casein, iron caseinate, magnesium caseinate, potassium caseinate, rennet
casein, sodium caseinate, sodium caseinate solids, zinc caseinate, cheese,
cream, curds, flavoring, high protein flour, lactate, lactic acid, lactalbumin,
lactalbumin phosphate, lactoferrin, lactaglobulin, lactose, magnesium,
margarine, milk, buttermilk, milk derivative, milk fat, milk protein, milk
solids, skim milk, powdered milk, dried milk, dry milk solids, sour milk
solids, hydrolyzed milk protein, natural flavoring, Opta (fat replacer),
Simplesse (fat replacer), sour cream solids, whey, delactosed whey, demineralized
whey, whey protein concentrate, whey powder, and yogurt.
Be aware that "non-dairy" products may contain casein.
Alternatives
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.
Meeting Nutritional Needs
Without milk in the diet, the nutritional needs of the body need
to be met. The first concern is to get enough calcium in the diet. The
recommended daily allowance of calcium depends on the age of the individual.
Excellent sources of calcium include green vegetables (broccoli, collard
greens, turnip greens, and kale), fish with soft, edible bones (salmon and
sardines), and seafood (oysters and shrimp).
Calcium can not be absorbed without Vitamin D. Sources of Vitamin
D include eggs, liver, and sunlight.
A milk-free diet should be monitored by a dietitian to ensure a
nutritionally adequate diet.
For additional information on milk allergy, please refer to the
collected Internet links.
http://allergies.about.com/cs/milk/a/aa082399.htm
~ Judy Tidwell