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Milk and Dairy Product Allergy and Techniques for Balancing a Dairy-free Diet
Table of Contents
1. Manifestations of food allergies triggered by cow's milk proteins
Food allergy is a set of adverse symptoms caused by the immune system reaction to a food allergen (e.g. milk protein). Milk is one of the earliest foods consumed by humans and also the most allergic. Allergies are found in children fed breast milk and modified milk, but in monthly studies the incidence of allergy to BMK is higher in children who are fed milk allergen milk protein food ingredient Milk protein etc. Milk consists of a mixture of up to 30 different proteins and allergens from which allergies are most likely to arise. The most common allergens in milk are casein and beta-lactoglobulin, which are present in the highest concentrations. Less common are immunoglobulins, lactoferrin, and bovine serum albumin, which can also cause allergies. Casein is a milk protein with a high risk of anaphylaxis (i.e., severe allergic reactions that can be life-threatening, such as swelling of the throat). Symptoms can appear after ingesting milk in any form, as casein is heat-resistant and resistant to digestive enzymes.2. Identification of allergic reactions to cow's milk proteins
There are two types of cow's milk protein allergies: IgE-dependent and IgE-independent. Depending on the suspected type of allergy, different diagnostic tests are performed. In the case of an IgE-dependent allergy, which is characterized by rapid onset of symptoms (often skin-related), the most common tests are for IgE antibodies in blood serum and skin tests - prick tests with a commercial milk extract. The results of the tests should always be interpreted in light of the observed symptoms and observations after an elimination diet. In the case of suspected IgE-independent allergy (mainly symptoms of the digestive tract), tests such as those for IgG antibodies, which indicate a so-called delayed allergy, are performed. In diagnostics, a food provocation test (administration of milk and observation of whether and what symptoms appear) is often used. This test should be carried out under the supervision of a specialist - an allergist, as in the case of a strong allergy, life-threatening situations may occur. It is not recommended to perform a food provocation test on your own.3. Milk-free diet in case of an intolerance to cow's milk protein
If currently present symptoms and tests confirm the occurrence of an IgE-dependent intolerance to BMK, a rigorous elimination diet, devoid of milk, should be introduced, excluding all intolerant products and those containing trace amounts of the intolerance trigger. In case of an IgE-independent intolerance, trace amounts of the intolerance trigger should not cause negative effects.4. Products advised to be evaded
The diet should exclude all products containing milk and milk products: milk (including cow's milk, fresh milk, milk in UHT cartons, milk with different fat content, lactose-free milk, condensed milk, powdered milk), dairy products (yogurt, sour cream, kefir, cream cheese, cheese, ice cream, pudding, milk rice), products that may contain milk (baked goods, bread, butter rolls, beverages, chocolate, sauces, chips, jams, meat and fish canned goods, sports supplements, medications). Avoiding milk and milk products is very important, as they can cause allergies and other health problems.5. Advocated alternative products
All remaining products that do not contain milk and its derivatives are advocated. The fundamental aspect of nutrition is replacing the group of eliminated products with alternatives. However, the exclusion of milk may pose a risk of nutrient deficiencies, e.g. calcium, phosphorus, potassium, magnesium, fat-soluble vitamins A, D, E, and K, as well as water-soluble vitamins from the B group. The outcome of not adequately compensating for the elimination of certain products in the diet may be a disruption of normal physical and psychological development.6. What to focus on particularly – practical advice
– Subjecting milk to high temperature treatment, such as cooking or baking, does not change the fact that milk protein may still cause allergic reactions. – It is important to check whether the chosen plant-based milk is rich in calcium (some products available on the market are fortified with this component). – Reading labels should be the basis for checking whether the product contains milk, its derivatives or trace amounts. However, labels also contain information about concentrates, colorants, preservatives that can also be calcium-rich. – Using clarified butter is safe, since in the clarification process all potentially allergenic proteins are removed and only milk fat remains. – It is advisable to introduce non-dairy sources of calcium: beans, soy, sardines, celery, almonds, poppy seeds, sesame, flax seeds, sunflower seeds, dried figs, dried apricots, parsley, walnuts, arugula, spinach (however, it should be noted that the bioavailability of calcium from plants is significantly lower than from animal products due to the presence of antinutrients such as oxalic acid or phytic acid). – It is also advisable to use highly mineralized water, which is rich in calcium. – It is also advisable to consider vitamin D supplementation (after prior examination), as it plays an important role in calcium metabolism. – An improperly applied elimination diet can lead to nutritional deficiencies, so the diet should be properly composed.
