How do lactose intolerance and dairy allergy differ. What are the key symptoms of each condition. How are these conditions diagnosed and managed. Can you develop lactose intolerance or dairy allergy later in life. Are there any effective treatments available for these conditions.

Understanding the Fundamental Differences: Lactose Intolerance and Dairy Allergy

Lactose intolerance and dairy allergy are two distinct conditions that often get confused due to their similar names and some overlapping symptoms. However, they affect the body in fundamentally different ways and require distinct approaches to management and treatment.

Lactose intolerance is a digestive issue characterized by the body’s inability to produce sufficient lactase, an enzyme necessary for breaking down lactose, the primary sugar found in milk and dairy products. This condition affects the digestive system and, while uncomfortable, is generally not dangerous.

On the other hand, dairy allergy is an immune system response to proteins found in milk and dairy products. The body mistakenly identifies these proteins as harmful invaders, triggering an allergic reaction that can range from mild to severe and potentially life-threatening.

Prevalence and Risk Factors

Lactose intolerance is relatively common, affecting approximately 30 million Americans by age 20. It’s more prevalent in individuals with Asian, African, or Native American heritage and less common in those of northern or western European descent.

Dairy allergy, while less common, is one of the most frequent food allergies, especially in children. It affects up to 2% of children under 4 years old and is even more common in infants.

Recognizing the Symptoms: Lactose Intolerance vs. Dairy Allergy

While some symptoms may overlap between lactose intolerance and dairy allergy, there are distinct differences that can help in identifying the correct condition.

Lactose Intolerance Symptoms

• Bloating
• Gas
• Abdominal cramps
• Diarrhea
• Nausea

These symptoms typically occur within 30 minutes to 2 hours after consuming dairy products and are generally confined to the digestive system.

Dairy Allergy Symptoms

• Digestive symptoms (similar to lactose intolerance)
• Skin reactions (rashes, hives, swelling)
• Respiratory issues (wheezing, difficulty breathing)
• Swelling of lips and face
• Tightness in the throat
• Trouble swallowing
• Blood in stool (especially in infants)

Dairy allergy symptoms can affect multiple body systems and may appear immediately or up to several hours after consuming dairy products.

Anaphylaxis: A Severe Allergic Reaction

Anaphylaxis is a severe, potentially life-threatening allergic reaction that can occur in individuals with dairy allergy. It typically involves multiple symptoms affecting different parts of the body simultaneously and requires immediate medical attention.

Diagnostic Approaches: Identifying Lactose Intolerance and Dairy Allergy

Accurate diagnosis is crucial for effective management of both lactose intolerance and dairy allergy. Healthcare providers use different tests and methods to determine which condition a patient may have.

Diagnosing Lactose Intolerance

1. Lactose Tolerance Test: This test involves drinking a liquid containing a high amount of lactose. Blood glucose levels are measured 2 hours later to assess lactose digestion.
2. Hydrogen Breath Test: After consuming a lactose-rich liquid, breath hydrogen levels are measured at regular intervals. Elevated hydrogen levels indicate undigested lactose.
3. Stool Acidity Test: Used primarily for infants and young children, this test measures lactic acid in stool samples, indicating undigested lactose.

Diagnosing Dairy Allergy

1. Skin Prick Test: A small amount of milk protein is placed under the skin. A raised, itchy bump indicates a possible allergy.
2. Blood Test: Measures the levels of milk-specific antibodies in the blood.
3. Oral Food Challenge: Under medical supervision, increasing amounts of dairy are consumed to observe any allergic reactions.

It’s important to note that false positives can occur in allergy testing, so results should always be interpreted by a qualified healthcare professional in conjunction with the patient’s medical history and symptoms.

Managing Lactose Intolerance: Dietary Strategies and Alternatives

Living with lactose intolerance doesn’t necessarily mean completely eliminating dairy from your diet. There are several strategies to manage the condition effectively:

Dietary Modifications

• Limit dairy intake: Gradually introduce small amounts of dairy to determine your tolerance level.
• Choose low-lactose dairy products: Hard cheeses and yogurt with live cultures are often better tolerated.
• Opt for lactose-free alternatives: Many brands offer lactose-free milk, ice cream, and other dairy products.

Lactase Enzyme Supplements

Taking lactase enzyme supplements when consuming dairy products can help your body digest lactose more effectively. These are available over-the-counter in various forms, including tablets and drops.

Hidden Sources of Lactose

Be aware of hidden sources of lactose in processed foods, including:

• Bread and baked goods
• Processed breakfast cereals
• Instant soups and sauces
• Some medications

Always check labels carefully if you’re trying to avoid lactose completely.

Living with Dairy Allergy: Avoidance and Safety Measures

Managing a dairy allergy requires strict avoidance of all dairy products and careful vigilance to prevent accidental exposure.

Complete Dairy Avoidance

Individuals with dairy allergy must avoid all foods containing milk or milk products, including:

• Milk (in all forms: whole, low-fat, skim, buttermilk)
• Butter and ghee
• Cheese
• Yogurt
• Ice cream
• Cream
• Casein and whey proteins

Reading Food Labels

Carefully read all food labels to identify hidden sources of dairy. Look for terms such as:

• Casein
• Whey
• Lactalbumin
• Lactoglobulin
• Lactose

Cross-Contamination Awareness

Be cautious of potential cross-contamination in restaurants, bakeries, and shared kitchen spaces. Always inform food service staff about your allergy when eating out.

Emergency Preparedness

For individuals with severe dairy allergies:

• Carry an epinephrine auto-injector (such as EpiPen) at all times
• Wear a medical alert bracelet or necklace
• Educate family, friends, and colleagues about your allergy and how to use the auto-injector in case of emergency

Nutritional Considerations: Ensuring Adequate Nutrient Intake

Both lactose intolerance and dairy allergy can potentially impact nutritional intake, particularly calcium and vitamin D. It’s essential to ensure adequate consumption of these nutrients through alternative sources.

Calcium-Rich Alternatives

• Leafy green vegetables (kale, collard greens, spinach)
• Fortified plant-based milk (soy, almond, oat)
• Calcium-set tofu
• Canned fish with soft bones (sardines, salmon)
• Nuts and seeds (almonds, sesame seeds)

Vitamin D Sources

• Fatty fish (salmon, mackerel, tuna)
• Egg yolks
• Fortified foods (cereals, orange juice)
• Sunlight exposure (with appropriate sun protection)

Consider consulting a registered dietitian to ensure your diet meets all nutritional requirements while avoiding dairy products.

Emerging Research and Future Directions

The field of lactose intolerance and dairy allergy research is continually evolving, with new insights and potential treatments on the horizon.

Microbiome and Lactose Intolerance

Recent studies have explored the role of gut microbiota in lactose digestion. Some research suggests that certain probiotic strains may help alleviate lactose intolerance symptoms by enhancing lactose breakdown in the gut.

Immunotherapy for Dairy Allergy

Oral immunotherapy, which involves gradually exposing allergic individuals to increasing amounts of milk protein under medical supervision, shows promise in helping some people with dairy allergy build tolerance. However, this approach is still experimental and should only be conducted under strict medical supervision.

Genetic Factors

Ongoing research into the genetic basis of lactose intolerance and dairy allergy may lead to more personalized approaches to diagnosis and treatment in the future.

Practical Tips for Daily Living

Whether you’re dealing with lactose intolerance or dairy allergy, these practical tips can help you navigate daily life more easily:

Eating Out

• Research restaurant menus in advance
• Communicate clearly with restaurant staff about your dietary needs
• Consider carrying lactase supplements (for lactose intolerance) or safe snacks (for dairy allergy) when dining out

Social Situations

• Inform hosts about your dietary restrictions when invited to meals
• Offer to bring a dish you can eat to potlucks or gatherings
• Educate close friends and family about your condition to increase understanding and support

Travel Tips

• Research local cuisine and common ingredients in your destination
• Learn key phrases related to your dietary needs in the local language
• Pack safe snacks and any necessary supplements or medications

By understanding the differences between lactose intolerance and dairy allergy, recognizing symptoms, and implementing appropriate management strategies, individuals with these conditions can lead healthy, fulfilling lives while navigating their dietary restrictions. Always consult with healthcare professionals for personalized advice and treatment plans tailored to your specific needs and circumstances.

Lactose Intolerance vs. Dairy Allergy: Symptoms, Diagnosis, Living With

Lactose intolerance and dairy allergy sound a lot alike. Many people think they’re the same thing. But, how they’re caused (and how they affect your body) are very different.

Lactose intolerance involves the digestive system: If you have it, your body doesn’t make lactase, the enzyme needed to digest lactose. That’s the sugar in milk. Instead of digesting normally in your stomach and small intestine, undigested lactose moves into your colon, where it’s broken down by bacteria and causes bloating and gas. It can be uncomfortable, but it’s not dangerous.

Lactose intolerance is common in adults – about 30 million Americans have it by age 20. It’s more common in people with Asian, African or Native American heritage and less common in people with a northern or western European background.

Dairy allergy involves the immune system: If you have it, your body reacts to the proteins in milk and other dairy products as if they’re dangerous invaders. It releases substances that cause allergy symptoms. This allergic reaction can be mild (rashes) to severe (trouble breathing, loss of consciousness).

Dairy allergy is one of most common allergies, especially in children. As many as 2 in every 100 children under 4 years old are allergic to milk. It’s even more common in babies.

Symptoms

Some symptoms of lactose intolerance and dairy allergy may be the same:

But dairy allergy can also cause a reaction in other parts of your body, including the skin and lungs:

• Rash
• Hives
• Swelling, often in the lips and face
• Wheezing
• Tightness in throat
• Trouble swallowing

There may be blood in the stool (poop) too, especially in babies.

Anaphylaxis is a serious, life-threatening allergic reaction and often begins minutes after you eat a food you’re allergic to, but sometimes it can happen hours later. It usually involves more than one symptom in more than one part of your body at the same time.

If you have a severe allergy or if you’ve ever had anaphylaxis in the past, talk to your doctor about carrying an injectable epinephrine (Adrenaclick, Auvi-Q, EpiPen, a generic auto-injector, Symjepi) to slow down or stop the allergic reaction.

Am I More Likely to Have Dairy Allergy?

You’re more likely to develop dairy allergy if:

• You have other allergies
• You have eczema
• One or both of your parents has a food or other allergy, like hay fever, eczema or asthma
• You’re young. Milk allergy is more common in children. As you get older, your digestive system is less likely to react to milk, but you’re likelier to have lactose intolerance.

Getting Tested

First your doctor will take your medical history to understand your symptoms and how your body reacts to dairy foods. Then you’ll be tested to confirm whether it’s lactose intolerance or a dairy allergy.

Testing for Lactose Intolerance

Lactose tolerance test: You’ll drink a liquid that contains a lot of lactose. About 2 hours later, the amount of glucose (sugar) in your bloodstream will be measured. If your glucose level doesn’t rise, you’re not digesting the lactose in the drink.

Hydrogen breath test: You’ll drink a liquid that contains a lot of lactose. Then, the hydrogen in your breath will be measured at regular intervals. If you’re not digesting lactose, it will be broken down in your colon, releasing hydrogen that can be detected in your breath.

Stool acidity test: Babies and children who can’t be tested otherwise can have their stool tested for lactic acid caused by the breakdown of undigested lactose in the colon.

Testing for Dairy Allergy

Skin prick test: A small drop of liquid containing the dairy allergen is placed under your skin on your forearm or back. If a raised bump surrounded by itchy red skin appears, a dairy allergy is likely.

Your doctor might have you take a blood test too, which measures the amount of certain antibodies in your blood.

Both tests can have “false positives.” You can test positive for an allergy even though you really don’t have it. Your allergist will explain the results.

If an allergy is still suspected but not confirmed, your doctor may have you take an oral challenge. You’ll be fed different foods that may or may not contain milk in increasing amounts to see if you react to food that contains milk.

Living With Lactose Intolerance

Lactose intolerance is easily managed, mostly by limiting the amount of dairy food and drink you consume. You can also try lactose-reduced ice cream and milk, or take lactase enzyme supplements when you eat dairy products to help your body digest lactose.

Living With Dairy Allergy

If you have dairy allergy, you’ll need to avoid all dairy foods and other foods that contain dairy products.

Staying safe means reading food labels to see if milk or ingredients containing milk are included. Milk proteins are found in many foods you wouldn’t expect. Some canned tuna, energy drinks and even chewing gum contain them. And don’t eat lactose-reduced foods if you have dairy allergy. They still contain the milk proteins that can cause allergic reactions.

Ask the experts: Dairy allergy and lactose intolerance

What is the difference between a dairy allergy and lactose intolerance?

A dairy allergy is a response by the immune system, which can be very serious, whereas a lactose intolerance occurs when we cannot fully digest lactose from dairy. While clinically less serious, this can cause a lot of discomfort.

Cow’s milk allergy

When people have an allergy, their immune system mistakenly identifies the allergen — in this case various proteins found in dairy — as something the body must fight. Antibodies are formed and histamine and other chemicals are released. Symptoms of an allergic reaction can occur within minutes or up to several days after eating or drinking a dairy product. Symptoms of cow’s milk allergy can include hives, eczema, face swelling, vomiting, diarrhoea, noisy breathing or even life-threatening anaphylaxis.

Cow’s milk allergy in adults is very rare but it is a common food allergy in babies, thought to affect one in 50 infants in New Zealand. Most children will grow out of a cow’s milk allergy by the age of four years, although that’s not always the case.

Lactose intolerance

Lactose is a sugar found in milk and people who cannot easily digest lactose are said to be lactose intolerant. This occurs when people have little of the enzyme lactase which helps break down lactose. Some people will always be lactose intolerant, as they will always be deficient in the lactase enzyme. Others, however, can experience a temporary problem when their body has little lactase available for a short time. This can happen after a bout of gastroenteritis. Symptoms of lactose intolerance include gut discomfort, bloating, wind and diarrhoea.

How do I know if I have one of these? How are they diagnosed?

In the first instance talk to your GP. For people who react to milk within an hour, an allergy can easily be diagnosed using a skin prick test or blood allergen specific IgE (RAST) test. The Australasian Society of Clinical Immunology and Allergy specifically advises against other types of tests which are unproven. For people who react hours or days after having milk, diagnosis is more difficult and referral to an allergy specialist or clinical immunologist is recommended.

Lactose intolerance can be tested using hydrogen breath testing following ingestion of lactose (talk to your GP about this). If you suspect you may be lactose intolerant, you can reduce the amount of lactose in your diet. You may want to keep a food and symptom diary so you can investigate it properly, or get help from a dietitian or qualified nutritionist. If your symptoms are not eliminated, they are likely to be from something else.

What do I need to avoid if I have either of these?

Children and adults with a cow’s milk allergy must avoid all dairy in their diet as it’s important not to provoke an allergic reaction. Most people with an allergy to cow’s milk will also be allergic to goat’s milk. Dairy is an important source of calcium and protein, as well as other nutrients, in our diets. So it’s important that when dairy is eliminated from the diet we seek the advice of a specialist health professional who can help to ensure the diet is still adequate for all nutrients. Re-introduction of cow’s milk should also be supervised.

People with lactose intolerance need to minimise lactose in the diet, rather than eliminate it. Most people with lactose intolerance can tolerate small amounts of lactose, such as the amount in a small glass (200ml) of milk, but greater amounts may provoke symptoms.

If you think your intolerance is temporary, try re-introducing more dairy into the diet while keeping a diary of your symptoms. If all is well, you can safely eat dairy products again.

Foods with the most lactose are milk, ice cream, yoghurt* and cream. Cottage cheese, cream cheese and feta cheese contain more lactose than other cheeses; matured or ripened cheeses such as parmesan, cheddars or camembert contain virtually none. Small amounts of lactose are also found in a wide variety of non-dairy products as it is often used in food processing.

*The amount of lactose in yoghurt varies widely but yoghurt also has lactase activity. Yoghurts with added cultures like acidophilus have the greatest lactase activity, so they are more readily tolerated.

The difference between cow’s milk allergy & lactose intolerance

Cow’s milk allergy (CMA) and lactose intolerance are not the same but they are often confused with each other because they are caused by the same thing (milk) and they share some of the same signs and symptoms. These include feeding and bowel problems such as wind, diarrhoea, bloated tummy, tummy aches and cramps, tummy rumbling and feeling sick. However, since CMA involves the , babies who are allergic to cow’s milk  may also show allergy symptoms like an itchy rash, wheezing, or runny noses and coughs. These aren’t seen in lactose intolerance, as this condition doesn’t involve the immune system.

With lactose intolerance, the digestive system can’t fully digest lactose, which is the sugar found in milk. So instead of being digested and absorbed, the lactose stays in the gut and causes the symptoms of lactose intolerance. For example, the lactose may be  by bacteria to produce acids and gases that lead to discomfort. Lactose intolerance may occur temporarily, e.g. following bouts of tummy bugs, and in these cases will usually resolve in the short term. Other cases of lactose intolerance may be lifelong, such as in those born with a primary lactose intolerance or those who develop it as they get older. Lactose intolerance caused by inheriting a genetic fault (known as primary lactase deficiency) is uncommon before 2–3 years of age.

Another difference is that with CMA, even a small amount of cow’s milk protein could give your baby an . In contrast, babies with lactose intolerance can often tolerate small amounts of lactose and can tolerate cow’s milk protein fully.

If you are still confused about the difference between cow’s milk allergy and lactose intolerance, speak to a healthcare professional.

4 possible dairy sensitivity symptoms – Blog

Medically reviewed on May 4, 2020. To give you technically accurate, evidence-based information, content published on the Everlywell blog is reviewed by credentialed professionals with expertise in medical and bioscience fields.

Do you sometimes experience symptoms like abdominal bloating or stomach discomfort—and suspect dairy products are at fault? Dairy sensitivity is different from cow’s milk allergy, a dairy allergy or any other food allergy. Milk or products made from milk may trigger a dairy sensitivity in some people, which might lead to a number of unpleasant symptoms.

Dairy sensitivities are a kind of food sensitivity. Taking an at-home food sensitivity test—and using the results to guide a temporary elimination diet—may help you discover what milk products or foods you’re sensitive to. You can then make dietary adjustments to minimize the symptoms you experience.

Here, you’ll learn more about the potential signs and symptoms of a dairy sensitivity. But before we get to that, let’s discuss how a dairy sensitivity is different than a lactose intolerance.

Dairy sensitivity vs. lactose intolerance

A dairy sensitivity isn’t the same as a lactose intolerance. Knowing how these two are different can help you better understand your body’s response to dairy products—so you can take steps to reduce the symptoms you may be experiencing.

When someone is lactose intolerant, they aren’t able to digest lactose (and absorb it)—which is the main sugar found in dairy food products. Being unable to digest lactose leads to digestive issues. People who are lactose intolerant have a deficiency of lactase, the enzyme needed to digest lactose. If you have a lactose intolerance, then your symptoms may vary in severity based on how much dairy—or even the type of dairy—you’ve consumed.

Although it can produce symptoms that are similar to dairy intolerance symptoms, a dairy sensitivity is connected to an immune response to milk antigens (milk protein structures that are found in milk or milk products)—not an enzyme deficiency—though the mechanism isn’t fully understood.

These are some common dairy food products which may trigger either an intolerance or sensitivity:

• Cow’s milk
• Cheese
• Ice cream
• Butter
• Yogurt

Certain foods like sauces, gravies, cookies, quiche, soups, breakfast cereal, and custards might also contain lactose. Milk and dairy products can also appear on food labels as whey, whey protein, milk casein, milk sugar, buttermilk, sour cream, milk byproducts, and more.

Potential dairy sensitivity symptoms

Stomach Bloating

If you often feel bloated to the point of discomfort or excessive abdominal bloating or swelling, a food you regularly eat could be at fault. Dairy products—such as milk, cheese, and yogurt—are candidate foods to consider when trying to determine what foods cause bloating, since this is one possible dairy sensitivity symptom.

Stomach pain

Stomach pain and discomfort, like abdominal pain and cramping, may also be brought on by dairy sensitivity.

Skin issues

Though scientists haven’t yet confirmed a link between skin conditions and drinking or eating dairy products, some people see a reduction in skin symptoms (like acne-related flare-ups) after removing dairy from their diet.

Headaches and migraines

Dairy could be a headache trigger: headache and migraine frequency may be also connected to dairy products if you have a dairy sensitivity.

Is it a dairy sensitivity, milk intolerance, or something else?

Maybe you frequently experience one or more of the symptoms mentioned above. If that’s the case, how can you tell if the cause is a dairy sensitivity, milk intolerance, or some other food in your diet (like gluten)?

Try an elimination diet

Undergoing a temporary elimination diet is one of the best ways to see if your symptoms could be related to a specific kind of dairy product. Here’s how to do an elimination diet:

• Start by temporarily cutting dairy products out of your diet—then gradually reintroduce dairy into your diet.
• If you notice that your symptoms reappear when adding back different dairy products, then the elimination diet suggests you might have a dairy sensitivity or intolerance. If you think it may be an intolerance, you might consider either permanently removing dairy products from your diet or taking an over-the-counter lactase enzyme supplement. If it’s a sensitivity, you may find relief by removing dairy products for an extended period of time.

Take a food sensitivity test

What if your symptoms don’t seem to correspond with the presence or absence of dairy in your diet? Then it’s possible that some other food in your diet is contributing to your symptoms, and it’s worth considering an elimination diet to find the culprit (or culprits).

An elimination diet, however, can be a somewhat tedious, time-consuming process because it isn’t always easy to know what foods to temporarily eliminate first and then add back. Typically, you’d start by eliminating foods you suspect are behind your symptoms—but since most of us eat a varied diet made up of many different foods, your list of “suspect” foods could be pretty long. Where should you start in that case?

The Everlywell at-home Food Sensitivity Test may help guide your elimination diet, and might make it easier for you to determine if certain foods are at fault for your symptoms. This test tells you how your IgG antibodies react to 96 common foods. Foods that have a high IgG reactivity level are often targeted first in an elimination diet—an approach that’s commonly used to investigate symptoms potentially related to food.

The test—which helps you start an elimination diet to discover foods you’re sensitive to (not foods you’re allergic or intolerant to)—is easy to use and understand. You just collect a small sample of blood (with a simple finger prick) and send your sample to a lab for testing (a prepaid shipping label is included with the kit). You then get your results securely online, which you can view on your devices whenever you want to conveniently guide an elimination diet.

Learn more about the at-home Food Sensitivity Test (tests 96 common foods), and also check out the Food Sensitivity Comprehensive Test (tests 204 foods).

Related content

What are the signs of gluten sensitivity?

Benefits of keeping a food journal

References

1. Fassio F, Facioni MS, Guagnini F. Lactose Maldigestion, Malabsorption, and Intolerance: A Comprehensive Review with a Focus on Current Management and Future Perspectives. Nutrients. 2018;10(11):1599. doi:10.3390/nu10111599

2. Lactose Intolerance. National Institutes of Health. URL. Accessed May 4, 2020.

Milk intolerance in babies and children

Some babies and children have a reaction when they drink cow’s milk or formula made from cow’s milk. This could be due to 2 things: a lactose intolerance or an allergy to milk. If your child has one of these conditions, you will have to alter their diet to cut down on milk or avoid it altogether.

Call triple zero (000) for an ambulance if your child has the following symptoms. They could be having a severe allergic reaction and will need urgent medical attention.

• wheezing or difficulty breathing
• a swollen tongue
• vomiting
• they are pale and floppy or unconscious

What is milk intolerance and milk allergy?

Around 1 in 10 young children has a reaction when they drink cow’s milk. This could be because they have a lactose intolerance or a milk allergy. Milk allergy is much more common than lactose intolerance in children under 5.

Lactose intolerance is a problem with the digestive system – it means your child doesn’t have the enzyme needed to digest lactose, which is the sugar in milk.

Milk allergy, however, is a problem with the immune system — the body reacts to the protein in milk. An allergy usually involves other parts of the body as well as the stomach, and may cause symptoms such as a skin rash or swelling of the face.

Your doctor can confirm whether your child is lactose-intolerant or has a milk allergy by doing some medical tests. Don’t use unproven tests such as Vega, kinesiology, Alcat or allergy elimination tests for children. A milk intolerance is very unlikely to be the cause of mucus or coughing.

Many young children grow out of their intolerance or allergy. But don’t start giving them cow’s milk until your doctor tells you it’s safe to do so.

Lactose intolerance

Causes

Lactose is the sugar found in the milk produced by all mammals, including humans. Sometimes people don’t produce enough of the enzyme lactase in their gut to break down the lactose.

Very few babies have true lactose intolerance, a rare genetic condition where they’re born without any lactase enzymes at all. (This is called primary lactose intolerance). However, many people develop lactose intolerance later in life, after the age of 5. It is more common in Aboriginal Australians and people from Asia, Africa, the Middle East and some Mediterranean countries.

Babies and young children can become intolerant to milk if the lining of their gut is damaged by an illness such as gastroenteritis, or an allergy or intolerance to another food. This is called secondary lactose intolerance and will go away once the gut heals, usually over a few months.

Symptoms and diagnosis

The symptoms of lactose intolerance in babies and children are:

All of these symptoms are common in babies and don’t necessarily mean they have lactose intolerance. But if your child has diarrhoea and isn’t putting on weight, see your doctor. Don’t stop breastfeeding unless your doctor tells you to.

Tests include a breath test to measure the hydrogen in your child’s breath, or cutting out dairy to see if their symptoms improve. This is known as an elimination diet.

Treatment

If the lactose intolerance is caused by a tummy upset, keep on breastfeeding. If your baby is formula fed, talk to your doctor or child and family health nurse before switching to low-lactose or lactose-free formula.

Older children will need to cut down on, but not eliminate, dairy foods from their diet. They can still have some cheeses, yogurt, calcium-fortified soy products, lactose-free milk, butter and cream. Your doctor or a dietitian will advise you on the best diet for your child.

Cow’s milk allergy

Cow’s milk allergy is one of the most common food allergies in young children. It usually disappears by the time they reach school age. It occurs when your child’s immune system reacts to the protein in milk.

Symptoms and diagnosis

Reactions to milk can occur within minutes or not for several days.

Rapid reactions include:

• hives (urticaria)
• swelling of the lips, face or eyes
• stomach pain
• vomiting
• diarrhoea
• noisy breathing or wheezing
• a swollen tongue
• a swollen or tight throat
• a hoarse voice
• change in consciousness or floppiness in babies or young children

Delayed reactions include:

• an increase in eczema
• blood or mucus in stools
• vomiting and/or diarrhoea 2-24 hours after having milk

It is very important to see a doctor if your child has the symptoms of milk allergy. The condition is diagnosed using the history of symptoms or can sometimes be confirmed with an allergy test.

Treatment

If your child is allergic to milk, you need to completely remove dairy products from their diet. Follow your doctor’s or allergy specialist’s advice and read food labels carefully. You may also need to avoid milk from other animals, such as goats, as well as coconut milk products. Watch out for other words used to describe milk on food labels, such as butter, buttermilk, cream, curd, ghee, milk, cheese, dairy, milk solids, whey, yoghurt, casein and caseinates.

If your baby is formula-fed, you can use soy protein formula (unless they are also allergic to soy), extensively hydrolysed formula (EHF) or amino acid-based formula (AAF). Do not use formula made from cow’s milk, goat’s milk, sheep milk, HA, A2 milk or lactose-free.

If your child is over the age of one, they can be given soy milk, calcium-enriched rice, and oat or nut milks. It is important to make sure they are getting enough calcium.

You may be advised to carry an Epipen adrenaline autoinjector if your child is allergic to milk. Severe allergic reactions can sometimes lead to anaphylaxis, which is serious and can even be fatal. An adrenaline autoinjector can be used to give first aid in the event of anaphylaxis.

Breastfeeding a baby who can’t tolerate milk

If your baby is lactose-intolerant, you don’t need to change your diet. It doesn’t matter how much dairy you consume, the amount of lactose in your milk will be the same.

However, if your baby is diagnosed with milk allergy, you will need to remove all dairy from your own diet too. You will need calcium and vitamin D supplements every day. Your doctor or allergy specialist will advise you.

Where to seek more help

Don’t try to deal with milk intolerance yourself. You can get help from:

Milk Allergy (for Teens) – Nemours Kidshealth

So many foods are made with milk and milk products these days that people with milk allergies have to pay attention to what’s in just about everything they eat. And a milk allergy is not the same as lactose intolerance — some people with food allergies can become suddenly and severely ill if they eat or even come in contact with the food they’re allergic to.

Some foods that contain milk are obvious, like pizza. But others, like baked goods, might not be so obvious. Plus, teens need calcium and vitamin D, which milk has lots of, because their bones are still growing.

So what should a person who’s allergic to milk do? Read on to find out.

What Happens With a Milk Allergy?

Food allergies involve the body’s immune system, which normally fights infection. When someone is allergic to a particular food, the immune system overreacts to proteins in that food.

People who are allergic to cow’s milk react to one or more of the proteins in it. Curd, the substance that forms chunks in sour milk, contains 80% of milk’s proteins, including several called caseins (pronounced: KAY-seenz). Whey (pronounced: WAY), the watery part of milk, holds the other 20%. A person may be allergic to proteins in either or both parts of milk.

Every time the person eats these proteins, the body thinks they are harmful invaders. The immune system responds by kicking into high gear to fend off the “invader.” This causes an allergic reaction, in which chemicals like histamine are released in the body.

The release of these chemicals can cause someone to have the following problems:

• wheezing
• trouble breathing
• coughing
• hoarseness
• throat tightness
• stomachache
• vomiting
• diarrhea
• itchy, watery, or swollen eyes
• hives
• red spots
• swelling
• a drop in blood pressure

Milk allergy is like most food allergy reactions: It usually happens within minutes to hours after eating foods that contain milk proteins.

Although it’s not common, milk allergies can cause a severe reaction called anaphylaxis. Anaphylaxis may begin with some of the same symptoms as a less severe reaction, but then quickly worsen. A person might have trouble breathing, feel lightheaded, or pass out. If it’s not treated, anaphylaxis can be life-threatening.

Milk allergy is often confused with lactose intolerance because people can have the same kinds of things happening to them (like stomach pains or bloating, for example) with both conditions. But they’re not related:

• Milk allergy is a problem involving the immune system.
• Lactose intolerance involves the digestive system (which doesn’t produce enough of the enzyme needed to break down the sugar in milk).

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How Can Doctors Tell It’s a Milk Allergy?

If your doctor suspects you might have a milk allergy, he or she will probably refer you to an allergist or allergy specialist for more testing. The allergy specialist will ask you questions — like how often you have the reaction, the time it takes between eating a particular food and the start of the symptoms, and whether any family members have allergies or conditions like eczema and asthma.

The allergy specialist may do a skin test on you. This involves placing liquid extracts of milk protein on your forearm or back, pricking the skin a tiny bit, and waiting to see if a reddish, raised spot forms, indicating an allergic reaction.

You may need to stop taking anti-allergy medications (such as over-the-counter antihistamines) or prescription medicine 5 to 7 days before the skin test because they can affect the results. Most cold medicines and some antidepressants also may affect skin testing. Check with the allergist’s office if you are unsure about what medications need to be stopped and for how long.

The doctor also might take a blood sample and send it to a lab, where it will be mixed with some of the suspected allergen and checked for IgE antibodies.

These types of tests are used for diagnosing what doctors call a fast-onset type of milk allergy. But for people whose allergic reactions to milk develop more slowly, skin and blood tests are not as helpful.

In these cases, doctors try to diagnose the person using a food challenge. The person is told not to eat or drink anything made with milk for a period of time — usually a few weeks. Then, during the challenge, the person eats foods containing milk under a doctor’s close supervision. If symptoms come back after eating milk products, it’s a pretty sure bet the person has a milk allergy.

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How Is It Treated?

To treat a milk allergy, the person who is allergic needs to completely avoid any foods that contain milk or milk products.

Avoiding milk involves more than just leaving the cheese off your sandwich. If you are allergic to milk, you need to read food labels carefully and not eat anything that you’re not sure about. It’s a good idea to work with a registered dietitian to develop an eating plan that provides all the nutrients you need while avoiding things you can’t eat.

If you have a severe milk allergy — or any kind of serious allergy — your doctor may want you to carry a shot of epinephrine (pronounced: eh-peh-NEH-frin) with you in case of an emergency. Epinephrine comes in an easy-to-carry container about the size of a large marker. It’s easy to use — your doctor will show you how.

If you accidentally eat something with milk in it and start having serious allergic symptoms — like swelling inside your mouth, chest pain, or difficulty breathing — give yourself the shot right away to counteract the reaction while you’re waiting for medical help. Always call for emergency help (911) when using epinephrine. You should make sure your school and even good friends’ houses keep injectable epinephrine on hand, too.

Keeping epinephrine with you at all times should be just part of your action plan for living with a milk allergy. It’s also a good idea to carry an over-the-counter antihistamine, which can help ease allergy symptoms in some people. But antihistamines should be used in addition to the epinephrine, not as a replacement for the shot.

If you’ve had to take an epinephrine shot because of an allergic reaction, go immediately to a medical facility or hospital emergency room so they can give you additional treatment if you need it. Sometimes, anaphylactic reactions are followed by a second wave of symptoms a few hours later. So you might need to be watched in a clinic or hospital for 4 to 8 hours following the reaction.

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Living With a Milk Allergy

It can be challenging to eliminate milk from your diet, but it’s not impossible. Because most people don’t get enough calcium in their diets even if they do drink milk, many other foods are now enriched with calcium, such as juices, cereals, and rice and soy beverages. But before you eat or drink anything calcium-enriched, make sure it’s also dairy-free.

Milk and milk products can lurk in strange places, such as processed lunchmeats, margarine, baked goods, artificial butter flavor, and non-dairy products. Chocolate is another product that may contain dairy — so be sure to check the label before you eat it.

Manufacturers of foods sold in the United States must list on their labels whether a food contains any of the most common allergens. This means that you should be able to find the word “milk” stated plainly in the ingredients list, in parentheses in the ingredients list, or somewhere on the label with a statement like: “Contains milk.”

It is optional, however, for food manufacturers to use “may contain” statements. The U.S. Food and Drug Administration does not control whether companies can say things like “Processed in a facility that also processes milk products” or “May contain milk.” So call the manufacturer to be sure if you see statements like this on a food label.

New labeling requirements make it a little easier than reading the ingredients list — instead of needing to know that the ingredient “hydrolyzed casein” comes from milk protein, you should be able to tell at a glance which foods to avoid. But it’s still a good idea to get to know the “code words” for milk products when you see them in the ingredients of a food.

Some ingredients and foods that contain milk are:

• casein, calcium casein, casein hydrolysate, magenesium casein, potassium casein, rennet casein, sodium casein
• dairy products like cheese, yogurt, milk, pudding, sour cream, and cottage cheese
• butter, butter flavoring (such as diacetyl), butter fat, butter oil, ghee
• lactalbumin, lactoalbumin phosphate, lactaglobulin, lactose, lactoferrin, lactulose
• non-dairy creamers
• whey, whey hydrolysate

Vegan foods are made without animal products, such as eggs or milk. You can buy vegan products at health food stores. Be careful to read the labels of soy cheeses, though. They may say “milk-free” but could contain milk protein.

For your sweet tooth, soy- or rice-based frozen desserts, sorbets, and puddings are good substitutes for ice cream (as long as you’re not allergic to soy), as are ice pops. For baking, milk substitutes work as well as milk and some come out better. Dairy-free margarine works as well as butter for recipes and spreading on your bagel.

Try to avoid fried foods or foods with batter on them. Even if the batter doesn’t contain milk products, the oil used to fry the foods may have been used to fry something that contains milk.

People are usually understanding when it comes to food allergies — nobody wants to risk your health. When dining out, tell the waitstaff about anything you’re allergic to. Order the simplest foods and ask the waitstaff detailed questions about menu items. At a friend’s house, explain your situation and don’t be embarrassed to ask questions if you’re staying for a meal.

Having a milk allergy doesn’t mean you can’t still enjoy eating. In fact, some people think that some of the milk substitutes — like vanilla soy milk — taste better than regular cow’s milk. As with any specialized diet, you’ll probably find that avoiding milk gives you the chance to explore and discover some great foods that you’d never have found otherwise!

Milk Allergy (for Parents) – Nemours Kidshealth

What Is Milk Allergy?

Milk allergy is the most common food allergy in young kids, affecting about 2%–3% of those younger than 3 years old. Many kids outgrow it, but some are allergic for a lifetime.

A milk allergy can cause a range of symptoms, from mild to severe.

Allergy to milk is sometimes confused with lactose intolerance. Both can cause problems after drinking milk, but they are very different and unrelated. Lactose intolerance is annoying and can cause discomfort, but it is not life-threatening. Milk allergy, though, can make someone suddenly and severely ill, and can be life-threatening. That’s why milk and other dairy products must be completely avoided if your child has a milk allergy.

If you’re not sure if your child has an intolerance or an allergy, speak with your doctor.

What Happens in a Milk Allergy?

When someone is allergic to milk, the body’s immune system, which normally fights infections, overreacts to proteins in the milk. Every time the person drinks or eats milk or other dairy products, the body thinks these proteins are harmful invaders and releases chemicals like

histamine. This can cause symptoms such as:

• wheezing
• trouble breathing
• coughing
• hoarseness
• throat tightness
• stomachache
• vomiting
• diarrhea
• itchy, watery, or swollen eyes
• hives
• swelling
• a drop in blood pressure, causing lightheadedness or loss of consciousness

Allergic reactions to milk can differ. Sometimes the same person can react differently at different times. Milk allergy can cause a severe reaction called anaphylaxis, even if a previous reaction was mild. Anaphylaxis might start with some of the same symptoms as a less severe reaction, but can quickly get worse. The person may have trouble breathing or pass out. More than one part of the body might be involved. If it isn’t treated, anaphylaxis can be life-threatening.

How Is an Allergic Reaction to Milk Treated?

If your child has been diagnosed with a milk allergy (or any kind of serious food allergy), keep two epinephrine auto-injectors available in case of an emergency.

An epinephrine auto-injector is a prescription medicine that comes in a small, easy-to-carry container. It’s easy to use. Your doctor will show you how. Kids who are old enough can be taught how to give themselves the injection. If they carry the epinephrine, it should be nearby, not left in a locker or in the nurse’s office.

Every second counts in an allergic reaction. If your child starts having serious allergic symptoms, like swelling of the mouth or throat or trouble breathing, give the epinephrine auto-injector right away. Also give the epinephrine auto-injector right away if your child’s symptoms involve two different parts of the body, like hives with vomiting. Then call 911 or take your child to the emergency room. Your child needs to be under medical supervision because even if the worst seems to have passed, a second wave of serious symptoms can happen.

It’s also a good idea to carry an over-the-counter (OTC) antihistamine for your child, as this can help treat mild allergy symptoms. Use

antihistaminesafter — not as a replacement for — the epinephrine shot during life-threatening reactions.

What Else Should I Know?

To prevent allergic reactions to milk, your child must avoid any foods that contain milk, milk products, or milk proteins. Read food labels to see if a food contains milk.

Milk may be found in unexpected places, such as processed meats, canned tuna, and baked goods, so it’s important to read labels on all foods, even ones that are not dairy foods.

Makers of foods sold in the United States must state in understandable language whether foods contain any of the top eight most common allergens, including milk. The label should list “milk” in the ingredient list or say “Contains milk” after the list. For detailed information about foods to avoid, visit Food Allergy Research & Education (FARE).

Some foods look OK from the ingredient list, but while being made they can come in contact with a food your child is allergic to. This is called cross-contamination. Look for advisory statements such as “May contain milk,” “Processed in a facility that also processes milk,” or “Manufactured on equipment also used for milk.” These are cross-contamination warnings, but manufacturers are not required to list them.

You can contact the company directly to see if a product contains milk. Check the company’s website for this information or email a company representative.

Food makers sometimes change ingredients, so always read the food labels.

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Milk Alternatives

Milk from other animals (such as sheep, goats, and buffalo) are not good alternatives for those with a cow’s milk allergy because the proteins are similar.

But many other milk-free alternatives are available, including ones that are fortified with calcium and vitamin D. The allergist can tell you which milk substitute is best for your child.

Eating Away From Home

Cross-contamination can happen in restaurants when milk or milk products get into a food product. The staff might use the same surfaces and utensils (like knives, cutting boards, or pans) to prepare both dairy products and other foods. This is particularly common in fast-food restaurants, so some people find it safer to avoid these restaurants altogether.

Buffet-style restaurants also pose a cross-contamination risk, with cheeses and salad dressings dripping over non-dairy food platters. When eating at restaurants, it may be best to avoid fried foods or foods with batter on them. Even if the batter doesn’t contain milk products, the oil used to fry the foods might have been used to fry something else that contains milk.

When your child eats in a restaurant or at a friend’s house, find out how foods are cooked and exactly what’s in them. It can be hard to ask a lot of questions about cooking methods, and to trust the information you get. If you can’t be sure that a food is milk-free, it’s best to bring safe food from home.

Also talk to the staff at school about cross-contamination risks for foods in the cafeteria. It may be best to pack lunches at home so you can control what’s in them.

If your child will be eating at a restaurant, take these precautions:

• Tell the restaurant wait staff that your child has a milk allergy.
• Carry a personalized “chef card” for your child, which can be given to the kitchen staff. The card details your child’s allergies for food preparers. Food allergy websites provide printable chef card forms in many different languages.
• Don’t eat at a restaurant if the manager or owner seems uncomfortable about your requests for a safe meal.

90,000 Milk Protein Allergies VS Lactose Intolerance – What Are You Concerned About?

Cow’s milk protein allergy is often confused with lactose intolerance. Note that these are not equivalent concepts.

Highlights of milk allergy

Cow’s milk protein sensitivity is the most common food allergy in infants and young children. And also in adults with eosinophilic esophagitis.

According to world statistics, from 2 to 7.5% of children under three years old in Europe and America have just such an allergy.These figures are significantly reduced in the adult population: here only 1% have signs of milk allergy.

However, according to the European Academy of Allergology and Clinical Immunology (EAACI), the actual number of reactions to milk far exceeds the number of reported cases.

Lactose Intolerance: Mechanism

Lactose intolerance is caused by the absence or insufficient amount in the human gastrointestinal tract of the enzyme lactase, which breaks down lactose (milk sugar).

It is lactose that makes milk milk, because in Latin lac (lactis) – “milk”. It ensures the absorption of calcium and other microelements in the intestines. And it is responsible for the continuous process of reproduction of beneficial bacteria in it.

Normally, for assimilation, lactose must be broken down in the intestine into glucose and galactose. These compounds are then absorbed by the body separately.

If the scheme for the breakdown of lactose in the human body does not work, the enzyme is synthesized in insufficient quantities or with genetic errors.Because of this, the milk sugar, remaining in its original form, enters the large intestine.

There he wanders under the influence of intestinal bacteria. And this leads to the formation of gas and bloating.

According to statistics, milk intolerance is typical for 10-20% of the population of Western Europe. And also for 90% of the inhabitants of some Asian countries.

Allergy – reaction of the immune system to milk proteins

Cow’s milk protein allergy is a disease in which the human immune system perceives milk protein as an allergen and releases antibodies in response that trigger an allergic reaction.

Cow’s milk contains over 25 different proteins that can cause allergies. The reaction can occur to one type of milk protein, and to several at the same time.

Important milk allergens are whey and casein proteins. They are contained in the part of the product that curdles when making cottage cheese. Both of them cause allergic sensitization through the gastrointestinal tract.

Most people who are sensitive to cow’s milk are polysensitized to several casein and whey proteins at once.

People susceptible to this type of allergy will experience a reaction after consuming not only milk, but products containing its derivatives in any form. These are hard cheese or cottage cheese, kefir, yogurt, sour cream, cream, ice cream, which must be made directly from milk.

But there are still products that contain hidden milk proteins: margarine, milk chocolate, sweets, confectionery, ready-to-cook foods, sausages and pasta, breakfast cereals and others.

A mixed reaction to milk proteins is sometimes encountered. In this case, a person has both lactose intolerance and allergies.

Symptoms of a reaction to milk proteins

The reaction of hypersensitivity to milk proteins has quite diverse manifestations not only in the gastrointestinal tract (as in lactose intolerance) but also on the skin and in the respiratory system.

Symptoms of allergy are as follows:

• nausea, vomiting, diarrhea, colic, spasm, flatulence, constipation;
• redness, itching, rash, urticaria, eczema, dermatitis;
• rhinitis, sneezing, shortness of breath, wheezing, bronchial asthma, angioedema and even anaphylactic shock.

Why a reaction to milk proteins can occur

The exact cause of milk allergy is unknown. But doctors still identified the main factors of its appearance:

• Heredity – the presence of an allergic reaction or a tendency to it in relatives.
• Immaturity of the child’s digestive and immune systems. Up to 2 years old, the loose mucous membrane of the intestinal tract of a child is not able to fully break down lactose.This causes large protein fragments to enter the bloodstream. Which, in turn, provokes the production of specific antibodies and the emergence of an active immune response.
• The course of pregnancy and the nutrition of the mother during her. Factors such as oxygen starvation of the fetus, stress, premature birth of a child, the threat of termination of pregnancy can provoke allergies.

What to do if your body reacts to milk

Fortunately, the majority of children are allergic to milk proteins without any consequences by the age of 5 years.But in some cases, the hypersensitivity reaction lasts for life.

That is why, if you notice any changes in your body after consuming milk, dairy or milk-containing products, you need to consult a doctor and undergo an accurate diagnosis of allergies. This way you can determine for sure what type of response your body is to milk.

The easiest way to avoid a milk reaction is to follow a dairy-free diet. But sometimes, even with a detailed study of the label, it is quite difficult to find out whether the product contains milk protein.

On the other hand, cow’s milk and dairy products are the main sources of protein, calories and calcium in the diet of infants and children under 2 years of age. Therefore, if a dairy-free diet is necessary, only a doctor can prescribe it. For this, he conducts appropriate examinations and consultations.

The good news is that the allergenicity of cow’s milk proteins is affected by intense heat, for example during baking. Moreover, caseins are more resistant to heat than plasma proteins.Most babies who are allergic to cow’s milk proteins can eat cooked (baked) foods that contain it.

Those who cannot eat such food have a more severe and more persistent allergy to cow’s milk.

What not to do if you react to milk

It can be dangerous to try to replace cows with milk from other animals. The fact is that casein is also found in the milk of other artiodactyls: goats, sheep, horses, buffaloes, and camels.

So, goat and sheep milk has 80% the same protein composition as cow milk. And it causes a cross-reaction in 95% of people sensitive to cow’s milk proteins.

The cross-reactivity of mare and donkey milk caseins is 20%.

But buffalo or camel milk, according to EAACI, show very low (<5%) laboratory and clinical cross-reactivity with cow milk. Therefore, the doctor may allow you to.

Whey proteins react with casein.If a person is sensitive to it, then in more than 50% of cases will be susceptible to serum proteins beta-lactoglobulin and alpha-lactalbumin contained in fermented milk products.

Some of these proteins – casein and beta-lactoglobulin – are not destroyed by heating. And so they cause allergies to fresh and cooked milk. Alpha-lactoalbumin and bovine serum albumin, on the other hand, degrade when heated.

The last protein has different properties from others. Bovine serum albumin is also found in meat; it is still called one of the main allergens in beef, causing cross-reactivity between cow’s milk and raw beef.

Let’s make a conclusion. If you are lactose intolerant or allergic to milk proteins, you should not experiment with your diet. It can only be drawn up with a doctor so that the diet is not only safe, but also useful.

90,000 The whole truth and myths about lactose intolerance

Did you know that almost all cheese is lactose free? And that lactose allergy does not exist in principle? But then there is milk protein. Flavorist and chemist-technologist Sergei Belkov told Afisha Daily what lactose is and what foods can be eaten with its intolerance.

What is lactose

Mammalian milk contains a special carbohydrate that mothers produce for their babies during breastfeeding. In terms of chemical structure, it is a disaccharide consisting of galactose and glucose residues.

This carbohydrate is quite interesting from a physiological point of view. In the child’s digestive system, the enzyme lactase breaks it down into galactose and glucose, which are absorbed by the body.As you grow older, the body’s ability to produce lactase is lost. As a result, lactose is not digested, it becomes food for bacteria in the digestive tract, which, in the process of assimilating this disaccharide, give the body not the most pleasant sensations (bloating, abdominal pain). From the point of view of evolution, such a mechanism helps to protect milk – the food base of children. The milk produced by the mother goes only to the child. Man is no exception.

Children drink milk more often than adults

With the advent of dairy farming and milk as an important component of the diet, the ability to digest lactose into adulthood has become an important factor for the survival of populations.This ability probably arose wherever people learned to take milk from animals for their food, it became an important factor in natural selection and quickly spread throughout the population. We see echoes of this long past today. In livestock Europe, most people have no problem digesting milk. In Asian countries, where dairy farming came not so long ago, most people hardly digest milk.

Even if the enzyme is present in an adult organism, its activity usually decreases with age.The older a person is, the worse his milk is absorbed. This is not a general principle, but rather a common practice. There are those who drink milk in liters until old age and everything is fine with them, but someone turns off this enzyme at the age of three.

Lactose allergy – myth

Lactose intolerance is not an allergy. For allergies to occur, you need some large, scary foreign molecule that your immune system will respond to. Lactose is a very simple sugar and a fairly simple molecule.The mechanism of intolerance is a lack of the enzyme lactase. If it is, then there is no problem. If it is not there, then lactose, entering the intestines, becomes food for bacteria. Which, in the process of feeding, produce gases, cause pain, diarrhea, and so on. From the fact that lactose is not an allergen, an important conclusion follows: you should not avoid lactose completely, as well as look for lactose-free products in the store. A small amount of lactose will not cause unpleasant consequences, although this amount is individual for everyone.

Milk protein allergy is a reality

Allergy to milk protein is possible and quite common. Milk protein is one of the most well-known allergens, not as strong as soy and peanut proteins, but nonetheless strong. If you are allergic to cow protein, chances are good that you will be allergic to goat and sheep. In each case it is necessary to look at it individually.

Allergy to cow’s milk protein can appear within a few hours from the moment of consumption, and increase within a few days.Symptoms include the appearance of a rash, redness on the skin – on the cheeks, forearms and buttocks. Breathing problems may appear: nasal congestion, coughing, wheezing, sneezing. If we are talking about fresh milk, then the allergy also affects digestion: vomiting, flatulence and bloating, colic and even exacerbation of gastritis.

Milk varieties

Lactose is present in equal amounts in all types of milk of animal origin – cow, goat, sheep and others. It is important to know that the fat content of milk does not affect the lactose content in it.Plant-based milk – almond, soy, oatmeal, coconut – does not contain lactose and can be an alternative option for use in case of intolerance. Those who are not ready to give up milk of animal origin can choose a lactose-free product.

Topic details

Unpaired, non-commercial and fake: how to replace milk in coffee

Unpaired, non-farm and fake: how to replace milk in coffee

How does milk become lactose-free?

Lactose is a carbohydrate that is broken down by lactase in the human body into glucose and galactose.This leads to a simple solution: if you want to remove lactose from milk, the easiest way to break it down is by adding lactase directly to the milk. This is usually done when it comes to milk. The total amount of carbohydrates in milk does not change, but the chemical composition and taste change a little: the milk becomes sweeter due to glucose and galactose (lactose is practically unsweetened). The consumption of such milk does not carry any risk, in fact it is the same product, only the function of breaking down lactose was carried out not by enzymes in the digestive system, but by enzymes in the hands of a technologist at a factory.

Cheese and cottage cheese are allowed, cream is not allowed

People with lactose intolerance can eat cheese and cottage cheese calmly and do not even need to look for special lactose-free options for these products. Due to the peculiarities of the technology for the production of lactose, there is so little in them that there can be no harmful effects. The same goes for cheeses like mozzarella, stracciella and burrata. These cheeses contain more lactose, so they should be consumed in moderation.Dishes that include cheese can also be easily afforded.

But cream and ice cream are the same in terms of lactose content as milk. Another thing is that you can drink half a liter of milk, but it’s hard to imagine that someone would want to eat half a liter of ice cream. Allow yourself one ball and nothing will happen.

And fermented milk products?

It is believed that fermented milk products (yogurt and kefir) in case of lactose intolerance are better absorbed. How does this happen and does it happen at all? There are several versions of varying degrees of doubt.The most popular one says that bacteria in kefir or yogurt reduce the amount of lactose compared to the original milk. But the problem is that this decrease is extremely insignificant, from about 4.5 to 4% (depending on raw materials and product), and is not able to influence the situation. Therefore, listen to yourself and observe the reaction of the body.

Top recommendation for those who are worried about lactose

If you have not noticed any problems with the digestion of milk and dairy products, then do not worry and do not come up with sores.And if you are worried, then go and get tested. Coming up with non-existent conditioning, you will not only not make yourself better, but you may spend extra nerves and money searching for lactose-free products that you do not need.

90,000 Difference Between Milk Allergy and Lactose Intolerance – Difference Between

Milk Allergy and Lactose Intolerance are two diseases that we often encounter when it comes to pediatrics.Key Difference Between Milk Allergy and Intolerance

The main difference is milk allergy and lactose intolerance

Milk allergy and lactose intolerance are two diseases that we often encounter when it comes to pediatrics. The main difference between milk allergy and lactose intolerance is that Milk allergy is a true food allergy and indicates allergic symptoms, while lactose intolerance is a condition that develops due to the lack of the enzyme lactase in the body.

1. What is milk allergy?
– Cause, symptoms, diagnosis, tests, prevention

2. What is lactose intolerance?
– Cause, symptoms, diagnosis, tests, prevention

3. Difference between milk allergy and lactose intolerance

What is milk allergy

is a real immune reaction to milk the body to the protein present in milk (especially cow’s milk, but in some patients this reaction can manifest itself in other types of milk, including soy).Milk allergy usually develops early in life and affects infants and children under 3 years of age and is the most common type of food allergy seen in children (2%). It is known that most of these affected children will outgrow this allergic condition by about 5 years of age.

Typical allergic reactions begin to appear a few minutes after milk intake, but in some children this may be delayed up to several hours. Therefore, once parents find out that their child has such an allergic condition, it is important to be vigilant after they first introduce any dairy product.

Symptoms of Milk Allergy

The most common symptoms of milk allergy are:

• Abdominal pain
• Nausea and vomiting
• diarrhea
• Skin rash
• Difficulty breathing
• Swollen lips, tongue and throat2

7 -Either of these features have been noted in your child after consuming milk or any dairy product, it is strongly recommended that you see a doctor immediately.After your initial allergy treatment, your doctor will do a food allergy test using a skin prick or blood sample to confirm you are allergic to milk.

There is no specific treatment for milk allergy other than the normal treatment of allergic reactions depending on its severity. Milk allergies are rarely fatal or life threatening, but it is always best to avoid dairy products, or at least limit them to a certain extent, while consuming adequate amounts of calcium.

Also, always check product labels to check their content. contents such as casein, lactulose, whey, lactalbumin, and ghee should be avoided.

What is lactose intolerance

This is a medical condition that occurs due to the absence or limited presence in the body of the enzyme lactase, which is necessary for the digestion (breakdown) of lactose sugar in milk and dairy products.

Lactose intolerance can be the result of a genetic condition or intestinal damage from a bacterial or viral infection. It is more common than milk allergy and can develop at any age, especially in the elderly.

Symptoms of lactose intolerance

Signs and symptoms of this condition can develop from 30 minutes to 2 hours after ingestion of dairy products and include:

• Abdominal pain
• Feeling bloated
• Nausea
• diarrhea

How to diagnose intolerance lactose

If a person experiences any of the signs and symptoms listed above and has a similar history after consuming dairy products, it is important to see a doctor to avoid further cases.

Your doctor will do several tests to confirm this condition.

Lactose Intolerance Test

• Hydrogen Breathing Test – Partially or completely undigested lactose will result in high concentrations of hydrogen gas in the exhaled air. Doctors will measure this gas after drinking a lactose drink and confirm the condition.
• Stool Acidity Test – Undigested lactose tends to increase the acidity of the stool.This method is commonly used to confirm lactose intolerance in children.

Prevention of lactose intolerance

Measures taken to prevent lactose intolerance include,

• Maximum limitation of dairy products.
• Confidence in nutrient intake that may be deprived of restriction of milk and other dairy products, for example. calcium
• Consuming large amounts of dairy products such as green leaves, leafy vegetables, fruits,
• Seeking advice from a nutritionist

  Dairy products such as cheese, butter, cream, etc.Can also cause lactose intolerance.

Difference between milk allergy and lactose intolerance

Definition

Milk allergy is a real food allergy that develops against the protein in milk.

Lactose intolerance is a condition that develops due to the absence of the enzyme lactase in the body.

Age Group

Milk allergy is commonly seen in infants and children under 3 years of age.

Incidence Lactose intolerance is known to increase with old age.

cause

Lactose intolerance is the result of a bacterial or viral infection that damages the intestines or is caused by a genetic predisposition.

Milk allergy is a purely immune response.

Signs and symptoms

Both of these conditions cause stomach upsets such as abdominal pain, nausea and vomiting, but milk allergy also causes symptoms of a normal allergic condition, including skin rashes and swollen lips and throat.

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Cheese Platter (

Lactose intolerance. What is it? – Allergist medical center

Milk is a tasty and healthy product. But with an increased sensitivity of the body to lactose, one of the main components of milk, it causes significant harm to humans. If the enzyme that breaks down milk, lactase, is absent in the body or is present in small quantities, then there is a complete or partial rejection of lactose.This condition is called lactase deficiency.

What can arise in this case?

• loose stools;
• rumbling and bloating;
• general discomfort; nausea, often with bouts of vomiting;
• pain and cramps (with complete lactose intolerance).

Children can observe:

• vomiting after eating;
• capriciousness;
• impairment of appetite.

In most cases, symptoms of lactase deficiency appear within 30 minutes to 2 hours after consuming dairy products.But lactase deficiency is not the only culprit for hypersensitivity to lactose. There are several basic conditions of the body in which similar symptoms may occur, each of which requires its own method of laboratory diagnostics:

1. Lactase deficiency – When examining for lactase deficiency, the following are investigated: genetic predisposition (genotype) and the content of carbohydrates in feces, that is, the body’s ability to digest milk sugar.

2.Milk allergy – In case of allergy, specific Ig E antibodies to milk are determined.

3. Food intolerance to lactose, not associated with either lactase deficiency or allergy – In case of food intolerance, Ig G4 antibodies to lactose are determined.

From June 1 to June 15, the Allergolog medical center offers up to 50% discounts on test packages that simultaneously diagnose all the main conditions associated with lactose sensitivity:

• Lactose package with a 40% discount
• Gluten plus Lactose “with a 50% discount

More information on our website

If you have confirmed one of the states of hypersensitivity to lactose, then you must refuse milk (for food intolerance – temporarily) and be sure to consult a doctor! So that the body does not suffer from a lack of calcium, you need to include the following foods in the diet: broccoli and collard greens, canned tuna, salmon, sardines, soy products, cereals, almonds.

Be healthy!

Component diagnostics of milk allergy

Quantification of specific class E immunoglobulins in blood to casein and whole cow’s milk, which allows differentiating sensitization to thermostable and thermolabile fractions of milk proteins and to resolve the issue of the possibility of eating certain dairy and fermented milk products by patients with milk allergy.

Synonyms Russian 90 130

Specific class E immunoglobulins for casein and whole cow’s milk .

Synonyms English

Component diagnostics of milk allergy, Cow’s Milk and Casein, IgE (ImmunoCAP).

Research method

Immunofluorescence on solid phase (ImmunoCAP).

Units

kU / l (kilo unit per liter).

Which biomaterial can be used for research?

Venous blood.

How to properly prepare for the study?

• Do not smoke within 30 minutes prior to examination.

General information about the study

Milk is an important component of baby food. Milk and dairy products are a valuable source of protein, calories, vitamins and minerals, especially calcium. At the same time, milk is one of the most common food allergens. In developed countries, according to various sources, the frequency of sensitization to it is 0.5-7.5%. Food allergy to milk is more often observed in children of the first years of life, mainly up to 5-6 years of age.

In people sensitized to cow’s milk, allergies can manifest as skin symptoms such as urticaria, angioedema and exacerbations of atopic dermatitis, lesions of the digestive tract (abdominal pain, nausea, vomiting, diarrhea), rhinitis, exacerbation of bronchial asthma, anaphylactic reactions. Allergic reactions can also occur when eating foods that are not considered dairy, but contain some dairy proteins or traces of them that have got into production. Therefore, in case of allergies, it is very important to carefully read the composition of the food before eating it.Hypersensitivity to cow’s milk does not always disappear in childhood and can persist for many years in adulthood or throughout life, which to some extent depends on the type of proteins to which sensitization has arisen.

Cow’s milk contains about 40 proteins that can act as allergens. Taking into account their physicochemical properties, they are divided into caseins (80% of milk proteins) and whey proteins (20%).

Casein is a heat-stable protein and retains its allergenic properties after heat treatment of milk.It is found in large quantities in cheese, cottage cheese, and in the food industry it is used as additives in sausages and confectionery products, sauces, soups, stews, drinks, ice cream, and glazes. This protein is often a hidden allergen, and reactions to it are usually associated with a more severe course of allergy and prolonged persistence of sensitization to milk and dairy products in any form.

Cow’s milk serum contains mainly globular proteins, beta-lactoglobulin and alpha-lactalbumin, and to a lesser extent bovine whey protein, lactoferrin, immunoglobulins.Whey proteins reduce or lose allergenicity after heat treatment, for example, during baking, during boiling, as well as during fermentation, fermentation. Therefore, patients sensitized only to whole milk and insensitive to casein can in most cases use fermented milk products (cottage cheese, kefir, fermented baked milk, yogurt, yogurt), ghee, and baked goods containing milk without developing allergic reactions.

Proteins of cow’s milk are 80% similar in structure to proteins of goat’s and sheep’s milk, which causes their cross-allergic reactivity.Therefore, replacing cow’s milk with goat’s is not possible in all patients with cow’s milk allergy, but only in about a third of sensitized ones.

However, the complete elimination of dairy products without adequate replacement with other types of milk or special mixtures can adversely affect the growth and development of the child’s body. The selection of mixtures for young children should be carried out under the supervision of a physician, taking into account the individual profile of the patient’s sensitization.Possible mixtures include partial or complete hydrolysates of milk protein, mixtures with goat milk, soy or rice formulas, and in cases of severe allergies, amino acid mixtures. Additional medications and supplements with vitamins and minerals may be recommended to patients.

With age, many children become tolerant to milk allergens. However, if the level of specific IgE antibodies to milk exceeds 60 IU / ml (CU / L), then there is a high probability of persistent allergy – persistence of reactions until adolescence or adulthood, and in some cases for life.

The main therapeutic measure for allergy to cow’s milk proteins is the complete exclusion of this product from the diet, and in case of sensitization only to whey proteins – the exclusion of whole thermally unprocessed milk. The possibility of sublingual and oral immunotherapy for the treatment of cow’s milk protein allergy is currently under investigation.

What is the research used for?

• Diagnosis of cow’s milk protein allergy;
• resolution of the issue of the possibility of including thermally processed dairy and fermented milk products in the diet;
• selection of hydrolyzed or alternative formulas for feeding young children.

When is the study scheduled?

• If sensitization to cow’s milk is suspected;
• if a reaction to milk is detected based on the results of skin tests;
• when selecting a mixture for young children;
• when examining children with atopic dermatitis, urticaria, angioedema, bronchial asthma, allergic rhinitis / conjunctivitis, gastrointestinal disorders, anaphylactic shock and other manifestations of allergic diseases.

What do the results mean?

Reference values ​​

For each indicator included in the complex:

Download an example of the result

Important notes

• The results of the analysis should not be used to formulate a patient’s diet without the advice of a doctor.The absence of antibodies to cow’s milk proteins does not exclude other possible reactions of the gastrointestinal tract to milk consumption, for example, with lactase deficiency, non-IgE-related mechanisms of hypersensitivity in eosinophilic esophagitis.
• This study is safe for the patient compared to skin tests (in vivo), as it excludes patient contact with the allergen. Taking antihistamines and age characteristics do not affect the quality and accuracy of the study.

Also recommended

[02-029] Clinical blood test with leukocyte count and ESR

[08-017] Total immunoglobulins E (IgE) in serum

[21-673] Allergochip ImmunoCAP ISAC (112 allergic components)

[40-443] Eczema

[21-713] Allergic component f77 – Beta-lactoglobulin nBos d 5, IgE (ImmunoCAP)

[21-712] Allergic component e204 – Bovine serum albumin nBos d6, IgE (ImmunoCAP)

[21-636] Allergen f79 – gluten (gluten), IgE (ImmunoCAP)

[21-622] Allergen f245 – egg, IgE (ImmunoCAP)

[42-018] Lactose intolerance (adults and children over 3 years old)

+ determination of specific immunoglobulins of class E to other allergens

Who orders the study?

Allergist, gastroenterologist, pediatrician, dermatologist, therapist, general practitioner.

Literature

1. Matricardi P.M. et al. EAACI Molecular Allergology User’s Guide. Pediatr Allergy Immunol. 2016 May; 27 Suppl 23: 1-250. doi: 10.1111 / pai.12563.
2. Monaci L, Tregoat V, van Hengel AJ, Elke Anklam. Milk allergens, their characteristics and their detection in food: A review. Eur Food Research Tech 2006; 223 (2): 149-79
3. Martorell-Aragonés A., Echeverría-Zudaire L. et al. Food allergy committee of SEICAP (Spanish Society of Pediatric Allergy, Asthma and Clinical Immunology).Position document: IgE-mediated cow’s milk allergy. Allergol Immunopathol (Madr). 2015 Sep-Oct; 43 (5): 507-26
4. Wal JM. Cow’s milk proteins / allergens. Ann Allergy Asthma lmmunol 2002; 89 (Suppl 1): 3-10.
5. Fiocchi A, Dahdah L, Albarini M, Martelli A. Cow’s Milk Allergy in Children and Adults. Chem Immunol Allergy 2015; 101: 114-123.

90,000 LACTOSE INTOLERANCE AND ALLERGY TO MILK – DIFFERENCE – LIFE

Life 2021

You’ve probably heard something about people with lactose intolerance and milk allergy, and you wondered if they were not the same thing.This is how it should be, right? It looks like the same thing. So why don’t you xv

Contents:

You’ve probably heard something about people with lactose intolerance and milk allergy, and you wondered if they were not the same thing. This is how it should be, right? It looks like the same thing. So what are you missing and what is the difference between lactose intolerance and milk allergy? Keep reading and you will find out for future reference.

Results table

Definitions

Lactose intolerance is a condition that prevents the body from properly digesting lactose. It is a sugar found in milk and all other dairy products. The small intestine is supposed to make lactase, an enzyme needed to break down lactose, but in this case it doesn’t make enough of it.Undigested lactose travels through the colon, causing symptoms such as gas, bloating, and pain. Symptoms usually begin about 30 minutes after consuming dairy products.

This is an uncomfortable condition that makes a person look for alternative sources of calcium. It can also vary in appearance, as some people with lactose intolerance can eat and drink small amounts of dairy products without problems.

Lactose intolerance can be family-transmitted, can affect only one person, or can occur after surgery or stomach problems that can stop the small intestine or decrease lactase production.

Milk allergy A food allergy that refers to an overreaction of the immune system to a certain type of protein. In this case, cow’s milk protein is perceived by the body as harmful and causes a number of reactions that range from mild to severe, life-threatening anaphylactic shock. People with this condition and severe manifestations should make sure they have an adrenaline shot on hand in case of emergencies. Mild symptoms include swelling, rash, hives, and itching.More serious symptoms include wheezing, diarrhea, cramping, shortness of breath, and even loss of consciousness.

Many children experience milk allergy symptoms at an early age, but over time they will outgrow the condition. However, people who do not outgrow it should avoid dairy products their entire lives. They will have to read the labels on most products to make sure they are milk-free.

Lactose intolerance versus milk allergy

So what is the difference between lactose intolerance and milk allergy?

Lactose intolerance is the result of the body not producing an enzyme and milk not being digested properly.Its symptoms are mostly discomfort and are located in the stomach. They usually go away after the undigested sugar is released from the intestines. On the other hand, milk allergy suggests more severe reactions. This is a manifestation of the immune system, and in extreme cases, medical intervention and injections are required to save a person’s life.

A person can be born with any medical condition, although milk allergy usually outgrows. In addition, people whose intestines have suffered any kind of shock, such as illness or surgery, may have episodes of lactose intolerance that resolve after the small intestine regains its function.In both cases, it is strongly advised to avoid milk and dairy products.

Cow’s milk, IgE (Milk, IgE, F2)

Method of determination
Immunochemiluminescent.

Study material
Blood serum

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Online check-in

Determination of specific IgE to cow’s milk proteins.Cow’s milk is one of the most common causes of allergic reactions in children. Cow’s milk sensitization occurs in 75% of children with food allergies.

Milk allergens can be divided into caseins (curdled proteins) and milk whey proteins. Caseins (see tests No. 650, 6602 – Casein IgE, IgG) are quantitatively about 80% of all proteins in cow’s milk (in breast milk they are about 40%). About 20% of the proteins in unprocessed milk are whey proteins.The main milk serum allergens are beta-lactalbumin, beta-lactoglobulin (the main milk allergen, see tests No. 649, 6601 – beta-lactoglobulin IgE, IgG), bovine serum albumin, immunoglobulins.

Milk proteins, due to a deficiency of digestive enzymes and permeability of the intestinal wall in children, can enter the bloodstream unchanged. Sensitization to cow’s milk proteins can occur even in the womb or during breastfeeding against the background of intensive use of dairy products by the mother.The most common clinical manifestations of milk allergy can be skin manifestations (itchy rash, eczema, dermatitis), gastroenteric symptoms (abdominal pain, vomiting, diarrhea, flatulence, constipation). Sometimes – respiratory symptoms (cough, asthma attacks, rhinitis).

If you are allergic to cow’s milk, you may experience cross-allergic reactions when eating beef. An allergic reaction to milk proteins should be distinguished from milk intolerance associated with enzyme (lactase) deficiency (see.