Milk Allergy

A food allergy occurs when the immune system mistakenly perceives certain foods as harmful. The body develops specific antibodies, called immunoglobulin E (IgE), to recognize the food protein. Then, the next time that food is encountered, the immune system releases histamines to eliminate the offending substance. It's the release of those chemicals that trigger the allergic response. Symptoms can include: development of an itchy red rash or hives on the skin, itching or swelling of the lips, itchy or watery eyes, runny or stuffy nose, coughing, wheezing, stomach cramps, nausea, vomiting and diarrhea. In severe cases, patients may experience shortness of breath, a drop in blood pressure, loss of consciousness and death.

According to the National Institute of Allergy and Infectious Diseases, up to 8 percent of children under four have some type of food allergy. Research suggests milk is one the most common types of food allergy, affecting up to 7.5 percent of children. The range of symptoms varies. Some children can tolerate a very small amount of milk while others can have a severe reaction to just one drop.

Treating Milk Allergy

There is no real cure for a food allergy. Patients are taught to avoid all forms of the food. The main protein in milk is casein. However, proteins are also found in whey, the watery part of milk.

Avoidance isn't always easy. Some forms of offending foods are obvious, like milk, cheese, butter and ice cream. But milk can be an ingredient in many foods (like baked goods). Even non-dairy products can contain casein, the milk protein, as a binder. The FDA issued new rules in 2006 that require manufacturers to identify all major food allergens that may be used in a product. Milk allergy patients must also be aware of cross-contamination, in which milk proteins are transferred by contact to another, normally harmless product (such as hamburger served on a platter that previously held cheeseburgers).

Health experts say many children outgrow a milk allergy by the time they reach six. However, Robert Wood, M.D., at Pediatric Allergist at Johns Hopkins Children's Center says recent surveys suggest milk allergies are persisting for longer periods of time. In the past, he says, about three-fourths of children would outgrow a milk allergy by three or four. Today, only about 20 percent of three- to four-years old with a milk allergy have outgrown the problem. In fact, more than half of affected children still have signs of milk allergy at 11 or 12.

Desensitization for Food Allergies

People with respiratory allergies can often reduce their symptoms through desensitization therapy, or allergy shots. But injections don't work for food allergies. Instead, Wood attempts desensitization through the oral route.

The desensitization process must be done very gradually to reduce the risk of a serious reaction. At first, a patient is given a minute amount of the offending food. At home, a parent continues to give the child that "safe" amount every day for two weeks. When the child comes into the office again, the amount of food is slightly increased. That's followed by another two weeks of exposure to the same dose of food at home. The cycle continues with gradual increases in food amounts. At the end of six months, the food is given in a trial offering to see how much the child can tolerate.

Desensitization treatment can be very effective. Woods says some children who couldn't tolerate a few drops of milk are now able to drink up to 16 ounces. He warns desensitization must be done under the supervision of a physician because children can develop a severe, life-threatening reaction at any time during the treatment.

For general information on food allergies: American Academy of Allergy, Asthma and ImmunologyAsthma and Allergy Foundation of AmericaThe Food Allergy and Anaphylaxis NetworkNational Institute of Allergy and Infectious Diseases