Dairy Allergies and Dairy Allergy Symptoms

Dairy allergies are often confused with lactose intolerance, which is the inability to digest the sugar lactose. A dairy allergy is the response of the immune system to the protein found in milk and dairy products. A dairy allergy can be mild or serious and varies among individuals.

Virtually all infants who develop cow’s milk allergy do so in the first year of life, with about 80% ‘outgrowing’ their dairy allergy by their fifth birthday. Nearly 25% of these milk-allergic infants retain their their dairy allergy into the second decade of life, and 35% go on to develop other food allergies.1

Symptoms of Egg and Dairy Allergies

The common symptoms of egg and dairy allergies include:

• Hives
• Rashes
• Diarrhea
• Wheezing
• Shortness of breath
• Difficulty in swallowing

Sources of Dairy to Avoid

Major Sources of Dairy:

• Milk in any form
(whole, low fat, skim, evaporated, condensed, dry, acidophilus milk, milk solids, malted milk)
• Cheese in any form
• Cottage Cheese, Cream Cheese, and Sour Cream
• Yogurt, Frozen Yogurt, Sherbet
• Ice Cream and Ice Milk
• Half and Half, Whipping Cream, and Coffee Cream
• Pudding, Custard
• Butter, including artificial butter flavor
• Ghee
• Margarine (unless labeled “dairy free” or Kosher)

Hidden Sources of Dairy

• Casein and Caseinates
• Whey
• Rennet
• Lactose and Lactulose
• Lactalbumin and Lactoglobulin
• Curd

Milk and other dairy products are a major source of nutrients in the American diet. One of the most important of these nutrients is calcium. A concern for both children and adults with dairy allergies is getting enough calcium in a diet that includes little or no dairy products.

To find how much calcium you need to maintain good health and to see how much calcium you are getting from your diet, please use our Bone Health Calculator

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References

1. Hugh A. Sampson, M. D. “Food Allergy News” published by (FAAN) June-July 2004

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