True milk allergy is often confused with laktaznoyu deficiency - a hereditary lack of lactase enzyme responsible for splitting the gastrointestinal tract lactose. How does the true hypersensitivity reaction to milk manifest?
True milk allergy is the reaction of the body to contact with milk protein, which in this case acts as an allergen.
With heightened sensitivity to milk protein expression allergic reaction will occur when using any type of milk animals and products when cooking using milk and its derivatives in any form.
This is due to the fact that the composition of all types of milk includes virtually identical proteins in structure.
Hypersensitivity reactions can occur as one type of protein contained in milk, as well as several species at once. Most often allergy develops on casein contained in dairy products.
Allergy to milk: reasons
Precisely the causes of allergy to milk protein are not yet known. Certain role is played by the hereditary factor: if there are many allergic people in the family, the probability of developing a child with increased sensitivity increases.
There is also a correlation between the development of a child's allergies and eating food the mother during pregnancy large quantities vysokoallerhennyh certain foods (peanuts, chocolate, some seafood, etc.).
The most probable reason for the appearance of a pronounced immune response to milk proteins is the functional immaturity of the digestive and immune systems of the child.
Dairy protein is a strong allergic agent, therefore, its inadequate digestion in the gastrointestinal tract of the baby and the ingestion of large protein fragments into the bloodstream can provoke the production of specific antibodies by the body and the emergence of a pronounced immune response.
Manifestations of allergy to milk are typical for all allergic reactions. First of all, it's skin symptoms: urticaria, redness and itching of the skin, and in young children - scaling of the skin of the cheeks and puffiness.
Sufferers and the gastrointestinal tract: there is nausea, up to vomiting, diarrhea, stomach pains, various digestive disorders.
There is also a symptom on the part of the respiratory organs - the clinical picture of allergic rhinitis develops; it can be difficult breathing.
With the subsequent use of dairy products, late allergic manifestations may develop - atopic dermatitis, iron deficiency anemia, small children begin colic, there may be a delay in physical and mental development, lagging behind peers in terms of growth and weight.
First of all, you need to establish the exact cause of allergic reactions. Since the manifestations of allergies to any foreign agent are similar, it is necessary to conduct allergic tests, skin and food, as well as blood analysis on the content of specific immunoglobulins - antibodies produced by the body in response to the intake of milk protein.
The main method of treating milk allergy is compliance with a diet with a waiver of all types of raw and dry milk and dairy products. You can not eat foods and products containing milk whey, casein, caseinates, lactalbumin, cheese powder, whey protein, etc., ie all those components that are obtained in some way from milk during its processing.
Thoracic children should be translated into special non-dairy mixes, while breast-feeding the nurser should eliminate the use of whole milk, and sometimes all dairy products.
Milk in one form or another is contained in a huge amount of food products, all of it should be removed from its diet.
Products to be excluded in case of milk allergy:
- Milk and dairy products - cheese, cream, ice cream, kefir;
- Almost all bakery products and pastries;
- Chocolate, almost all types of candies and other confectionery;
- Pasta and breakfasts;
- Sausages and sausages;
- Some canned food.
When buying a product, you should always read the composition carefully. Currently, food business operators often indicate that the product contains milk protein and can not be consumed when milk proteins are intolerant.
In many children, hypersensitivity to milk with age can pass, so the diet is prescribed by a doctor for a certain time, for the withdrawal of allergic agents from the body and the removal of symptoms of allergy.
Then, of course, after 6 months of dieting, you can try again to gradually introduce dairy products into the diet (start better with sour milk) and restore their consumption in the absence of an allergic reaction.
Among adults, only 1% of the population suffers from allergies to milk protein. Such patients need lifelong compliance with the diet and the use of special milk substitutes that are sold in the pharmacy.
When cooking you can use soy, oatmeal or rice milk. Now also there are many products that have in their basis instead of milk soy products, vegetable oils, etc., all of them can be consumed in food.