Milk allergy

What is milk allergy?

In milk allergy, the immune system reacts to the proteins in cow's milk. The most important are casein, which is the main protein in milk and cheese, and the whey proteins beta-lactoglobulin and alpha-lactalbumin. The allergy is most common in babies and young children, and most outgrow it before school age. Milk allergy is uncommon in adults.

Symptoms

• Itching, redness or hives around the mouth and on the body
• Vomiting, stomach ache and diarrhoea
• Worsening eczema in children
• Sneezing, coughing or breathing difficulties
• In rare cases, a severe allergic reaction (anaphylaxis)

Symptoms usually appear within a few minutes to two hours after the meal.

Milk allergy or lactose intolerance?

Lactose intolerance means that the gut has difficulty breaking down milk sugar. It causes wind, bloating and diarrhoea but is not an allergy and does not show up in an IgE test. Milk allergy is a reaction to the milk proteins. People with milk allergy need to avoid milk protein – lactose-free products are not enough.

Where milk is found

Milk protein is found in milk, fermented milk, yoghurt, cream, butter, cheese and ice cream, but also in bread, biscuits, sausages, ready meals and sweets. Milk is one of the allergens that must always be declared on the ingredients list. Goat's and sheep's milk resemble cow's milk and usually also cause reactions.

How to get tested

Milk (allergen code f2) is included in our Milk and egg allergy test and in Allergy Test Plus. The test shows whether you have IgE antibodies to cow's milk. In babies, there is also a form of milk allergy with delayed digestive symptoms that does not show up as IgE, so the result must always be interpreted together with the symptoms.

Frequently asked questions

Can you develop milk allergy as an adult?

It happens but is uncommon. Stomach problems from milk in adults are more often due to lactose intolerance.

Can people with milk allergy tolerate baked milk?

Many children with milk allergy tolerate milk that has been thoroughly heated, for example in baked goods, because the heat changes some of the proteins. Do not try this on your own – do it in consultation with your doctor.