People with dairy allergies should avoid the obvious, milk and products made from dairy such as butter, ice cream, cheese and yogurt. But a person allergic to dairy must be especially vigilant to avoid foods that may not typically be associated with dairy. In the United States, about 6 to 8 percent of children under age four have a food allergy, according to the National Institute of Allergy and Infectious Diseases. Nearly 4 percent of adults suffer from food allergies. Some allergy sufferers choose to control their condition with medication but the only certain solution is to control exposure to the source of the allergy.
Breads
Bread typically contains a few key ingredients, water, yeast, flour and salt. Yet bread purchased in supermarkets often contains two flavor additives derived from dairy products, lactose and casein. Both ingredients can trigger a dairy allergy. According to the Minnesota Department of Agriculture, individuals with food allergies should be on the lookout for ingredients such as butter fat, whey and milk protein.
Processed Foods and Cereal
Many boxed cereals and processed foods contain dairy products. The only way to be certain of a product's contents is to read the ingredients label required by the US Food and Drug Administration. People with dairy allergies should avoid products made with cheese, cream, buttermilk, artificial butter or margarine, calcium propionate, cocoa powder, grain malts and any custards or curds. In her book "Go Dairy Free," Alisa Marie Fleming writes there are over 25 different components in milk that can trigger a dairy allergy.
Meat
Some consumers may be surprised to learn that eating certain processed meats can trigger a dairy allergy. Imitation crab meat, some hot dogs, soy meat-substitute products and some processed luncheon meats have dairy or dairy by-products in their list of ingredients. Fresh seafood and fresh pork, beef and poultry are safe as long as they have not been marinated.
References
- NIAID: Food Allergy
- MDA: Food Ingredients
- "Go Dairy Free"; Alisa Marie Fleming; November 2008
